The Entrepreneur Stand a place to order great goodies today we have chocolate peanut butter treats

Today we have chocolate peanut butter for nine items and the rest will be cherry picked from other taste of home recipes but this was inspired from my vip who serve the community they live in with community service to provide arts and crafts and a baked good stand for many to order some of best desserts in the city. We thank you for your support, your prayers, and dedication to ordering each week with us we still are at edinahomeschool@gmail.com attn; E-Stand. We put in the best ingredients savory choices to pick from we hope you enjoy them as much as we had fun baking them. Wishing you a fantastic week ahead please make orders tonight and get ahead of the neighbor. Please Prepay and then we can hand it off to you on Thursday or Sunday. A few have ruined it for the whole so we just ask for prepayment it will be done with our square pay app.

Joy Melissa Pence - Original Copy

Alias: Katherine Victoria VanAnderland, Original Copy

Alias: Victoria Aikman -Original Copy

Alias: Katherine Victoria Aikman - Original Copy

Communications, B.s. Public Speaking / Organizational Communication

Professional Blogger and Entrepreneur

Phone: 202-909-0715

Web: https://edinahomeschool.wixsite.com/heavensangels/meet-the-ceo

Email: edinahomeschool@gmail.com

Timestamp: 6:30pm

I am the holy spirit the God of life in us

We celebrate the peace and serenity you give us

I am home in the Northern suburbs of the FBI BackYard that are keeping me safe, calm, and free. Our mission is to go to Chicago for a mini Vacation I will do some research to see what there is to do there. We will bring as many as we can take and others will get to vista via go pro camera we'll have them on and it will be like you're going with us. We'll do all we can to get everyone there to celebrate birthdays in advance. I am your mother who is and was to come. the holy spirit wrote me a email for you so know that God spoke through my message to you today.

The number is 9

Peanut Butter Chocolate Dessert $35.00 per pan

The desserts of my dreams have both chocolate and peanut butter. So, when I came up with this rich chocolate peanut butter dessert, it quickly became my all-time favorite. It's a cinch to whip together because it doesn't require any baking. My family loves this chocolate peanut butter cup lasagna! —Debbie Price, LaRue, Ohio

Peanut Butter Chocolate Dessert

Ingredients

• 20 chocolate cream-filled chocolate sandwich cookies, divided

• 2 tablespoons butter, softened

• 1 package (8 ounces) cream cheese, softened

• 1/2 cup peanut butter

• 1-1/2 cups confectioners' sugar, divided

• 1 carton (16 ounces) frozen whipped topping, thawed, divided

• 15 miniature peanut butter cups, chopped

• 1 cup 2% milk

• 1 package (3.9 ounces) instant chocolate fudge pudding mix

Buy IngredientsPowered by Chicory Directions

• Crush 16 cookies; toss with the butter. Press into an ungreased 9-in. square dish; set aside.

• In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners' sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups.

• In another large bowl, beat the milk, pudding mix and remaining confectioners' sugar on low speed for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping.

• Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours.

Test Kitchen TipsUnless otherwise specified, Taste of Home recipes are tested with lightly salted butter. Unsalted, or sweet, butter is sometimes used to achieve a buttery flavor, such as in shortbread cookies or buttercream frosting. In these recipes, added salt would detract from the buttery taste desired. When making the filling, be sure to gently fold in the whipped topping just until it’s blended. The topping will deflate if it’s overhandled. If you love this recipe, you won't be able to get enough of these peanut butter desserts. Nutrition Facts 1 piece: 365 calories, 20g fat (11g saturated fat), 20mg cholesterol, 273mg sodium, 39g carbohydrate (33g sugars, 1g fiber), 5g protein.

Peanut Butter Cream Pie $30.00

During the warm months, it's nice to have this fluffy, no-bake peanut butter pie that's a snap to make. Packed with flavor, this pie gets gobbled up even after a big meal! —Jesse & Anne Foust, Bluefield, West Virginia

Ingredients

• 1 package (8 ounces) cream cheese, softened

• 3/4 cup confectioners' sugar

• 1/2 cup peanut butter

• 6 tablespoons whole milk

• 1 carton (8 ounces) frozen whipped topping, thawed

• 1 graham cracker crust (9 inches)

• 1/4 cup chopped peanuts

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• In a large bowl, beat cream cheese until fluffy. beat in sugar and peanut butter. Gradually add milk. Fold in whipped topping; spoon into the crust. Sprinkle with peanuts. Chill overnight.

