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.
