Popular Recipes: Appetizers and Snacks | Beef and Pork | Beverages | Bisque, Etouffee, Gumbo and Jambalaya | Bread and Rolls | Cajun Cooking Terms | Cajun Jokes | Candy | Casseroles | Chicken, Turkey and Cornish Hens | Condiments, Dips and Relish | Desserts | Fish and Seafood | Holiday's | New Orleans Restaurant | Pasta, Pasta Sauce, Rice and Beans | Preserves, Jams and Jelly | Salad and Salad Dressing | Sandwiches and Po' Boys | Seasoning, Sauce, Rub and Roux | Side Dishes, Vegetables, Gravy and Dressing | Soup, Stew and Chili | Wild Game
18 1/2 oz Package chocolate cake mix
1/4 cup Vegetable oil
1 cup Chopped peanuts
14 oz Can Eagle®® Brand Sweetened Condensed Milk (not evaporated milk)
1/2 cup Peanut butter
Preheat oven to 350ºº (325ºº for a glass dish).
In large mixing bowl, combine cake mix, oil and egg; beat on medium speed until crumbly. Stir in peanuts.
Reserving 1 1/2 cups crumb mixture, press remainder on bottom of greased 13x9-inch baking pan.
In medium bowl, beat sweetened condensed milk with peanut butter until smooth; spread over prepared crust. Sprinkle with reserved crumb mixture.
Bake 25 to 30 minutes or until set. Cool. Cut into bars. Store loosely covered at room temperature
Recipe yields: 36 Bars.
Prep Time: 20 minutes.