1 (18.25) box yellow cake mix
1 cup regular oats
2/3 cup creamy peanut butter
1 large egg, slightly beaten
2 to 3 tablespoons whole milk
1 (8 ounce) package cream cheese, softened
1 (12.25) jar caramel ice cream topping
1 cup semisweet chocolate morsels
Preheat oven to 350 degrees.
Lightly grease a 13x9 inch baking pan.
In a large bowl, combine cake mix and oats.
Using a pastry blender or 2 forks, cut in peanut butter until mixture is crumbly.
In a small bowl, combine egg and milk.
Add to peanut butter mixture; stir just until combined.
Reserve 1 1/2 cups peanut butter mixture.
Press remaining peanut butter mixture into prepared pan.
In a medium bowl, beat cream cheese at medium speed with an electric mixer until fluffy.
Add caramel topping; beat just until combined.
Carefully spread over peanut butter layer in pan.
Break small pieces; sprinkle over cream cheese layer.
Sprinkle with chocolate morsels.
Bake for 30 minutes, or until nearly set in center.
Cool completely in pan on a wire rack (about 1 hour).
Cut into 8 large bars, and wrap in parchment paper and twine.
Sandra Lee Semi-Homemade magazine March/April 2010