Speedy Little Devils
Yield
3 dozen barsPrep
20 minCook
20 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, devils food
|
|
| 1 | stick |
butter
melted |
|
| ¾ | cup |
peanut butter
creamy |
|
| 7 | ounces |
marshmallow cream
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, devils food
|
|
| 113 | g |
butter
melted |
|
| 177 | ml |
peanut butter
creamy |
|
| 202.3 | ml/g |
marshmallow cream
|
Directions
Combine melted butter and dry cake mix (let butter cool down a couple of minutes before adding to dry mix.
Mixture should be crumbly.
If butter is too hot, the result will be a sticky mass rather than a crumbly mixture.
Reserve 1 to ½ cups of this mixture for topping.
Pat remaining crumb mixture into an ungreased 9 x 13 pan.
Combine peanut butter and marshmallow creme and spread evenly over the crumb mixture in the pan.
Crumble the reserved 1 to ½ cups of cake mixture over the peanut butter/marshmallow creme layer.
Bake 20 minutes at 350℉ (180℃).
Let cool, cut into bars, and serve one piece at a time.
