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Peanut Butter Carmel Bars

List of Ingredients




1 pkg.(18 1/4 oz) yellow cake mix
1/2 Cup butter, softened
1 egg
20 miniature peanut butter cups, chopped
2 Tbsp. corn starch
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



In a mixing bowl, combine the dry cake mix, butter and egg; beat until no longer crumbly, about 3 minutes.
Stir in the peanut butter cups. Press into a greased 13 x 9 inch pan.

Bake at 350º for 18-22 minutes or till lightly browned.

Meanwhile in a saucepan, combine cornstarch, caramel topping and peanut butter until smooth. Cook over low heat, stirring occasionally till mixture comes to a boil, about 25 minutes. Cook and stir for 1-2 minutes longer. Remove from heat; stir in peanuts. Spread evenly over warm crust.

Bake 6-7 minutes longer till almost set.
Cool completely on a wire rack.

Spread with frosting. Sprinkle with peanuts.
Refrigerate for at least 1 hour before cutting.

Store in refrigerator.

Makes about 3 dozen