This is a great recipe for leftover Halloween chocolate candy bars. You can replace the peanut butter cups with Snickers Bars, Milky Way Bars or your favorite candy bar. Just for fun; use several different kinds of candy bars! Kids of all ages love these bars.
Peanut Butter Cup Pretzel Bars
1 box butter flavor cake mix
1 stick softened butter
1 large egg
8 ounces mini pretzels
1 (7 ounce) jar marshmallow crème
1 can eagle brand sweetened condensed milk
1/2 cup chunky peanut butter
2 (8 ounce bags) mini peanut butter cups (like Reece’s)
Preheat oven to 350ºF. With a mixer, mix cake mix, butter, and egg. It will be a stiff dough. Press dough into the bottom of a 9 X 13-inch metal cake pan lined with parchment paper or non-stick foil. Lightly press pretzels into dough in rows with pretzels touching each other.
Using the same mixer and bowl, mix marshmallow crème and sweetened condensed milk. Pour marshmallow crème mixture evenly over pretzels. Microwave peanut butter 20 seconds until liquid. Drizzle over top of marshmallow crème. Sprinkle one bag of mini peanut butter cups over marshmallow crème mixture. Break up into pieces, by hand, around 30 mini pretzels. Sprinkle over the top. Sprinkle second bag of mini peanut butter cups on top of pretzels.
Bake 20 to 25 minutes. Cool in pan then store in refrigerator. The soft filling will set up when refrigerated. Makes one, 9 X 13-inch pan. Enjoy, Friends!
Mary Duke Cooks! 
Yummy!