(The "shiny-ness" is because they have plastic wrap on top)
I had planned to share this recipe months ago, but I couldn't find what I did with the recipe! Ever have one of those days...er.. months? LOL Guess where I found it? You're gonna love this... In my recipe box where I put it for safe keeping! Like, who would think to look there, right?!?
Anyway, after that information you really didn't need, on with the bars. (These are really good!) You start out with a box of yellow cake mix and "doctor it up" from there.
Peanut Butter Caramel Bars
1 pkg 18 1/4 oz) yellow cake mix
1/2 cup butter or margarine, softened
20 miniature peanut butter cups, chopped
2 TBSP 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
In mixing bowl, combine the dry cake mix, butter and egg; beat until no longer crumbly, (about 3 minutes)
Stir in peanut butter cups.
Press into a greased 13 x 9 x 2 inch baking pan.
Bake at 350 for 18-22 minutes or until lightly browned.
(Here is where I just gave up shooting pics....sorry)
Meanwhile, in a saucepan, combine the cornstarch, caramel 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 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, sprinkle with peanuts.
Refrigerate for at least 1 hour before cutting.
Store in refrigerator.
So there you have it. If you try these yummy bars do come back and tell me how you and your family liked 'em! Enjoy!