l pkg.(l8-l/4 oz.) yellow cake mix
l/2 c. butter, softened
20 minature peanut butter cups, chopped
2 T. cornstarch
l jar (l2 - l/4 oz.) caramel ice cream topping
l/4 c. peanut butter
l/2 c. salted peanuts
l can (l6 oz.) milk chocolate frosting
l/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 l3 x 9" pan. Bake at 350 degrees for l8-22 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 l-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 wirerack. Spread with frosting; sprinkle with peanuts. Refrigerate for at least l hour before cutting. Store in refrigerator. Makes 3 dozen.
Not a NESTLÉ®-tested recipe.