Instructions
1. Preheat oven to 350.

2. Combine melted butter and dry cake mix (let butter cool a couple of minutes before adding to dry mix. Mixture should be crumbly. If butter is too hot, the result will be a sticky mass rather than a crumbly mixture).

3. Reserve 1 1/2 cups cake mixture for topping.

4. Pat remaining crumb mixture into an ungreased 13x9x2 pan.

5. Combine peanut butter and marshmallow creme and spread evenly over crumb mixture in pan.

6. Crumble remaining cake mixture over the goo layer.

7. Bake for 20 minutes at 350.

8. Let cool, cut into 1 1/4 inch bars. Serve.





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Yields: 36 Servings
    

notes:  Best Recipes from the Back of Bottles, Cans, and Jars, page 547

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