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For everyday meals Virginia Moon likes nutritious "old standby" recipes. But for. special occasions, she knows dessert lovers crave rich treats. Her layered bars combine chocolate, peanuts, peanut butter and caramel.
CRUST
1 package (1-lb 2.25-oz) pudding-included yellow cake mix
1/2 cup butter or margarine, melted
1 egg
1 (6-ounce) package (ten .6-oz. cups) chocolate-covered peanut butter cups, chopped
FILLING
1 cup (12.5-oz. jar) caramel ice cream topping
1/4 cup peanut butter
2 tablespoons cornstarch
1/2 cup salted cocktail peanuts
TOPPING
1 (16-ounce) can milk chocolate ready-to-spread frosting
2 tablespoons mocha-flavored instant coffee beverage powder
1/2 cup salted cocktail peanuts, chopped
Heat oven to 350°F. Grease 13 x 9-inch pan. In large bowl, combine all crust ingredients; beat at low speed until well blended. Lightly press in greased pan. Bake at 350°F. for 18 to 22 minutes or until light golden brown.
In small saucepan, combine all filling ingredients except peanuts. Cook and stir over low heat until peanut butter is melted. Remove from heat; stir in 1/2 cup peanuts. Spread evenly over crust. Return to oven and bake an additional 5 to 7 minutes or until almost set. Cool completely.
In small bowl, combine frosting and beverage powder; mix well. Spread over filling; sprinkle with chopped peanuts.
HIGH ALTITUDE - Above 3,500 feet: No change.
Virginia Moon - Harvest, Alabama.
Bake-Off® Contest 36, 1994
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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