Peanut Butter Bar

No-Stick Cooking Spray

1 (18.25 ounce) package Butter Cake Cake Mix

1 cup organic Peanut Butter

1/2 cup water

1 large egg

Peanut Butter/Chocolate icing

1/3 cup butter, softened

1/3 cup creamy peanut butter

1-1/2 teaspoons vanilla extract

2-1/2 cups confectioners' sugar

1/3 cup baking cocoa

1/4 teaspoon salt

4 to 5 tablespoons almond milk

Directions

Peanut Butter Bar

Heat oven to 350 degrees F. Lightly spray 13 x 9-inch pan with no-stick cooking spray. In large bowl, combine cake mix, 1 cup peanut butter, water and egg on low speed, mixing 2 minutes on medium speed. Spread into prepared pan.

Bake at 350 degrees F for 20 to 25 minutes or until puffed and light golden brown. Cool completely.

Icing

Mix all ingredients together until blended. Spread over cooled bars

Key Lime cupcakes

Cupcakes
1 box Betty Crocker® SuperMoist® lemon cake mix
1 box (4-serving size) lime-flavored gelatin
3/4 cup water
1/3 cup Key lime juice
1/3 cup vegetable oil
3 eggs
2 or 3 drops green food color, if desired

Glaze
1 cup powdered sugar
2 to 2 1/2 tablespoons Key lime juice

Frosting
1 package (8 oz) cream cheese, softened
1/4 cup butter or margarine, softened
1 teaspoon vanilla
3 1/2 cups powdered sugar
Grated lime peel, if desired

Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each about two-thirds full.

Bake 19 to 24 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack. With toothpick or wooden skewer, pierce tops of cupcakes in several places.

In small bowl, mix 1 cup powdered sugar and enough of the 2 to 2 1/2 tablespoons lime juice until glaze is smooth and thin enough to drizzle. Drizzle and spread glaze over cupcakes. Cool completely, about 30 minutes.

In large bowl, beat cream cheese and butter on medium speed until light and fluffy. On low speed, beat in vanilla and 3 1/2 cups powdered sugar until mixed; beat on medium speed until fluffy. Frost cupcakes, mounding and swirling frosting in center. Garnish with lime peel. Store covered in refrigerator.

Makes 24 cupcakes