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
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
- 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.
Calories: 208 kcal
Carbohydrates: 21.9 g
Cholesterol: 12 mg
Fat: 9.4 g
Fiber: 1.1 g
Protein: 3.7 g
Sodium: 218 mg