- 1 box Duncan Hines® Apple Caramel Cake Mix
- 1 egg
- 1/2 cup packed brown sugar
- 1/3 cup light corn syrup
- 2/3 cup butter
- 2 cups quick cooking oats
- 1 cup chopped peanuts (half reserved for the top, half mixed with caramel pouch)
- Preheat oven to 350 degrees F.
- In small sauce pan, melt brown sugar, corn syrup and butter on medium heat. Bring to a boil and cook for 3 minutes. Remove from heat.
- In a mixing bowl add the cake mix, nuts, oatmeal and egg. Mix by hand until blended. Mix caramel pouch as directed and stir in 1/2 cup peanuts.
- Pour in the melted brown sugar, corn syrup, and butter mixture. Stir until well mixed. Stir in caramel pouch with peanuts.
- Spread evenly into a 9×13 inch, lightly greased baking pan. Press remaining peanuts onto surface of cake. Bake for 30-35mins.
- Remove from oven and immediately press down on surface of hot cooked bars with spatula. Cool and refrigerate before cutting.