Directions:
- In a mixing bowl, combine cake mix, butter and egg and beat until no longer crumbly, about 3 minutes.
- Stir in by hand, the chopped peanut butter cups.
- Press into greased 9x13 baking pan.
- Bake at 350°F for 18 to 22 minutes.
- Meanwhile, in a saucepan, combine cornstarch, caramel topping and peanut butter.
- Cook over low heat until mixture comes to a boil (about 25 minutes).
- Cook and stir for 1 or 2 minutes longer.
- Remove from heat and stir in peanuts.
- Spread evenly over warm crust and bake 6 to 7 minutes longer or until almost set.
- Cool completley on wire rack.
- Spread with frosting and sprinkle with chopped peanuts.
- Refrigerate (at least an hour) until well chilled before cutting into bars.
- Store in refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 511.48 Kcal (2141 kJ) | ||
| Calories from fat | 398.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 44.3g | 68% | |
|---|---|---|---|
| Cholesterol | 68.42mg | 23% | |
| Sodium | 258.65mg | 11% | |
| Potassium | 436.35mg | 9% | |
| Total Carbs | 20.38g | 7% | |
| Sugars | 6.24g | 25% | |
| Dietary Fiber | 4.42g | 18% | |
| Protein | 14.61g | 29% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1.3mg | 7% | |
| Calcium | 56.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 528.15 Kcal (2211 kJ) | ||
| Calories from fat | 411.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.74g | 68% | |
|---|---|---|---|
| Cholesterol | 70.65mg | 23% | |
| Sodium | 267.08mg | 11% | |
| Potassium | 450.57mg | 9% | |
| Total Carbs | 21.04g | 7% | |
| Sugars | 6.44g | 25% | |
| Dietary Fiber | 4.57g | 18% | |
| Protein | 15.09g | 29% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1.4mg | 7% | |
| Calcium | 58.2mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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