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    Peanut Butter Caramel Bars 2


    Source of Recipe


    Lee Ann Karnsowski of Stevens Point, WI, posted by stella

    List of Ingredients




    * 1 package (18 1/4 oz.) yellow cake mix
    * 1/2 cup butter or margarine, softened
    * 1 egg
    * 20 miniature peanut butter cups, chopped
    * 2 Tblsp. cornstarch
    * 1 jar (12 1/4 oz.) caramel ice cream topping
    * 1/4 cup peanut butter
    * 1/2 cup salted peanuts

    TOPPING:
    * 1 can (16 oz.) milk chocolate frosting
    * 1/2 cup chopped salted peanuts

    Recipe



    1. Presheat oven to 350 degrees. Grease a 13"x9"x2" baking pan.

    2. In a mixing bowl, combine the dry cake mix, butter and egg; beat until no longer crumbly-about 3 minutes.

    3. Stir in chopped peanut butter cups.

    4. Press into a prepared baking pan and bake at 350 for 18-22 minutes or until lightly browned.

    5. Meanwhile, in a saucepan, combine cornstarch, caramel topping and peanut butter. Stir until smooth.

    6. Cook over low heat;stirring occasionally, until mixture comes to a boil-about 25 minutes. Cook and stir 1to 2 minutes longer. Remove from heat; stir in peanuts. Spread evenly over warm crust.

    7. Bake for 6 to 7 minutes longer or until almost set.

    8. Cool completely on wire rack.

    9. Spread with frosting;sprinkle with chopped peanuts. Refridgerate for at least 1 hour before cutting. Store in the fridge.

    YIELD: About 3 dozen.

 

 

 

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