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 13x9x2-in. baking pan.
  • Bake at 350 degrees for 18-22 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 1-2 minutes longer.
  • Remove from the heat; stir in peanuts.
  • Spread evenly over warm crust.
  • Bake 6-7 minutes longer or until almot set.
  • Cool completely on a wire rack.
  • Spread with frosting; sprinkle with peanuts.
  • Refrigerate for at least 1 hour before cutting.
  • Storee in the refrigerator.

Reviews & Comments 2

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  • taylorsue82 6 years ago
    Oh man this sounds to good to resist.
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    " It was excellent "
    jett2whit ate it and said...
    okey dokey - this was posted just for me, right?!! Sounds great!
    Was this review helpful? Yes Flag

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