Publisher Photo
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min. + cooling
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min. + cooling

Ingredients

  • 1 package (18-1/4 ounces) chocolate cake mix
  • 1/2 cup water
  • 1/3 cup butter or margarine, softened
  • 1 egg
  • TOPPING:
  • 3 cups miniature marshmallows
  • 1 package (10 ounces) peanut butter chips
  • 2/3 cup light corn syrup
  • 1/4 cup butter or margarine
  • 2 teaspoons vanilla extract
  • 2 cups crisp rice cereal
  • 2 cups salted peanuts

Directions

In a bowl, combine dry cake mix, water, butter and egg until blended. Press into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 13-16 minutes or until a toothpick inserted near the center comes out clean. Sprinkle with marshmallows. Bake 2 minutes longer. Cool.
In a saucepan, combine peanut butter chips, corn syrup, butter and vanilla. Cook over low heat until melted; stir until smooth. Remove from the heat; stir in cereal and peanuts. Spoon over marshmallows. Cool before cutting. Yield: about 3 dozen.
Originally published as Peanut Cake Bars in Taste of Home June/July 1999, p54

Nutritional Facts

1 each: 210 calories, 11g fat (4g saturated fat), 14mg cholesterol, 200mg sodium, 26g carbohydrate (15g sugars, 2g fiber), 5g protein.

  • 1 package (18-1/4 ounces) chocolate cake mix
  • 1/2 cup water
  • 1/3 cup butter or margarine, softened
  • 1 egg
  • TOPPING:
  • 3 cups miniature marshmallows
  • 1 package (10 ounces) peanut butter chips
  • 2/3 cup light corn syrup
  • 1/4 cup butter or margarine
  • 2 teaspoons vanilla extract
  • 2 cups crisp rice cereal
  • 2 cups salted peanuts
  1. In a bowl, combine dry cake mix, water, butter and egg until blended. Press into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 13-16 minutes or until a toothpick inserted near the center comes out clean. Sprinkle with marshmallows. Bake 2 minutes longer. Cool.
  2. In a saucepan, combine peanut butter chips, corn syrup, butter and vanilla. Cook over low heat until melted; stir until smooth. Remove from the heat; stir in cereal and peanuts. Spoon over marshmallows. Cool before cutting. Yield: about 3 dozen.
Originally published as Peanut Cake Bars in Taste of Home June/July 1999, p54

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