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<blockquote data-quote="moreluck" data-source="post: 295538" data-attributes="member: 1246">Peanut Butter Caramel Bars&nbsp;1 pkg. (18 oz) yellow cake mix1/2 C. butter softened1 egg20 miniature peanut butter cups chopped2 T. cornstarch1 (12 1/4 oz) jar caramel ice cream topping1/4 C. peanut butter1/2 C. salted peanuts&nbsp;Topping:1 (16 oz) can milk chocolate frosting1/2 C. chopped salted peanuts&nbsp;In a mixing bowl, combine the dry cake mix, butter and egg; beat until no longer crumbly, about 3 minutes.&nbsp; Stir in the peanut butter cups.&nbsp; Press into a greased 9x13 baking pan.&nbsp; Bake at 350 for 18-22 minutes or until lightly browned.&nbsp; Meanwhile, in a saucepan, combine cornstarch, carmamel topping and peanut butter until smooth.&nbsp; Cook over low heat, stirring occasionally until mixture comes to a boil, about 25 minutes.&nbsp; Cook and stir 1-2 minutes longer.&nbsp; Remove from the heat; stir in peanuts.&nbsp; Spread evenly over warm crust.&nbsp; Bake 6-7 minutes longer or until almost set.&nbsp; Cool completely on a wire rack.&nbsp; Spread with frosting; sprinkle with peanuts.&nbsp; Refrigerate for at least 1 hour before cutting.&nbsp; Store in refrigerator.</blockquote>

[QUOTE="moreluck, post: 295538, member: 1246"] [U]Peanut Butter Caramel Bars[/U] 1 pkg. (18 oz) yellow cake mix 1/2 C. butter softened 1 egg 20 miniature peanut butter cups chopped 2 T. cornstarch 1 (12 1/4 oz) jar caramel ice cream topping 1/4 C. peanut butter 1/2 C. salted peanuts [U]Topping: [/U]1 (16 oz) can milk chocolate frosting 1/2 C. chopped salted peanuts 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 9x13 baking pan. Bake at 350 for 18-22 minutes or until lightly browned. Meanwhile, in a saucepan, combine cornstarch, carmamel topping and peanut butter until smooth. Cook over low heat, stirring occasionally until mixture comes to a boil, about 25 minutes. Cook and stir 1-2 minutes longer. Remove from the heat; stir in peanuts. Spread evenly over warm crust. Bake 6-7 minutes longer or until 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. [/QUOTE]

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