How to make it

  • 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.

Reviews & Comments 3

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  • angelgirl94 6 years ago
    Chocolate,peanut butter,and caramel...a decadent combination. Just bookmarked your recipe. Thanks for sharing. :)
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    " It was excellent "
    ahmed1 ate it and said...
    OMG...This is genius work Henrie.Thanks for sharing.
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    " It was excellent "
    hayleesgrandma ate it and said...
    mmmmmmmmmmm :)
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