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4 large eggs

1 (8-ounce) package cream cheese, softened

1 cup creamy-style peanut butter

1 teaspoon vanilla extract

1 (16-ounce) box powdered sugar

Preheat oven to 350°F (or 325°F for dark-coated metal pan). Position oven rack in middle of oven. Spray the bottom only of a 13 x 9-inch metal baking pan with nonstick cooking spray (or foil-line pan; see page xxiv).

Melt ½ cup (1 stick) of the butter in a small saucepan set over low heat. Beat the cake mix, melted butter, and 1 egg in a large bowl with an electric mixer set on medium speed until well blended (mixture will come together as a thick dough). Pat the dough evenly into the prepared pan. Set aside momentarily.

Melt the remaining stick of butter in a small saucepan set over low heat. Beat the softened cream cheese and peanut butter in a large bowl with an electric mixer set on medium speed until smooth, scraping down sides of bowl occasionally. Add the melted butter, remaining eggs, and vanilla extract; blend until smooth. Add the powdered sugar; blend until smooth.

Spread peanut butter mixture over prepared crust. Bake for 42–45 minutes (do not overbake; bars should be slightly gooey). Transfer to a wire rack and cool completely. Cut into bars or squares. Cover and store in refrigerator.

MAKES 24 LARGE OR 36 SMALL BARS.

PEANUT BUTTER CUP BARS

Here’s a great everyday cookie, loaded with the favorite flavors of chocolate and peanut butter, quick to make, and sturdy enough for weekday lunch bags.

¾ cup (1½ sticks) butter, softened

2 cups peanut butter, divided use

1 teaspoon vanilla extract

2 cups powdered sugar, divided use

3 cups graham cracker crumbs

2 cups miniature semisweet chocolate chips, divided use

Lightly spray a 13 x 9 x 2-inch pan with nonstick cooking spray; set aside.

Beat the butter, 1¼ cups peanut butter, and vanilla in a large bowl with an electric mixer on medium-high speed until well blended and creamy. Turn mixer speed to low; gradually beat in 1 cup of the powdered sugar. Using a wooden spoon, mix in remaining powdered sugar, graham cracker crumbs, and ½ cup of the chocolate chips. Using a large square of wax paper, press the mixture firmly and evenly into prepared pan.

Melt the remaining peanut butter and 1½ cups chocolate chips in a medium saucepan over lowest possible heat, stirring constantly, until smooth. Spread mixture over graham cracker crust in pan. Chill for at least 1 hour or until chocolate is firm. Cut into bars. Store in covered containers between layers of wax paper.

MAKES 24 BIG BARS.

PEANUT BUTTER CUP CARAMEL BARS

Peanut butter, chocolate, caramel, cake, and frosting in one bar cookie? Gooey-licious.

1 (18.25-ounce) package yellow or chocolate cake mix

½ cup (1 stick) butter, softened

2 large eggs

20 miniature peanut butter cups, chopped

2 tablespoons cornstarch

1 (12-ounce) jar caramel ice cream topping

¼ cup creamy peanut butter

1 cup lightly salted, coarsely chopped peanuts, divided

1 recipe Milk Chocolate Frosting (see page 370)

Preheat oven to 350°F (or 325°F for dark-coated metal pan). Position oven rack in middle of oven. Spray the bottom only of a 13 x 9-inch metal baking pan with nonstick cooking spray (or foil-line pan; see page xxiv).

Combine the cake mix, softened butter, and eggs in a large bowl. Blend with an electric mixer for 1–2 minutes on medium speed until all dry ingredients are moistened and mixture is well blended. Stir in the peanut butter cups. Spread mixture evenly into the prepared pan.

Bake for 18–22 minutes or until golden brown. Meanwhile, combine cornstarch, caramel topping, and peanut butter in a medium saucepan over low heat. stirring until smooth. Continue to stir over low heat until mixture begins to bubble.

Remove from heat and stir in ½ cup of the peanuts; spread evenly over warm crust. Bake for 5 minutes longer. Transfer to wire rack and cool completely.

Prepare Milk Chocolate Frosting. Spread bars with frosting and sprinkle with remaining peanuts. Refrigerate for at least an hour before cutting. Cut into bars. Store in the refrigerator.

MAKES