Wednesday, January 7, 2009


1 pkg (18 1/4 oz) yellow cake mix
1/2 cup butter, softened
1 egg
20 miniature peanut butter cups, chopped
2 tbsps cornstarch
1 jar (12 1/4 oz) caramel ice cream topping
1/4 cup peanut butter
1/2 cup salted nuts
1 can (16 oz) milk chocolate frosting
1/2 cup chopped salted peanuts

In a 2-quart 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 13x9x2-inch baking pan. Bake at 350 degrees 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 occasionally, until mixture comes to a boil, about 25 minutes. Cook and stir one to two minutes longer. Remove from the heat and stir in the peanuts. Spread evenly over the warm crust. Bake 6 to 7 minutes longer or until almost set. Cool completely on a wire rack. Spread with frosting and sprinkle with chopped nuts. Refrigerate for at least 1 hour before cutting. Store in the refrigerator.

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