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Crumble-Top Chocolate Peanut Butter Cake




Source of Recipe


The Pastry Shop


List of Ingredients




1 2/3 cups (11-oz. pkg.) NESTLÉ TOLL HOUSE Peanut Butter & Milk Chocolate
Morsels, divided
1/2 cup NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
3/4 cup (1 1/2 sticks) butter or margarine, softened
1 teaspoon vanilla extract
3 large eggs
1 cup water
2 bars (2.1 oz. each) NESTLÉ BUTTERFINGER Candy Bar, coarsely chopped


Recipe



PREHEAT oven to 325° F. Grease 13 x 9-inch baking pan.

MICROWAVE 1 cup peanut butter and milk chocolate morsels and semi-sweet
morsels in medium, uncovered microwave-safe bowl on MEDIUM-HIGH (70%) power
for 1 minute; STIR. The morsels may retain some of their shape. If necessary
microwave at additional 10- to 15-second intervals, stirring just until
melted.

COMBINE flour, baking soda and salt in small bowl. Beat sugar, butter and
vanilla extract in large mixer bowl until creamy. Add eggs one at a time,
beating well after each addition. Beat in melted morsels. Gradually beat in
flour mixture alternately with water until smooth. Spread into prepared pan.


BAKE for 40 to 45 minutes or until wooden pick inserted in center comes out clean. Immediately sprinkle remaining peanut butter and milk chocolate morsels. Let stand 5 minutes or until morsels are shiny; spread evenly. Sprinkle with Butterfinger pieces. Cool completely in pan on wire rack.