Butterfinger Bars |
| Name: |
JAMES BAUER |
| Base: |
HICKAM AFB, HI |
| Recipe: |
1 package (18-1/4 ounces) yellow cake mix
1 cup Peter Pan peanut butter (creamy or chunky)
1/2 cup packed C&H brown sugar
1 cup water
3 eggs
1/4 cup vegetable oil
1/2 cup to 3/4 cup Tollhouse semisweet chocolate chips (divided)
1/2 cup to 1/4 cup Reeces peanut butter chips (divided)
1/2 cup chopped peanuts
In a mixing bowl, beat cake mix, peanut butter and brown sugar on low spwwed until crumbly. Set aside 1/2 cup for topping. Add water, eggs, and oil to remaining crumb mixture; blend on low until moistened. Beat on high for 2 minutes. Stir in 1/4 cup each chocolate and peanut butter chips. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Combine peanuts, reserved crumb topping mixture and the remaining chips; sprinkle evenly over batter. Bake at 350 degrees for 40 - 45 minutes or until a toothpick inserted near the center comes out clean. Cool completely (Yield: 12-16 servings) |
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