Double Peanut-Choco Bars

1 box white cake mix (18.25 oz.)

1/2 cup plus 1/3 cup peanut butter

1 egg

1 can (14 oz.) sweetened condensed milk

1 (6 oz.) package of semi-sweet chocolate chips

3/4 cup Spanish peanuts

Preheat oven to 350º. 325º for a glass dish.

In large bowl, combine cake mix, 1/2 cup peanut butter and egg; beat on low speed until crumbly. Press firmly on bottom of greased 13x9-inch baking pan.

In medium bowl, combine sweetened condensed milk and remaining 1/3 cup peanut butter; mix well. Spread evenly over crust.

Top with chips and peanuts. Bake 30 to 35 minutes or until lightly browned. Cool. Cut into bars. Store loosely covered at room temp.

Margarita Cupcake Recipe

Since so many people have been asking for this recipe, I decided to post it so you guys can make your own margarita cupcakes.

Cupcakes

1 white cake mix (18.25 oz. box - no pudding included in the mix)

1 can (10 oz.) frozen margarita mix, thawed and undiluted

3 egg whites

2 tbsp. vegetable oil

1 tbsp. lime zest

Beat all ingredients together on medium speed with a mixer. Fill 2/3 full in muffin tins (makes 24 cupcakes). Bake at 350º for 22-24 minutes. After a few minutes, take cupcakes out of the muffin tins to continue to cool. Do not leave them in the pans to continue cooling.

Lime Cream Cheese Icing

8 tbsp. (1 stick) unsalted butter, softened

1 pkg. (8 oz.) cream cheese, softened

2 tbsp. key lime juice

1 tsp. key lime zest or lemon zest

4-5 cups confectioner's sugar

Beat all ingredients together except for sugar. Then beat in confectioner's sugar 1 cup at a time. I added a little food coloring to my icing to get that limey color to it. Otherwise, icing will be a creamy yellow tint. 

Enjoy!