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Bars: Peanut Butter Caramel Bars

Source of Recipe


Lee Ann Karnsowski of Stevens Point, WI






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
  






Instructions



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 refridgerator.
   
   






Final Comments


YIELD: About 3 dozen.