| 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
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