Yield: 1 Servings
Measure | Ingredient |
---|---|
1 pack | Pillsbury Plus Yellow Cake Mix (reserve 2/3 cup for filling) |
¼ cup | Firmly packed brown sugar |
2 tablespoons | Margarine or butter, softened |
1 \N | Egg |
¼ cup | Chopped nuts |
2 \N | Eggs |
⅔ cup | Reserved cake mix |
¼ cup | Firmly packed brown sugar |
½ cup | Corn syrup |
3 tablespoons | Margarine; or butter, softened |
½ teaspoon | Maple extract |
½ cup | Chopped nuts |
CRUST
FILLING
Heat oven to 350F. Grease a 13x9-inch baking pan. In a large bowl, combine cake mix, ¼ cup brown sugar, 2 tablespoons margarine and egg. Mix at low speed until crumbly; stir in ¼ cup nuts. Press into the bottom of greased pan, and bake at 350F for 8 to 10 minutes or until lightly browned.
In a small bowl, beat 2 eggs until foamy. Add ⅔ cup reserved cake mix, ¼ cup brown sugar, corn syrup, 3 tablespoons margarine and maple extract.
Beat 1 minute at low speed until well-mixed. Pour over crust and sprinkle with ½ cup chopped nuts. Return to oven and bake 15 to 25 minutes or until golden brown (center will be soft). Cool completely; cut into bars.
Makes about 36 bars. (No changes required for high altitudes.) Source: Pillsbury 30th Bake-Off Cookbook (1982); recipe by Ellen Rose, Snohomish, WA
Posted to MM-Recipes Digest V4 #2 by Beynong@... on Jan 3, 1999