This bar recipe has an odd assortment of ingredients and I wasn’t sure how they would work together. But I never pass up an interesting recipe so I decided to give it a try. You know it’s a winner since I’m sharing it with you. Yum!
- 1 package (18-1/4 ounce) yellow cake mix
- ½ cup butter or margarine, softened
- 1 egg
- 20 miniature peanut butter cups, chopped
- 2 tablespoons cornstarch
- 1 jar (12-1/4 ounces) caramel ice cream topping
- ¼ cup peanut butter
- ½ cup salted peanuts
- 1 can (16 ounces) milk chocolate frosting
- ½ cup chopped salted peanuts
In a mixing bowl, combine the cake mix, butter and egg; beat until no longer crumbly, about 3 minutes. Stir in the peanut butter cups. Press into a greased 13x9x2 baking dish. Bake at 350 for 18-22 minutes or until lightly browned.
Meanwhile, in a saucepan, combine cornstarch, caramel topping and peanut butter until smooth. Cook over low heat, stirring occasionally, until mixture comes to a boil, about 25 minutes (yes, it’s really approximately 25 minutes). Cook and stir 1 to 2 minutes longer. Remove from heat; stir in peanuts. Spread evenly over warm crust. Bake 6-7 minutes longer or until almost set. Cool completely on a wire rack.
Spread with frosting; sprinkle with peanuts. Refrigerate at least 1 hour before cutting. Store in the refrigerator. Yield: about 3 dozen.
If you don’t want to take the time to unwrap and chop the peanut butter cups, you could probably substitute 3 ounces of peanut butter chips and 3 ounces of milk chocolate chips. I didn’t do that this time but I probably will next time. I hate unwrapping candy!
From Taste of Home’s Cookies & Bars 2003
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