Peanut Butter Cream Pie Tips What can I use instead of cream cheese in peanut butter pie? Instead of using cream cheese, substitute dairy-free or vegan cream cheese for the regular cream cheese. Or for an even more decadent, richer and creamier taste, use mascarpone cheese.How long does peanut butter pie last in the fridge? Peanut butter pie will last in the fridge 3-4 days when kept in an airtight container.What are other no-bake pie recipes? There are many other no-bake pies you can try, like key lime, banana split and s’more. Research contributed by Mark Neufang, Taste of Home Culinary Assistant Nutrition Facts 1 serving: 456 calories, 31g fat (14g saturated fat), 33mg cholesterol, 304mg sodium, 37g carbohydrate (26g sugars, 2g fiber), 9g protein.

No-Bake Peanut Butter Treats $30.00 for a batch

Perfect for road trips, these peanut butter oatmeal balls won’t stick to your hands. Keep them in the refrigerator for portable snacks. —Sonia Rohda, Waverly, Nebraska

Ingredients

• 1/3 cup chunky peanut butter

• 1/4 cup honey

• 4 teaspoon vanilla extract

• 1/3 cup nonfat dry milk powder

• 1/3 cup quick-cooking oats

• 2 tablespoons graham cracker crumbs

• 1/4 cup powder sugar

• 1/8 cup whole milk

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Directions

• In a small bowl, combine the peanut butter, honey and vanilla. Stir in the milk powder, oats and graham cracker crumbs. Shape into 1-in. balls. Cover and refrigerate until serving.

Test Kitchen TipsLet peanut butter be the star in no bake Christmas treats like this. Or, for additional cookie ideas see the favorite cookies in America, state-by-state.

Nutrition Facts 1 each: 70 calories, 3g fat (1g saturated fat), 1mg cholesterol, 46mg sodium, 9g carbohydrate (6g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Peanut Butter Kiss Cookies $35.00

Everyone who tries these beloved gems is amazed that they use only five ingredients. Baking cookies doesn't get much easier than this. —Dee Davis, Sun City, Arizon

Ingredients

• 1 cup peanut butter

• 1 cup sugar

• 1 large egg, room temperature

• 1 teaspoon vanilla extract

• 30 milk chocolate kisses

Buy IngredientsPowered by Chicory Directions

• Preheat oven to 350°. Cream peanut butter and sugar until light and fluffy. Beat in egg and vanilla.

• Roll into 1-1/4-in. balls. Place 2 in. apart on ungreased baking sheets. Bake until tops are slightly cracked, 10-12 minutes. Immediately press 1 chocolate kiss into center of each cookie. Cool for 5 minutes before removing from pans to wire racks.

Test Kitchen TipsThis recipe does not contain flour. Reduced-fat or generic brands of peanut butter are not recommended for this recipe. Cutting butter into dry ingredients results in tiny bits of flour-coated butter throughout the dough, creating a cookie crust that is both tender and crumbly at the same time. If you don’t have a pastry blender, use two knives to cut in the cold butter. Check out our top 10 cookie recipes. Nutrition Facts 1 cookie: 102 calories, 6g fat (2g saturated fat), 7mg cholesterol, 43mg sodium, 11g carbohydrate (10g sugars, 1g fiber), 2g protein.

Peanut Butter Cookies $35.00 per 24 cookies

It is amazing how much flavor these simple peanut butter cookies without brown sugar have. I make them very often because I always have the ingredients on hand. —Maggie Schimmel, Wauwatosa, Wisconsin

Ingredients

• 1 large egg, room temperature, beaten

• 1 cup sugar

• 1 cup creamy peanut butter

• 4 teaspoons vanilla extract

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Directions

• In a large bowl, mix all ingredients. Scoop level tablespoonfuls and roll into balls. Place on ungreased baking sheets and flatten with a fork.

