Be the first to Peanuts, oatmeal, and chocolate-coated candy top and bottom layers are filled with a fudgy brownie layer. You can substitute chocolate chips as a substitute for the candy-coated chocolate pieces if you wish.
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients:
- 1 (18.5-ounce) fudge cake mix
- 1/2 cup water
- 1/2 cup (1 stick) softened butter
- 2 eggs
- 4 ounces finely chopped semi-sweet chocolate bar
- 2-3/4 cups quick-cooking or old-fashioned oats, uncooked
- 1 cup all-purpose flour
- 1 cup firmly packed light brown sugar
- 1 cup coarsely chopped dry-roasted honey peanuts
- 1 teaspoon baking soda
- 1 cup (2 sticks) butter or margarine, melted
- 1-3/4 cups candy-coated chocolate pieces or semi-sweet chocolate chips
Preparation:
Preheat oven to 350 degrees F. Line 15 x 10 x 1-inch pan with non-stick foil.
Stir cake mix, water, butter, and eggs until combined. Add chopped chocolate and mix. Set aside.
In large bowl combine oats, flour, sugar, nuts and baking soda; add butter until mixture forms coarse crumbs. Toss in candy-coated chocolate pieces or chocolate chips until evenly distributed. Reserve 3 cups mixture.
Pat remaining mixture onto bottom of baking pan to form crust. Pour prepared fudge cake mix over crust, carefully spreading into thin layer. Sprinkle reserved oatmeal crumb mixture over top of fudge mixture; pat down lightly.
Bake 25 to 30 minutes or until toothpick inserted in center comes out with moist crumbs. Cool completely. Cut into bars. Store in tightly covered container.
Yield: 48 bars
Stir cake mix, water, butter, and eggs until combined. Add chopped chocolate and mix. Set aside.
In large bowl combine oats, flour, sugar, nuts and baking soda; add butter until mixture forms coarse crumbs. Toss in candy-coated chocolate pieces or chocolate chips until evenly distributed. Reserve 3 cups mixture.
Pat remaining mixture onto bottom of baking pan to form crust. Pour prepared fudge cake mix over crust, carefully spreading into thin layer. Sprinkle reserved oatmeal crumb mixture over top of fudge mixture; pat down lightly.
Bake 25 to 30 minutes or until toothpick inserted in center comes out with moist crumbs. Cool completely. Cut into bars. Store in tightly covered container.
Yield: 48 bars
