1 (16.5 oz.) box yellow cake mix

½ cup butter/margarine, softened

1 egg

20 mini peanut butter cups, chopped

2 T. cornstarch

1 (12 oz.) jar caramel ice cream topping

¼ cup peanut butter

½ cup salted peanuts

Combine dry cake mix, butter and egg; beat until no longer crumbly (about 3 minutes). Stir in peanut butter cups. Press into a 9-by-13-inch greased pan. Bake at 350 F 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 heat and stir in chopped peanuts. Spread evenly over warm crust. Bake 6-7 minutes longer or until almost set. Cool completely then frost with topping.

Topping

1⁄3 cup milk

¼ cup margarine

1 t. vanilla extract

1 cup chocolate chips

2 ¼ cups powdered sugar

Heat milk and margarine. Add chocolate chips and stir until melted. Add vanilla and powdered sugar. Spread over peanut/caramel layer; refrigerate. Cut into bars. Best served cold.

Recipe courtesy of Nanci VanVlymen, Wheatfield, Indiana