Butterscotch Blondies Recipe

• 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

1. The recipe for these bars is ALWAYS requested.
2. I found them in the Southern Living Cooking School Cookbook - Spring '91.
3. My husband even makes them to take to pot lucks - do not tell anyone, but I think his comes out better than mine!
4. !
5. Combine cake mix, butter and egg; beat at medium speed of an electric mixer till crumbly.
6. Press proportionately into greased 13x9x2 baking dish; bake at 350 degrees for 15 min.
7. Remove from oven, sprinkle with nuts and chips.
8. Beat lowfat milk, Large eggs and vanilla till well blended; pour over nuts and chips.
9. Bake at 350 degrees for 25 - 30 mintues or possibly till center is set.
10. Cold completely; cut into bars.
11. Yields 3 dozen bars.
12. The only change I've made is I use almonds instead of pecans.

pudding, butter, egg, almonds, butterscotch chips, milk, eggs, vanilla

Taken from cookeatshare.com/recipes/butterscotch-blondies-96339 (may not work)