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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
- 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!!
- 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.
- Beat lowfat milk, Large eggs and vanilla till well blended; pour over nuts and chips.
- Bake at 350 degrees for 25 - 30 mintues or possibly till center is set. Cold completely; cut into bars.
- Yields 3 dozen bars.
- The only change I've made is I use almonds instead of pecans.
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