| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Desserts, Cookies, Mixes, Nuts, Dairy | 1 | Servings | |
INGREDIENTS
| 1 | pk | Pillsbury Plus Yellow Cake Mix (reserve 2/3 cup for filling) |
| 1/4 | c | Firmly packed brown sugar |
| 2 | tb | Margarine or butter, softened |
| 1 | Egg | |
| 1/4 | c | Chopped nuts |
| 2 | Eggs | |
| 2/3 | c | Reserved cake mix |
| 1/4 | c | Firmly packed brown sugar |
| 1/2 | c | Corn syrup |
| 3 | tb | Margarine; or butter, softened |
| 1/2 | ts | Maple extract |
| 1/2 | c | Chopped nuts |
INSTRUCTIONS
CRUST FILLING Heat oven to 350F. Grease a 13x9-inch baking pan. In a large bowl, combine cake mix, 1/4 cup brown sugar, 2 tablespoons margarine and egg. Mix at low speed until crumbly; stir in 1/4 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 2/3 cup reserved cake mix, 1/4 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 1/2 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@AOL.COM on Jan 3, 1999
A Message from our Provider:
“Just when you thought it was safe to ignore God . . .”