Sometimes you need an over-the-top dessert. How about chocolate shortbread crust, crunchy peanut butter filling with chocolate crumb topping? Now that’s what I call amazing!
1 (18 1/4 ounce) package yellow cake mix
1 cup peanut butter
1/2 cup brown sugar
1 cup water
1/4 cup vegetable oil
3/4 cup semi-sweet chocolate chips, divided
3/4 cup peanut butter chips, divided
1/2 cup chopped peanuts
Add cake mix, peanut butter, and brown sugar to a mixing bowl.
Beat on low speed until crumbly.
Set aside 1/2 cup crumb mixture.
Add water, eggs, and oil to remaining crumb mixture; beat on low speed until moistened.
Beat on high speed for 2 minutes.
Add in 1/4 cup each of the chocolate chips and peanut butter chips; stir to combine.
Pour batter into a greased 13 x 9 inch baking dish.
Mix together the peanuts, reserved crumb mixture, and remaining chips; sprinkle evenly over the batter.
Bake at 350 degrees for 40-45 minutes or until a pick comes out clean.