- 1 (18.25 ounce) package chocolate cake mix
- 1 (3.9 ounce) package JELL-O Chocolate Instant Pudding
- 1/2 cup 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 350 degrees F.
- Line 13×9-inch pan with foil; spray with cooking spray. Beat first 4 ingredients with mixer until well blended. (Dough will be thick.) Press half onto bottom of prepared pan.
- Bake 10 min. Sprinkle half each of the chopped chocolate and nuts over crust. Microwave peanut butter in small microwaveable bowl on HIGH 1 min., stirring after 30 sec.; spread over nuts. Roll remaining dough into 13×9-inch rectangle between 2 sheets of waxed paper. Peel back top layer of waxed paper; flip dough onto top of dessert. Remove remaining waxed paper. Sprinkle with remaining chocolate and nuts. Press gently into dough with spatula.
- Bake 15 min. Cool 1 hour. Refrigerate 4 hours before cutting into bars.