Butterscotch blondies

Yield: 1 Servings

Measure Ingredient
1 pack Yellow cake mix with pudding
⅓ cup Butter or margerine; softened
1 Egg
1 cup Slivered almonds; toasted
1 cup Butterscotch chips
1 can (14 oz) Eagle Brand milk
2 Eggs
1 teaspoon Vanilla

The recipe for these bars is ALWAYS requested. I found them in the Southern Living Cooking School Cookbook - Spring '91. My husband even makes them to take to pot lucks - don't tell anyone, but I think his comes out better than mine!!

Combine cake mix, butter and egg; beat at medium speed of an electric mixer until crumbly. Press evenly into greased 13x9x2 baking dish; bake at 350 degrees for 15 minutes. Remove from oven, sprinkle with nuts and chips.

Beat milk, eggs and vanilla until well blended; pour over nuts and chips.

Bake at 350 degrees for 25 - 30 mintues or until center is set. Cool completely; cut into bars. Yields 3 dozen bars.

The only change I've made is I use almonds instead of pecans.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Tadd & Debbie Huff <tndhuff@...> on Oct 26, 1997

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