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Peanut Butter Brickle Bars


1 package Betty Crocker Super Moist yellow cake mix
1 cup crunchy peanut butter
1/2 cup water
2 eggs
2 packages (6 ounces each) almond brickle chips or toffee chips with chocolate (2 cups)
1 package (12 ounces) semisweet chocolate chips (2 cups)

Heat oven to 350:. Grease and flour jelly roll pan, 15 1/2 x10 1/2x1 inch. Mix cake mix (dry) peanut butter, water and eggs in a large bowl with spoon. Stir in brickle of toffee chips. Spread evenly in pan.

Bake 20-25 minutes or until golden brown. Immediately sprinkle chocolate chips over hot bars. Let stand 5 minutes or until chips are melted; spread evenly. Cool completely. Cut into 10 rows by 6 rows.

Makes 60 bars.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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