Buckeye Cookie Bars

Name: Buckeye Cookie Bars
Ingredients: Crisco® Original No-Stick Cooking Spray; 1 (12 ounce) package Pillsbury® Moist Supreme® Devil's Food Premium Cake Mix; 1/4 cup Crisco® Pure Vegetable Oil; 1 large egg; 1 cup peanuts, chopped; 1 (14 ounce) can Eagle Brand® Sweetened Condensed Milk; 1/2 cup Jif® Creamy Peanut Butter; 1/3 cup Pillsbury® Creamy Supreme® Chocolate Fudge Flavored Frosting

8 ingredients

4 steps

Ingredients

Crisco® Original No-Stick Cooking Spray
1 (12 ounce) package Pillsbury® Moist Supreme® Devil's Food Premium Cake Mix
1/4 cup Crisco® Pure Vegetable Oil
1 large egg
1 cup peanuts, chopped
1 (14 ounce) can Eagle Brand® Sweetened Condensed Milk
1/2 cup Jif® Creamy Peanut Butter
1/3 cup Pillsbury® Creamy Supreme® Chocolate Fudge Flavored Frosting

Directions

1

HEAT oven to 350°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.