YIELD Makes 24 servings
INGREDIENTS
1 package (18-1/4 ounces) yellow cake mix with pudding in the mix 1/2 cup (1 stick) butter, softened, cut into small pieces 2 packages (8 ounces each) cream cheese, softened 1 cup chunky peanut butter 3 eggs 1‑1/4 cups sugar 1 cup salted roasted peanuts Melted chocolate (optional)PREPARATION:
- Preheat oven to 325°F. Combine cake mix and butter in large bowl; beat with electric mixer at medium speed just until crumbly. Remove 1 cup mixture. Press remaining mixture evenly into ungreased 13x9-inch baking pan to form crust. Bake 10 minutes; cool on wire rack.
- Combine cream cheese and peanut butter in large bowl; beat with electric mixer at medium speed until fluffy. Beat in eggs, one at a time, scraping down side of bowl occasionally. Gradually beat in sugar until light. Spoon filling over cooled crust.
- Combine reserved cake mix mixture and peanuts; spread evenly over filling.
- Bake 45 minutes or until cake is just set and knife inserted into center comes out clean. Remove from oven; cool at room temperature 30 minutes. Chill at least 2 hours before serving. Drizzle with melted chocolate, if desired.