Directions

1. 1. Heat oven to 350 degrees F. Grease and flour jelly roll pan, 15 1/2 by 10 1/2 by 1 inch. Mix cake mix, peanut butter, water and eggs in large bowl with spoon. Stir in almond brickle chips. Spread evenly in pan.
2. 2. Bake 20 to 25 minutes or until golden brown. Immediately sprinkle chocolate chips over hot bars.
3. 3. Let stand about 5 minutes or until chips are melted; spread evenly. Cool completely. Cut into 10 rows by 6 rows.
4. 4. Notes: Almond brickle chips can become rancid, so be sure to do a "taste-test" before adding them to your recipe. Store brickle chips in the freezer to prevent them from becoming rancid. There's a handy little tool called an offset spatula or spreader. The "spreader" part has a bend in it, making it very easy to frost bars in pans. This little gem is inexpensive and can be found in large department stores or specialty cookware stores.