These freeze well and my hubby raves about them. I make them with skim milk, reduced fat peanut butter and unsalted butter. You can make them without the peanuts, but think it is good to implement them when taking to a function so that people with peanut allergies can stay clear as there is peanut butter in them.
1 package (2 layer size) devil's food cake mix
1/2 cup (1 stick) butter, melted
2/3 cup cold milk, divided
3/4 cup creamy peanut butter
1 jar (7 ounces) Marshmallow Creme
1/2 cup peanuts
6 squares Baker's semi-sweet chocolate, coarsely chopped
Heat oven to 350 degrees. Mix dry cake mix, butter and 1/3 cup milk until blended; press two-thirds onto bottom of 13 x 9 pan. Bake for 12 to 14 minutes or until center is almost set; cool 3 minutes.
Mix peanut butter and remaining milk; spread onto crust. Top with spoonfuls of marshmallow creme and remaining cake mixture. Sprinkle with nuts and chocolate; press gently into cake mixture. Bake for 18 minutes or just until center is set. Cool before cutting into bars.
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