Yield: 1 Servings
|1 pack||Yellow cake mix with pudding|
|⅓ cup||Butter or margerine; softened|
|1 cup||Slivered almonds; toasted|
|1 cup||Butterscotch chips|
|1 can||(14 oz) Eagle Brand milk|
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