Prep Time: 10 minutes
Total Time: 1 hour, 45 minutes
Makes 15 servings
1 package (16-ounce) creme-filled peanut butter Nutter Butters sandwich cookies
1/2 cup margarine, melted
1 box Betty Crocker™ SuperMoist™ yellow cake mix
1/2 cup peanut butter
1 can (14-ounce) sweetened condensed milk (not evaporated)
3/4 cup candy corn
3/4 cup peanut butter chips
3/4 cup salted peanuts
Heat oven to 350°F.
Set out a 13x9-inch baking pan. (LuAnn suggests lining pan with parchment paper).
Combine cookies and melted margarine in a food processor, then pulse until coarse damp crumbs form.
Reserve 1/2 cup mixture for top.
Press the remaining crumb mixture into the prepared pan.
Combine the cake mix, peanut butter and eggs in the food processor, then process until well combined.
Press the cake mix mixture evenly over the crust.
Drizzle evenly with sweetened condensed milk.
Sprinkle candy corn, peanut butter chips, and peanuts evenly over top.
Sprinkle reserved crumb mixture over all.
Bake 30 to 35 minutes or until edges are light golden brown and center is set.
Cool completely, about 1 hour, before cutting. (Cut into 5 rows by 3 rows).
Note: Although I liked the taste of the candy corn, which I used instead of candy-coated peanut butter pieces (M&Ms), they did melt somewhat, so were not as attractive as when I had first sprinkled them on. -LuAnn
Adapted from Betty Crocker website. LuAnn's changes are noted in parentheses. (Photo is from Betty Crocker).