Peanut Butter Caramel Bars



  • 1 package yellow cake mix
  • 1 egg
  • 1/2 cup butter or margarine
  • 20 individual peanut butter cups


  • 1/3 cup Sue Bee® Honey
  • 2 tablespoons cornstarch
  • 12.25 oz jar caramel ice cream topping
  • 1/4 cup peanut butter
  • 1/2 cup salted peanuts


  • 16 oz can milk chocolate frosting
  • 1/2 cup salted peanuts


  • For the crust combine cake mix, egg, and butter until no longer crumbly.
  • Stir in candy pieces.
  • Press mixture in a greased 9×13-inch baking pan.
  • Bake at 350 F for 18-20 minutes or until lightly browned.
  • Meanwhile, mix Sue Bee® honey, cornstarch, caramel and peanut butter until smooth.
  • Cook over low heat, stirring occasional until mixture comes to a boil.
  • Cook and stir 1-2 minutes longer.
  • Spread evenly over baked crust.
  • Bake 6 to 7 minutes longer or until almost set.
  • Cool completely.
  • Spread with frosting and sprinkle with chopped nuts.
  • Store in refrigerator.
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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