Peanut Butter Caramel Bars

MAIN
1 package (18-1/4) yellow cake mix
1/2 cup butter or margarine, softened
1 egg
20 mini peanut butter cups, chopped
2 tablespoons cornstarch
1 jar (12-1/4 ounces) caramel ice cream topping
1.4 cup peanut butter
1/2 cup salted peanuts

TOPPING
1 can (16 ounces) milk chocolate frosting
1/2 cup chopped salted peanuts

In a mixing bowl, combine the dry cake mix, butter and egg; beat until no
longer crumbly, about 3 minutes.  Stir in the peanut butter cups.  Press
into a greased 13-in. x 9-in. x 2 in. baking pan.  Bake at 350 for 16-22
minutes or until lightly browned.  Meanwhile, in a saucepan, combine
cornstarch, caramel topping and peanut butter until smooth. Cook over low
heat, stirring occasionally, until mixture comes to a boil, about 25
minutes. Cook and stir 1-2 minutes longer. Remove from the heat; stir in
peanuts.  Spread evenly over warm crust. Bake 6-7 minutes longer or until
almost set. Cool completely on a wire rack. Spread with frosting; sprinkle
with peanuts.  Refrigerate for at least 1 hour before cutting.  Store in the
refrigerate.

YIELD
About 3 dozen.