Butterscotch Blondies

Name: Butterscotch Blondies
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 2-3 dozen
Ingredients: Crisco® Original No-Stick Cooking Spray; 1 (18.25 oz.) package Pillsbury® Yellow Cake; 1/3 cup butter, softened; 3 large eggs; 1 cup chopped pecans, toasted*; 1 cup (6 oz.) butterscotch-flavored chips; 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk; 1 teaspoon vanilla extract

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Total: 50 min

Prep: 10 min
Cook: 40 min

Yield: 2-3 dozen

Total: 50 min

Prep: 10 min
Cook: 40 min

Yield: 2-3 dozen

Ingredients

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Crisco® Original No-Stick Cooking Spray

1 (18.25 oz.) package Pillsbury® Yellow Cake

1/3 cup butter, softened

3 large eggs

1 cup chopped pecans, toasted*

1 cup (6 oz.) butterscotch-flavored chips

1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk

1 teaspoon vanilla extract

Directions

HEAT oven to 350 degrees F. Spray a 13 x 9-inch baking pan with no-stick cooking spray.
COMBINE cake mix, butter and 1 egg in large bowl; beat at medium speed of electric mixer until mixture resembles coarse crumbs. Press evenly into prepared pan.
BAKE 15 minutes. Remove from oven; sprinkle with pecans and butterscotch chips.
BEAT sweetened condensed milk, remaining 2 eggs and vanilla in small bowl. Pour evenly over chips.
BAKE an additional 25 to 30 minutes or until center is set. Cool thoroughly. Cut into bars.
*To toast pecans: Place pecans in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly brown.