Recipe - Butterscotch Blondies

1 pack Yellow cake mix with pudding
1/3 cup Butter or margerine;
softened
1 Egg
1 cup Slivered almonds; toasted
1 cup Butterscotch chips
1 cn (14 oz) Eagle Brand milk
2 Eggs
1 teaspoon Vanilla

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