I have to admit that SCM has always been one of those ingredients that didn't scare me but I wasn't too fond of using it since I have little experience with it. However, just recently family from out of town were coming to visit, so I looked in my favorite cookie book and found this recipe, it was UBER-easy and came out wonderful!! It's a twist on the buckeye candies (peanut butter balls dipped in choc.); but it's the cookie bar form. They are soft and chewy in the center and wonderfully crumbly and messy on top, the textures are great! They are rich enough that I cut them down into 1in x 1in bites and they were perfect!!

Buckeye Cookie Bars

Prep: 20 min
Bake: 25-30

1 (18.25 oz) package chocolate cake mix
1/4 C Vegetable oil
1 Egg
1 Cup chopped peanuts
1 (14 oz) can SCM (recommended Eagle Brand)
1/2 C Peanut butter

Preheat oven to 350. In a large bowl combine cake mix, oil and egg; beat at medium with electric mixer till crumbly. Stir in peanuts. Press firmly on bottom of a greased 13x9 pan; reserving 1 1/2 cups for the top.

In medium bowl, beat SCM with peanut butter until smooth; spread over crust and sprinkle with reserved crumbles.

Bake 25-30 or until set. Cool. Cut into bars. Store loosely covered at room temp.

Y=24 to 36 bars