| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | pk | Yellow cake mix with pudding |
| 1/3 | c | Butter or margerine; softened |
| 1 | Egg | |
| 1 | c | Slivered almonds; toasted |
| 1 | c | Butterscotch chips |
| 1 | cn | (14 oz) Eagle Brand milk |
| 2 | Eggs | |
| 1 | ts | Vanilla |
INSTRUCTIONS
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@avana.net> on Oct 26, 1997
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