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