• Bake at 350° until set, about 18 minutes. Remove to wire racks to cool.

Peanut Butter Cookie Recipe Tips What's the best peanut butter for peanut butter cookies? This peanut butter cookie recipe calls for creamy peanut butter—and as with any recipe, following the ingredient list yields the best, most consistent results. However, you can use crunchy peanut butter instead to add a little extra texture to these cookies. (Here’s the best chunky peanut butter, according to our Test Kitchen.) Substituting natural peanut butter for traditional peanut butter is trickier, as natural peanut butter has no added sugar or stabilizing ingredients, which can impact the taste and texture of the finished cookies.How do you make peanut butter cookies better? You can liven up these peanut butter cookies by adding mix-ins or by drizzling them with chocolate—these peanut butter cookie recipes may inspire you. Try folding in 1 cup of dark chocolate chips or chopped peanuts before baking. For some extra sweetness, drizzle your favorite icing over the cooled cookies. To make a peanut butter and jelly thumbprint cookie, gently press the back of a spoon into a just-baked cookie and add a dollop of strawberry or grape jam.Why are my peanut butter cookies falling apart? The main reason for dry, crumbly cookies is overbaking. All ovens are slightly different, so check the cookies a few minutes before the recommended baking time is up. Your peanut butter cookies should appear soft in the center—a little underbanked, but not raw—with golden edges. The cookies will firm up as they cool. (For more tips, check out our cookie-baking guide.)How long do homemade peanut butter cookies last? Peanut butter cookies can dry out fast, so store them at room temperature in an airtight cookie storage container and enjoy them within two or three days. Alternatively, you can shape the dough into balls, freeze them individually on a baking sheet, and then store them in an airtight container in the freezer for up to two or three months. Already-baked cookies can be frozen for three to four weeks.

Nutrition Facts 1 cookie: 99 calories, 6g fat (1g saturated fat), 8mg cholesterol, 48mg sodium, 11g carbohydrate (10g sugars, 1g fiber), 3g protein.

TASTE OF HOME

Easy Peanut Butter Fudge $35.00 per 33 squares

My sister shared the recipe for this unbelievably easy peanut butter fudge with marshmallow cream. I prefer using creamy peanut butter for this mouthwatering dessert, but the chunky style works just as well. —Mary Jane Rummel, Linglestown, Pennsylvania

Ingredients

• 2 teaspoons butter, softened

• 2 cups sugar

• 1/2 cup whole milk

• 1-1/3 cups peanut butter

• 1 jar (7 ounces) marshmallow creme

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• Line an 8-in. square pan with foil; grease with butter.

• In a heavy saucepan, combine sugar and milk; bring to a boil over medium heat, stirring constantly. Boil 3 minutes, stirring constantly. Remove from heat.

• Stir in peanut butter and marshmallow creme until blended. Immediately spread into prepared pan; cool slightly.

• Refrigerate until firm. Using foil, lift fudge out of pan. Remove foil; cut into squares. Store between layers of waxed paper in an airtight container.

Test Kitchen TipsDrizzle individual fudge squares with melted chocolate to add some easy holiday glam. We tasted six popular kinds of chunky peanut butter. Here's the brand we like best. Nutrition Facts 1 piece: 67 calories, 3g fat (1g saturated fat), 0 cholesterol, 28mg sodium, 10g carbohydrate (9g sugars, 0 fiber), 1g protein.

Homemade Peanut Butter Cups $35 per 33 PB Cups

I like using pretty mini muffin liners and topping these homemade peanut butter cups with colored sprinkles to coordinate with the holiday we're celebrating. People can't believe how simple it is to make this irresistible candy with gooey peanut butter centers. This is how to make homemade peanut butter cups. —LaVonne Hegland, St. Michael, Minnesota

Ingredients

• 1 cup creamy peanut butter, divided

• 1/2 cup confectioners' sugar

• 4-1/2 teaspoons butter, softened

• 1/2 teaspoon salt

• 2 cups semisweet chocolate chips

• 4 milk chocolate candy bars (1.55 ounces each), coarsely chopped

• Colored sprinkles, optional

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• Combine 1/2 cup peanut butter, confectioners' sugar, butter and salt until smooth.

