Ingredients
6 tablespoons softened butter, divided 1/2 cup dry roasted peanuts, chopped1 package (2.1 ounces) ready-to-serve fully cooked bacon, finely chopped, divided1 tablespoon light brown sugar1 package (8-1/2 ounces) cornbread/muffin mix1/2 cup buttermilk2 large eggs, room temperature1/4 cup creamy peanut butter2/3 cup peanut butter chipsCaramel ice cream topping, optional
Preparation
Preheat oven to 375°. Grease six 6-oz. ramekins or jumbo muffin cups with 2 tablespoons butter. For topping, in a small bowl combine 2 tablespoons butter, peanuts, 3 tablespoons bacon and brown sugar; set aside.
In a large bowl, beat muffin mix, buttermilk and eggs. Microwave peanut butter and remaining 2 tablespoons butter until melted; stir into batter. Fold in peanut butter chips and remaining 2/3 cup bacon. Pour into prepared ramekins; sprinkle with topping.
Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 5 minutes before removing from ramekins to a wire rack. Serve warm. If desired, drizzle with caramel ice cream topping.
