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  • Butterscotch Blondies

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    Butterscotch Blondies
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 pkt Yellow cake mix with pudding
    • 1/3 c. Butter or possibly margerine, softened
    • 1 x Egg
    • 1 c. Slivered almonds, toasted
    • 1 c. Butterscotch chips
    • 1 can (14 ounce) Eagle Brand lowfat milk
    • 2 x Large eggs
    • 1 tsp Vanilla

    Directions

    1. 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 - do not tell anyone, but I think his comes out better than mine!!
    2. Combine cake mix, butter and egg; beat at medium speed of an electric mixer till crumbly. Press proportionately into greased 13x9x2 baking dish; bake at 350 degrees for 15 min. Remove from oven, sprinkle with nuts and chips.
    3. Beat lowfat milk, Large eggs and vanilla till well blended; pour over nuts and chips.
    4. Bake at 350 degrees for 25 - 30 mintues or possibly till center is set. Cold completely; cut into bars.
    5. Yields 3 dozen bars.
    6. The only change I've made is I use almonds instead of pecans.

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