Peanut Butter Salted Caramel Bars
- 15.25 oz package yellow cake mix regular size
- 1/2 cup butter softened
- 1 egg
- 20 miniature peanut butter cups chopped
- 2 tablespoons cornstarch
- 11.5 oz salted caramel ice cream topping
- 1/4 cup peanut butter
- 1/2 cup salted peanuts
- 16 oz milk chocolate frosting 16 ounces m(or you can make your own)
- 1/2 cup chopped salted peanuts
In a large bowl, combine the cake mix, buBake 6-7 mitter and egg; beat on low speed for 30 seconds. Beat on medium for 2 minutes or until no longer crumbly. Stir in peanut butter cups.
Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 18-22 minutes or until lightly browned.
Meanwhile, in a large saucepan, combine the cornstarch, salted caramel topping and peanut butter; stir until smooth. Cook over low heat for 25-27 minutes or until mixture comes to a boil; stirring occasionally until mixture thickens. Remove from the heat; stir in peanuts.
Spread evenly over warm crust. Cool completely on a wire rack. Spread with frosting; sprinkle with peanuts. Cover and refrigerate for at least 1 hour before cutting. Store in the refrigerator. Yield: about 3 dozen.
Calories: 116kcal | Carbohydrates: 13g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 145mg | Potassium: 48mg | Sugar: 7g | Vitamin A: 90IU | Calcium: 33mg | Iron: 0.4mg