Ingredients
- 1 package white-colored cake mix (regular size)
- 1 cup peanut butter, divided
- 1 egg
- 1 package (8 ounces) cream cheese, softened
- 1/3 cup milk
- 1/4 cup sugar
- 1 cup (6 ounces) semisweet choc chips
- 3/4 cup salted peanuts
Directions
- Inside a large bowl, beat the wedding cake mix, 2/3 cup peanut butter and egg until crumbly. Press right into a greased 13-in. x 9-in. baking pan.
- In another large bowl, beat cream cheese and remaining peanut butter until smooth. Progressively beat in milk and sugar. Carefully spread over crust. Sprinkle with choc chips and peanuts.
- Bake at 350 for twenty five-half an hour or until edges are gently browned and center is placed. Awesome completely before cutting. Store within the refrigerator. Yield: a couple of-1/2 dozen.
Editor's Note: Reduced-fat peanut butter isn't suggested with this recipe.
Initially printed as Chocolate Peanut Bars in Quick Cooking March/April 2002, p57