1 pkg. white cake mix
1/2 c. plus 1/3 c. peanut butter
1 egg
1 (14 oz.) can Eagle Brand sweetened condensed milk
1 (6 oz.) pkg. semi sweet chocolate chips
3/4 c. Spanish peanuts

Preheat oven to 350 degrees (325 for glass dish). In large mixing bowl, combine cake mix, 1/2 c. peanut butter and egg; beat on low speed until crumbly. Press firmly on bottom of greased 13 x 9 inch baking pan. In medium bowl, combine sweetned condensed milk and remaining 1/3 cup peanut butter; mix well. Spread evenly over prepared crust. Top with chocolate chips and peanuts.

Bake 30 to 35 minutes or until lightly browned. Cool. Cut into bars. Store loosely covered at room temperature. Makes 24 to 36 bars.