| 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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