tracylopez

  Cookie Base 1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix 3 tablespoons vegetable oil 1 tablespoon water 1 egg Filling 1/3 cup light corn syrup 3 tablespoons butter or margarine, softened 3 tablespoons peanut butter 1 tablespoon plus 1 1/2 teaspoons water 1 1/4 teaspoons vanilla Dash salt 3 1/2 cups powdered sugar Caramel Layer 1 bag (14 oz) caramels, unwrapped 2 tablespoons water 1 1/2 cups unsalted dry-roasted peanuts Topping 1 bag (11.5 oz) milk chocolate chips (2 cups) Directions: 1. Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie base

Ingredients: 1 box Betty Crocker® SuperMoist® yellow cake mix 1 1/4 cups water 1/4 cup vegetable oil 3 eggs 3/4 cup creamy peanut butter 1 container (1 lb) Betty Crocker® Rich & Creamy chocolate frosting 4 oz vanilla-flavored candy coating (almond bark) 4 oz semisweet baking chocolate 24 Hershey's® Kisses® milk chocolates, unwrapped Directions: 1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. 2. In large bowl, beat cake mix, water, oil, eggs and peanut butter with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally