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Instructions
Step
1
Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottom only of 13x9-inch pan with cooking spray. Make and bake cake as directed on box for 13x9-inch pan. Immediately poke holes using fork over top of cake, wiping fork tines occasionally with paper towel to reduce stickiness.
Step
2
While cake is still warm, pour and evenly spread 3/4 cup of the chocolate syrup over cake. Cool 15 minutes. Refrigerate 2 hours.
Step
3
When ready to serve, in large bowl, beat peanut butter and whipped topping with spoon until well blended. Spread over cake.
Step
4
Sprinkle candies over frosting. Drizzle with remaining 1/4 cup chocolate syrup. Store loosely covered in refrigerator.
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Try crunchy peanut butter instead of creamy for added crunch.
Be sure to poke the cake at least 50 to 60 times so there is plenty of chocolate syrup in the cake!
Add a drizzle of warmed peanut butter over top of cake for more peanut butter flavor.
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