• In a microwave, melt chocolate chips, candy bars and remaining peanut butter; stir until smooth.

• Drop teaspoons of chocolate mixture into paper-lined mini muffin cups. Drop a scant teaspoon of peanut butter mixture into each cup; top with another teaspoon of chocolate mixture. If desired, decorate with sprinkles. Refrigerate until set. Store in an airtight container.

Homemade Peanut Butter Cup Tips What's the best chocolate to use? The best chocolate for you will be your favorite, of course! Ours is 365 Everyday Value from Whole Foods..What's the best peanut butter to use? Creamy peanut butter mixes best with the other ingredients. Use your favorite brand or make your own homemade peanut butter.How do I store homemade peanut butter cups? Since they'll get too soft after more than a day at room temperature, store them in the fridge for a month or in the freezer for up to three months (if they last that long!). Nutrition Facts 1 piece: 123 calories, 8g fat (4g saturated fat), 2mg cholesterol, 76mg sodium, 12g carbohydrate (10g sugars, 1g fiber), 3g protein.

Peanut Butter Brownie Trifle

This rich, tempting, peanut butter brownie trifle feeds a crowd and features the ever-popular combination of chocolate and peanut butter. Try this dessert for your next get-together. —Nancy Foust, Stoneboro, Pennsylvania

Ingredients

• 1 fudge brownie mix (13x9-inch pan size)

• 1 package (10 ounces) peanut butter chips

• 2 packages (13 ounces each) miniature peanut butter cups

• 4 cups cold 2% milk

• 2 packages (5.1 ounces each) instant vanilla pudding mix

• 1 cup creamy peanut butter

• 4 teaspoons vanilla extract

• 3 cartons (8 ounces each) frozen whipped topping, thawed

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Directions

• Preheat oven to 350°. Prepare brownie batter according to package directions; stir in peanut butter chips. Bake in a greased 13x9-in. baking pan 20-25 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool on a wire rack; cut into 3/4-in. pieces.

• Cut peanut butter cups in half; set aside 1/3 cup for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping.

• Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled.

Nutrition Facts 1 cup: 680 calories, 38g fat (15g saturated fat), 28mg cholesterol, 547mg sodium, 73g carbohydrate (54g sugars, 3g fiber), 13g protein.

Peanut Butter Cup Cheesecake $35.00 per cheesecake

I said I'd bring dessert to a holiday party and tried this recipe. I'm sure you'll agree it tastes as luscious as it looks! —Dawn Lowenstein, Hatboro, Pennsylvania

Ingredients

• 1-1/4 cups graham cracker crumbs

• 1/4 cup sugar

• 1/4 cup Oreo cookie crumbs

• 6 tablespoons butter, melted

• 3/4 cup creamy peanut butter

• FILLING:

• 3 packages (8 ounces each) cream cheese, softened

• 1 cup sugar

• 1 cup sour cream

• 1-1/2 teaspoons vanilla extract

• 3 large eggs, room temperature, lightly beaten

• 1 cup hot fudge ice cream topping, divided

• 6 peanut butter cups, cut into small wedges

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Directions

• In a large bowl, combine the cracker crumbs, sugar, cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet.

• Bake at 350° for 7-9 minutes or until set. Cool on a wire rack. In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust to within 1 in. of edges.

• In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour 1 cup of the filling into a bowl; set aside. Pour remaining filling over peanut butter layer.

• In a microwave, heat 1/4 cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Carefully pour over filling; cut through with a knife to swirl.

• Return pan to baking sheet. Bake at 350° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.

• Microwave remaining fudge topping for 30 seconds or until warmed; spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight. Refrigerate leftovers.

Editor's Note Reduced-fat peanut butter is not recommended for this recipe.

Nutrition Facts 1 slice: 574 calories, 39g fat (18g saturated fat), 106mg cholesterol, 380mg sodium, 50g carbohydrate (38g sugars, 2g fiber), 11g protein.

