Buckeye Cookie Bars

A rich chocolate base layer is spread with a creamy peanut butter and chocolate layer, then baked and drizzled with chocolate fudge frosting.

Original recipe makes 2 -1/2 dozen bars

Ingredients

Crisco(R) Original No-Stick Cooking Spray
1 (18.25 ounce) package Pillsbury® Moist Supreme® Devils Food Premium Cake Mix
1/4 cup Crisco® Pure Vegetable Oil
1 large egg
1 cup peanuts, chopped
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
1/2 cup JIF® Creamy Peanut Butter
1/3 cup Pillsbury® Creamy Supreme® Chocolate Fudge Flavored Frosting

PREP

20 mins
COOK

30 mins
READY IN

50 mins

Directions

Heat oven to 350 degrees F. Coat 13 x 9-inch pan lightly with no-stick cooking spray.
Beat cake mix, oil and egg in large bowl on medium speed until mixture resembles coarse crumbs. Stir in peanuts. Reserve 1 1/2 cups crumb mixture. Press remainder on bottom of prepared pan.
Beat sweetened condensed milk and peanut butter in medium bowl until smooth. Spread over prepared crust. Sprinkle with reserved crumb mixture.
Bake 25 to 30 minutes or until set. Cool. Place frosting into corner of 1-quart resealable food storage bag. Seal bag. Microwave 5 seconds on HIGH. Snip small edge off bag corner. Squeeze bag, drizzling in a criss-cross pattern over crumb topping. Chill to set chocolate drizzle for ease in cutting into bars.