Chocolate Peanut Butter Pudding Cake
2 packages (7 oz. each) apple and cinnamon muffin mix
2-1/4 cups water, divided
1 cup chunky applesauce
1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
1 cup REESE'S Peanut Butter Chips
1-1/3 cups packed light brown sugar
2 tablespoons lemon juice
1 tablespoon butter or margarine
Whipped topping (optional)
Heat oven to 350°F.
With fork, stir together dry muffin mix and 1 cup water until well blended in 13x9x2-inch baking pan.
Stir in applesauce, chocolate chips and peanut butter chips.
Stir together brown sugar, remaining 1-1/4 cups water, lemon juice and butter in medium saucepan.
Cook over medium heat, stirring constantly, until mixture boils; pour carefully over chip mixture in pan.
DO NOT STIR.
Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean.
Cool slightly; serve warm with whipped topping, if desired.