Peanut Butter Caramel Bars

1 package yellow cake mix
½ cup butter, softened
1 egg
20 miniature peanut butter cups, chopped
2 Tbls. cornstarch
1 jar (12-1/4 oz.) caramel
ice cream topping
¼ cup peanut butter
½ cup salted peanuts
Topping:
1 can (16 oz.) milk chocolate frosting
½ 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 13x9-inch baking pan. Bake at 350 degrees for 18-22 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. Col completely on a wire rack. Spread with frosting; sprinkle with peanuts. Refrigerate for at least 1 hour before cutting. Store in the refrigerator. Makes about 3 dozen.