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Peanut Butter Caramel Bars




Source of Recipe


Macklinda


List of Ingredients




1 pkg (18 1/4 ounces) yellow cake mix
1/2 cup butter or margarine, softened
1 egg
20 miniature peanut butter cups, chopped
2 tbsp 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



Recipe



Heat oven to 350 F.

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 baking dish.

Bake for 18 to 22 minutes or until lightly browned.

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

Bake for 6-7 minutes longer or until almost set. Cool
completely on a wire rack. Spread with frosting and
sprinkle with peanuts. Refrigerate for at least one
hour before cutting.

Yield: about 3 dozen