1 package (18 1/4 oz.) yellow cake mix

1/2 cup butter or margarine, softened

1 egg

20 miniature peanut butter cups, chopped

2 Tblsp. cornstarch

1 jar (12 1/4 oz.) caramel ice cream topping

1/4 cup peanut butter

1/2 cup salted peanuts

TOPPING:

1 can (16 oz.) milk chocolate frosting

1/2 cup chopped salted peanuts

Preheat oven to 350 degrees. Grease a 13"x9"x2" baking pan.

In a mixing bowl, combine the dry cake mix, butter and egg; beat until no longer crumbly-about 3 minutes.

Stir in chopped peanut butter cups.

Press into a prepared baking pan and bake at 350 for 18-22 minutes or until lightly browned.

Meanwhile, in a saucepan, combine cornstarch, caramel topping and peanut butter. Stir until smooth.

Cook over low heat; stirring occasionally, until mixture comes to a boil-about 25 minutes. Cook and stir 1to 2 minutes longer. Remove from heat; stir in peanuts. Spread evenly over warm crust.

Bake for 6 to 7 minutes longer or until almost set.

Cool completely on wire rack.

Spread with frosting; sprinkle with chopped peanuts. Refrigerate for at least 1 hour before cutting. Store in the refrigerator.

YIELD: About 3 dozen.