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| 1 Packung | Yellow cake mix with pudding |
| 1/3 Tasse | Butter or margerine; softened |
| 1 | egg |
| 1 Tasse | Slivered almonds; toasted |
| 1 Tasse | Butterscotch chips |
| 1 Dose | (14 oz) Eagle Brand milk |
| 2 | eggs |
| 1 Teelöffel | vanilla |
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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.
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