1 package yellow cake mix
1 cup crunchy peanut butter
1/2 cup water
2 cups almond brickle chips or toffee chips with chocolate
2 cups semisweet chocolate chips
Heat oven to 350º. Grease and flour jelly roll pan, 15 1/2 x 10 1/2 inches. Mix cake mix (dry), peanut butter, water and eggs in large bowl with spoon. Stir in almond brickle chips. Spread evenly in pan. Bake 20 – 25 minutes or until golden brown. Immediately sprinkle chocolate chips over hot bars. Let stand about 5 minutes or until chips are melted; spread evenly. Cool completely.