Peanut Butter Caramel Bars |
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Prep Time: 50 Minutes Cook Time: 20 Minutes |
Ready In: 70 Minutes Servings: 36 |
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When my husband, Bob, and our three sons sit down to dinner, they ask, What's for dessert? I have a happy group of guys when I report that these rich bars are on the menu. They're chockfull of yummy ingredients. -Lee Ann Karnowski, Stevens Point, Wisconsin Ingredients:
1 package yellow cake mix (regular size) |
1/2 cup butter, softened |
1 egg |
20 miniature peanut butter cups, chopped |
2 tablespoons cornstarch |
1 jar (12-1/4 ounces) caramel ice cream topping |
1/4 cup peanut butter |
1/2 cup salted peanuts |
topping: |
1 can (16 ounces) milk chocolate frosting |
1/2 cup chopped salted peanuts |
Directions:
1. In a large bowl, combine the cake mix, butter and egg; beat on low speed for 30 seconds. Beat on medium for 2 minutes or until no longer crumbly. Stir in peanut butter cups.
2. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 18-22 minutes or until lightly browned.
3. Meanwhile, in a large saucepan, combine the cornstarch, caramel topping and peanut butter; stir until smooth. Cook over low heat for 25-27 minutes or until mixture comes to a boil; stirring occasionally. Remove from the heat; stir in peanuts.
4. 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. Cover and refrigerate for at least 1 hour before cutting. Store in the refrigerator. Yield: about 3 dozen.
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