STREAMING NOW: Siba's Table

Peanut Butter-Caramel-Chocolate Bars

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Peanut butter cup crust, peanut butter-caramel filling, and chocolate frosting--so good no one will even care you used a cake mix! *Prep time also includes the 1 hr refrigeration time.*”
READY IN:
3hrs
YIELD:
3 dozen, depending on size
UNITS:
US

Ingredients Nutrition

  • BARS
  • 1 (18 1/4 ounce) package yellow cake mix
  • 12 cup butter, softened
  • 1 large egg
  • 20 miniature peanut butter cups, chopped
  • 2 tablespoons cornstarch
  • 1 (12 1/4 ounce) jar caramel topping
  • 14 cup creamy peanut butter
  • 12 cup salted peanuts
  • TOPPING
  • 1 (16 ounce) can milk chocolate frosting (or use your favorite recipe)
  • 12 cup chopped salted peanuts

Directions

  1. MAKE THE BARS: In a large mixing bowl, combine the dry cake mix, butter, and egg; beat with an electric mixer on medium speed until no longer crumbly, about 3 minutes.
  2. Stir in the peanut butter cups; press the mixture into a greased 9 x 13 baking pan.
  3. Bake in a preheated 350°F oven for 18-22 minutes or until lightly browned.
  4. Meanwhile, in a saucepan, combine the cornstarch, caramel topping, and peanut butter until smooth.
  5. Cook over low heat, stirring occasionally, until the mixture comes to a boil, about 25 minutes.
  6. Cook and stir 1-2 minutes longer; remove pan from heat and stir in the peanuts.
  7. Spread the mixture evenly over the warm crust; bake for 6-7 minutes longer, or until almost set.
  8. Cool completely on a wire rack.
  9. Spread evenly with the frosting; sprinkle with chopped peanuts.
  10. Refrigerate for at least 1 hour before cutting into bars; store in an airtight container in the refrigerator.
  11. Bring to room temperature before serving; but they're just as yummy cold!

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: