Crust:
1 2-layer devil's food cake mix
1/3 c butter, melted
1 egg
Filling:
3/4 c butter, melted
3/4 c peanut butter
2 t vanilla
3 c powdered sugar
2 T whipping cream
3/4 c honey roasted peanuts, chopped
Ganache:
1/2 c whipping cream
1 11.5-oz pkg milk chocolate chips
Preheat oven to 350. Line a 15x10x1 baking pan with foil, extending foil over the pan edges and lightly grease. Set aside.
Combine dry cake mix, 1/3 c melted butter and egg. Beat on low speed for 1-2 minutes. Press mixture into bottom of pan. Bake for 12 minutes. Cool on wire rack.
Combine 3/4 c butter, peanut butter and vanilla. Beat for 30 seconds. Add powdered sugar and beat until combined. Beat in whipping cream. Stir in peanuts. Spread evenly over cooled crust.
Place uncut bars in the refrigerator while preparing ganache.
Bring 1/2 c cream to boiling. Remove from heat and add chocolate. Do not stir; let stand 5 minutes. Then stir until smooth. Cool 15 minutes. Gently pour over uncut bars, lightly spreading to edges with spatula. Cover and chill for 2 hours or until set.
Using the edges of the foil, lift out of the pan. Cut into bars. Store in refrigerator up to 3 days. Let stand at room temperature for 15 minutes before serving.
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