Directions:
- In a mixing bowl, combine the dry cake mix, butter and egg; beat until no longer crumbly, about 3 minutes.
- Stir in the peanut butter cups.
- Press into a greased 9x13 baking pan.
- Bake at 350 for 18-22 minutes or until lightly browned.
- Meanwhile, in a saucepan, combine cornstarch, carmamel 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 the heat; stir in peanuts. Spread evenly over warm crust. Bake 6-7 minutes longer or until almost set.
- Cool completely on a wire rack.
- Spread with frosting; sprinkle with peanuts.
- Refrigerate for at least 1 hour before cutting. Store in refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 5030.61 Kcal (21062 kJ) | ||
| Calories from fat | 2659.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 295.55g | 455% | |
|---|---|---|---|
| Cholesterol | 410.54mg | 137% | |
| Sodium | 4544.66mg | 189% | |
| Potassium | 2939.93mg | 63% | |
| Total Carbs | 528.88g | 176% | |
| Sugars | 37.42g | 150% | |
| Dietary Fiber | 31.38g | 126% | |
| Protein | 112.44g | 225% | |
| Vitamin C | 0.3mg | 0% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 12.9mg | 71% | |
| Calcium | 1106mg | 111% | |
| Amount Per 100 g | |||
| Calories | 471.9 Kcal (1976 kJ) | ||
| Calories from fat | 249.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.72g | 455% | |
|---|---|---|---|
| Cholesterol | 38.51mg | 137% | |
| Sodium | 426.31mg | 189% | |
| Potassium | 275.78mg | 63% | |
| Total Carbs | 49.61g | 176% | |
| Sugars | 3.51g | 150% | |
| Dietary Fiber | 2.94g | 126% | |
| Protein | 10.55g | 225% | |
| Vitamin A | 0.1mg | 38% | |
| Iron | 1.2mg | 71% | |
| Calcium | 103.7mg | 111% | |
* 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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