Peanut Butter Caramel Bars
1 package (18 1/4 oz.) yellow cake mix
1/2 cup butter or margarine, softened
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
1 can (16 oz.) milk chocolate frosting
1/2 cup chopped salted peanuts
Preheat oven to 350 degrees. Grease a 13″x9″x2″ baking pan.
In a mixing bowl, combine the dry cake mix, butter and egg; beat until no longer crumbly-about 3 minutes.
Stir in chopped peanut butter cups.
Press into a prepared baking pan and bake at 350 for 18-22 minutes or until lightly browned.
Meanwhile, in a saucepan, combine cornstarch, caramel topping and peanut butter. Stir until smooth.
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.
Bake for 6 to 7 minutes longer or until almost set.
Cool completely on wire rack.
Spread with frosting; sprinkle with chopped peanuts. Refrigerate for at least 1 hour before cutting. Store in the refrigerator.
YIELD: About 3 dozen.