INGREDIENTS
1
box yellow cake mix (I used Duncan Hines but you can use this scratch recipe)
1/2 cup
creamy peanut butter, softened
1 14 ounce can
sweetened condensed milk
6
ounces caramel sundae topping (I just eyeball it and use half of one 12-ounce jar)
1 8 ounce container
whipped topping, thawed (I used fat-free)
1/2 cup
peanut butter chips
about 3/4 cup mini peanut butter cups, halved