- 1 package yellow cake mix
- ½ cup butter, softened
- 1 egg
- 20 miniature peanut butter cups. Chopped
- 2 tbsp cornstarch
- 1 jar caramel ice cream topping
- ¼ cup peanut butter
- ½ cup salted peanuts
- 1 can milk chocolate frosting
- ½ cup chopped salted peanuts
In a large bowl, combine the cake mix, butter and egg. Beat on low speed for 30 seconds; beat on medium for 2 minutes or until no longer crumbly. Stir in peanut butter cups.
Press into a greased 13”x9”x2” baking pan. Bake at 350 degrees for 18-22 minutes or until lightly browned.
Meanwhile, in a large saucepan, combine the cornstarch, caramel topping and peanut butter; stir until smooth. Cook over low heat for 25-27 minutes or until mixture comes to a boil, stirring occasionally. 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. Cover and refrigerate for at least 1 hour before cutting. Store in the refrigerator.
Yield: about 3 dozen
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.