Buckeye Cookie Bars

Name: Buckeye Cookie Bars
Ingredients: Crisco(R) Original No-Stick Cooking Spray (optional); 1 (18.25 ounce) package Pillsbury(R) Moist Supreme(R) Devils Food Premium Cake Mix; 1/4 cup Crisco(R) Pure Vegetable Oil; 1 large egg; 1 cup peanuts, chopped; 1 (14 ounce) can EAGLE BRAND(R) Sweetened Condensed Milk; 1/2 cup JIF(R) Creamy Peanut Butter; 1/3 cup Pillsbury(R) Creamy Supreme(R) Chocolate Fudge Flavored Frosting

8 ingredients

4 steps

Ingredients

Crisco(R) Original No-Stick Cooking Spray (optional)
1 (18.25 ounce) package Pillsbury(R) Moist Supreme(R) Devils Food Premium Cake Mix
1/4 cup Crisco(R) Pure Vegetable Oil
1 large egg
1 cup peanuts, chopped
1 (14 ounce) can EAGLE BRAND(R) Sweetened Condensed Milk
1/2 cup JIF(R) Creamy Peanut Butter
1/3 cup Pillsbury(R) Creamy Supreme(R) Chocolate Fudge Flavored Frosting

Directions

1

Heat oven to 350 degrees F. Coat 13 x 9-inch pan lightly with no-stick cooking spray.
2

Beat cake mix, oil and egg in large bowl on medium speed until mixture resembles coarse crumbs. Stir in peanuts. Reserve 1 1/2 cups crumb mixture. Press remainder on bottom of prepared pan.
3

Beat sweetened condensed milk and peanut butter in medium bowl until smooth. Spread over prepared crust. Sprinkle with reserved crumb mixture.
4

Bake 25 to 30 minutes or until set. Cool. Place frosting into corner of 1-quart resealable food storage bag. Seal bag. Microwave 5 seconds on HIGH. Snip small edge off bag corner. Squeeze bag, drizzling in a criss-cross pattern over crumb topping. Chill to set chocolate drizzle for ease in cutting into bars.