In a large bowl, beat eggs and brown sugar for 3 minutes. Add the peanut butter, butter and milk; mix well. Combine the flour, baking powder and salt, gradually add to sugar mixture, beating just until blended. Stir in the peanut butter cups. Spread batter into a greased 9-in square baking pan. Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars.
I didn’t have the peanut butter cups, but I had a bag of mini white peanut butter cups and a bag of peanut butter chips. I added half the bag of chips with the mini chips – which I chopped into smaller pieces. This recipe was fine but I felt it needed something else so I melted the remainder of the peanut butter chips and drizzled them over the top.
My note on this recipe page says, “EXCELLENT – make it again!”
Tastes like pumpkin pie with a slight crunch– if you don’t want to make pie crust- this is so EASY- we couldn’t wait for it to set up in the refrigerator last night, so we had a slice while it was hot – So Yummy.
I’ll add my tips at the bottom of this post
1 can (29 oz.) solid-pack pumpkin
1 can (12oz.) evaporated milk
1 ½ cups sugar
4 large eggs
2 tsp. ground cinnamon
1 tsp. ground ginger
½ tsp. ground nutmeg
1 pkg butter recipe golden cake mix (regular size)
1 cup butter, melted
1 cup chopped pecans
Whipped topping, optional
Preheat oven to 350 F. In a large bowl, combine the first seven ingredients, beat on medium speed until smooth. Pour into an ungreased 13 x 9-in. baking pan. Sprinkle with dry cake mix. Drizzle butter over top, sprinkle with pecans.
Bake 50-60 minutes or until toothpick inserted in center comes out clean. (Here in Indiana, 50 minutes was enough time) Cool 1 hour on a wire rack. Refrigerate 3 hours or overnight. Remove from refrigerator 15 minutes before serving. Cut into bars. If desired, serve with whipped topping.
Note: I was trying to decide on a butter pecan cake mix or a spice cake mix – I chose the pecan cake mix last year, which was excellent; and this year, I used a butter yellow cake mix because it was a great price, and this tastes amazing. I believe the spice cake mix which is on the shelves now would be really good in this as well. This will definitely hold its shape after sitting in the refrigerator, because it did while hot. This will be a great breakfast treat. This picture shows how it held it’s shape while still hot
My tips: Do not worry about sprinkling too much cake mix on at the beginning (the bag is very full and that happens); don’t worry, don’t ‘fix’ it, because you’ll soon catch up to that height/level of cake mix on the entire pan due to using the entire mix. The next tip: let this sit -it’s gooey, and it holds the shape soon after baking, but depending on where you live, it might need to be in the refrigerator – it’s the perfect consistency for cutting.
TOH Fall Baking 2015 special issue
The house smells like fall is baking in the kitchen
I decided to clean out a vintage night stand in the attic. I assumed my late mother in law kept all receipts, and cancelled checks in it. I found this heavy, very full box in bottom with handwritten recipes. 1971
I am thrilled with the handwritten recipes, as a favorite fudge recipe was included
I have wanted one of these Betty Crocker totes, and to see it full —Now I have one!
I decided to bake one of her included recipes. These are delicious and the house smells like fall
This definitely screams fall with the first bite. The smells of the house are saying fall. This is a delicious, soft bar/bread.
22 minutes worked for me here in Indiana. To take these bars over the top in banana flavor, I added banana flavoring. This was very easy and quick to create this morning. The spices in this recipe definitely make this a fall treat.