3/4 cup (1 1/2 sticks) Butter
1/4 cup Creamy Peanut Butter
1 package (18.25oz) Yellow Cake Mix
Filling & Topping:
3/4 cup Creamy Peanut Butter
2/3 cup Light Corn Syrup
1/4 cup (1/2 stick) Butter
3 cups Miniature Marshmallows
2 cups Crisp Rice Cereal
2 cups Dry-Roasted Peanuts
Preheat oven to 350 degrees. Place butter and peanut butter in a microwavable bowl, microwave uncovered on HIGH 1 minute or until butter is melted. Stir until well blended. Place cake mix into bowl and whisk to break up the lumps. Add peanut butter mixture, stir until a thick dough forms.
Break apart dough and distribute over bottom of an ungreased large sheet pan. Pat dough into the pan, spread evenly. Bake 15-17 minutes or until crust is set and golden brown. Remove pan from oven, let crust stand for 2 minutes to cool slightly.
Meanwhile, combine peanut butter, corn syrup, and butter in a saucepan. Cook over medium heat, stirring constantly until mixture is smooth. Spoon 1/2 cup of peanut butter mixture over hot crust, spread evenly and immediately sprinkle with marshmallows. Return to oven, bake an additional 1-2 minutes or just until marshmallows begin to puff. Remove pan from oven to cool.
Add cereal and peanuts to remaining peanut butter mixture. Spoon over marshmallows and spread gently in an even layer. Cool completely or until topping is set. Cut into bars.
Drizzle some melted chocolate on top for an extra special treat!