Buckeye Pie $35.00 per pie

Everyone that eats this pie raves about it! You can cover the whole top with ganache, but leaving part of the filling bare is the traditional way to make it. —Mary Northrup, Alpine, New York

Ingredients

• Crust:

• 1-1/4 cups chocolate wafer crumbs

• 1/4 cup sugar

• 1/4 cup butter, melted

• Filling:

• 1 package (8 ounces) cream cheese, softened

• 1 cup creamy peanut butter

• 3/4 cup confectioners' sugar

• 1 teaspoon vanilla extract

• 1 cup heavy whipping cream

• Ganache:

• 1/3 cup semisweet chocolate chips

• 2 tablespoons half-and-half cream

• 2 tablespoons chopped salted peanuts

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• Preheat oven to 350°. In a small bowl, combine crumbs, sugar and butter. Firmly press mixture onto bottom and up the sides of 9-in. pie plate. Bake until set, about 10-12 minutes; cool completely.

• In a large bowl, beat cream cheese until very smooth. Beat in peanut butter, sugar and vanilla. In a medium bowl, beat heavy cream until soft peaks form. Do not over-beat. Gently fold whipped cream into peanut butter mixture until fully incorporated. Pour into crust and spread evenly.

• Place chocolate chips and half-and-half in a medium microwave-safe bowl. Microwave on high for 30 seconds; stir. Repeat until chocolate has melted and very smooth; do not over heat or chocolate may burn. Cool slightly.

• Spread ganache over the peanut butter filling, leaving a 1-inch border of peanut butter filling uncovered around edge of pie. Sprinkle with chopped peanuts. Chill for several hours before serving.

Nutrition Facts 1 slice: 559 calories, 41g fat (17g saturated fat), 56mg cholesterol, 319mg sodium, 43g carbohydrate (32g sugars, 3g fiber), 10g protein.

Chunky Monkey Cupcakes $25.00 per 12

Peanut butter is a favorite of ours, and it brings a fun element to these cupcakes. They're good with or without garnishes. —Holly Jones, Kennesaw, Georgia

Ingredients

• 2 cups mashed ripe bananas (about 5 medium)

• 1-1/2 cups sugar

• 3 large eggs, room temperature

• 1/2 cup unsweetened applesauce

• 1/4 cup canola oil

• 3 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1 cup semisweet chocolate chunks

• FROSTING:

• 4 ounces reduced-fat cream cheese

• 1/4 cup creamy peanut butter

• 3 tablespoons butter, softened

• 1 to 1-1/4 cups confectioners' sugar

• Chopped salted peanuts, optional

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Directions

• Preheat oven to 350°. Line 24 muffin cups with paper liners.

• Beat first 5 ingredients until well blended. In another bowl, whisk together flour, baking soda, baking powder and salt; gradually beat into banana mixture. Fold in chocolate chunks.

• Fill prepared cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.

• For frosting, beat cream cheese, peanut butter and butter until smooth. Gradually beat in enough confectioners' sugar to reach desired consistency. Spread over cupcakes. If desired, sprinkle with peanuts. Refrigerate leftovers.

Nutrition Facts 1 cupcake: 250 calories, 9g fat (4g saturated fat), 30mg cholesterol, 165mg sodium, 40g carbohydrate (25g sugars, 2g fiber), 4g protein.

TASTE OF HOME

Dipped Peanut Butter Sandwich Cookies $20.00 per 33

You’ll love to give tins of these chocolate-coated cookies to your lucky friends. The shortcut holiday recipe is almost too simple to believe! Here's how to make peanut butter cookies without eggs. —Jackie Howell, Gordo, Alabama

Ingredients

• 1/2 cup creamy peanut butter

• 30 round butter-flavored crackers

• 1 cup white, semisweet or milk chocolate chips

• 1 tablespoon shortening

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Directions

• Spread peanut butter on half of the crackers; top with remaining crackers to make sandwiches. Refrigerate until firm.

• In a double boiler over simmering water or in a microwave, melt chocolate chips and shortening; stir until smooth. Dip sandwiches in chocolate mixture; allow excess to drip off. Place on waxed paper; let stand until set.

