| prep time | 15 mins |
| total time | 5 hrs 40 mins |
| makes | 32 |
| 1 pkg. | (2-layer size) chocolate cake mix |
| 1 pkg. | (3.9 oz.) Jell-O Chocolate Instant Pudding |
| 1/2 cup | (1 stick) butter, melted |
| 1/2 cup | milk |
| 6 | squares Baker's Semi-Sweet Chocolate, chopped, divided |
| 1 cup | Planters Dry Roasted Peanuts, divided |
| 1 cup | creamy peanut butter |
| HEAT oven to 350ºF |
| LINE 13x9-inch pan with foil; spray with cooking spray. Mix first 4 ingredients until blended (Mixture will be thick). Press half the cake mix mixture into prepared pan. |
| BAKE 10 min. Sprinkle half each of the chocolate and nuts over crust; top with peanut butter. Cover with layers of remaining cake mix mixture, chocolate and nuts. Press gently with spatula. |
| BAKE 15 min. Cool 1 hour. Refrigerate 4 hours before cutting into bars. |
| Make Ahead | Make these bars a day ahead. Then, just cut them, put them on a serving platter and you're ready to go! |
| Calories | 210 |
| Total Fat | 13 g |
| Saturated Fat | 4.5 g |
| Cholesterol | 10 mg |
| Sodium | 280 mg |
| Carbohydrates | 21 g |
| Dietary Fiber | 2 g |
| Sugars | 13 g |
| Protein | 5 g |
| Vitamin A | 0 %DV |
| Vitamin C | 0 %DV |
| Calcium | 4 %DV |
| Iron | 8 %DV |
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