1 pkg. 2-layer size white cake mix
1 cup quick-cooking rolled oats
1/2 cup peanut butter
1 egg
2 Tbls. milk
1 8 oz. pkg. reduced-fat cream cheese
1 12 1/4 oz. jar caramel ice-cream topping
1 11 oz. pkg. chocolate chips
1 cup cocktail peanuts

Preheat oven to 350 Degrees. Coat a 9 X 13 inch pan with nonstick cooking spray. Set aside. For crumb mixture, in a large mixing bowl combine cake mix and oats. Using a pastry blender, cut in peanut butter until mixture resembles fine crumbs. Beat egg with milk; add to crumb mixture, stirring until well mixed. Reserve 3/4 cup of the mixture. Press remaining mixture into bottom of the prepared pan.

For filling, beat cream cheese with a mixer until smooth. Add caramel topping and beat until mixed. Spread on top of crumb mixture. Sprinkle chocolate pieces on top, then add the peanuts to cover. Sprinkle evenly with reserved crumb mixture. Bake for
30 minutes. Let cool completely on a wire rack. Cut into 24 bars. Store, covered, in the refrigerator. 

Makes 24 bars.