Test Kitchen TipsBecause shortening melts at a higher temperature than butter, it’s useful for baking cookies that you want to have a nice uniform shape. Dark chocolate not only tastes good, it’s good for you, too. It contains iron, fiber, antioxidants and even vitamin C. The higher the cacao content (cocoa bean solids, which may be listed as a percentage on the label), the higher the content of these components in the chocolate. These 41 cookie recipes belong in your collection.

Nutrition Facts 1 sandwich cookie: 151 calories, 11g fat (4g saturated fat), 2mg cholesterol, 103mg sodium, 12g carbohydrate (8g sugars, 1g fiber), 3g protein.

Behr Track Cookie Bars $35.00 per pan

The holidays are the perfect time to indulge in these ooey-gooey, salty-sweet peanut butter bars. A lot of people comment that the pretzels in the filling are a pleasant surprise. Just make sure to cut cookie bars small—they're super rich. —Megan Behr, Marion, Iowa

Ingredients

• 1-1/2 cups all-purpose flour

• 2/3 cup confectioners' sugar

• 1/3 cup baking cocoa

• 1/4 teaspoon salt

• 1 cup butter, melted

• CARAMEL LAYER:

• 1 package (13 ounces) caramels

• 3 tablespoons heavy whipping cream

• 1-1/2 cups lightly crushed pretzels

• PEANUT BUTTER LAYER:

• 1 cup creamy peanut butter

• 1/4 cup butter, softened

• 1/2 cup confectioners' sugar

• CHOCOLATE LAYER:

• 2 cups semisweet chocolate chips

• 3 tablespoons shortening

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• Preheat oven to 350°. Whisk flour, sugar, cocoa and salt; stir in butter. Press onto bottom of a greased 13x9-in. baking pan. Bake until set, 10-15 minutes. Cool completely.

• Microwave caramels and cream, covered, on high, stirring occasionally, until melted, 3-5 minutes. Spread over crust; cover with crushed pretzels. Refrigerate until set.

• Meanwhile, combine peanut butter and butter; beat in confectioners' sugar until smooth. Spread over pretzels. Return to refrigerator.

• In the microwave, melt chocolate chips and shortening; stir until smooth. Spread over peanut butter layer. Refrigerate 15 minutes before cutting into bars.

Nutrition Facts 1 piece: 185 calories, 12g fat (5g saturated fat), 14mg cholesterol, 134mg sodium, 20g carbohydrate (12g sugars, 1g fiber), 3g protein.

TASTE OF HOME

Peanut Butter Caramel Bars $35.00 per pan

When my husband and our three sons sit down to dinner, they ask, "What's for dessert?" I have a happy group of guys when I report that these rich bars are on the menu. They're chockfull of yummy ingredients. —Lee Ann Karnowski, Stevens Point, Wisconsin

Ingredients

• 1 package yellow cake mix (regular size)

• 1/2 cup butter, softened

• 1 large egg

• 20 miniature peanut butter cups, chopped

• 2 tablespoons cornstarch

• 1 jar (12-1/4 ounces) caramel ice cream topping

• 1/4 cup peanut butter

• 1/2 cup salted peanuts

• TOPPING:

• 1 can (16 ounces) milk chocolate frosting

• 1/2 cup chopped salted peanuts

Buy IngredientsPowered by Chicory Directions

• In a large bowl, combine the cake mix, butter and egg; beat on low speed for 30 seconds. Beat on medium for 2 minutes or until no longer crumbly. Stir in peanut butter cups.

• Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 18-22 minutes or until lightly browned.

• Meanwhile, in a large saucepan, combine the cornstarch, caramel topping and peanut butter; stir until smooth. Cook over low heat for 25-27 minutes or until mixture comes to a boil; stirring occasionally. Remove from the heat; stir in peanuts.

• Spread evenly over warm crust. Bake 6-7 minutes longer or until almost set. Cool completely on a wire rack. Spread with frosting; sprinkle with peanuts. Cover and refrigerate for at least 1 hour before cutting. Store in the refrigerator.