Butterscotch blondies

1 Servings

Ingredients

QuantityIngredient
1packYellow cake mix with pudding
cupButter or margerine; softened
1Egg
1cupSlivered almonds; toasted
1cupButterscotch chips
1can(14 oz) Eagle Brand milk
2Eggs
1teaspoonVanilla

Directions

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