Butterscotch Blondies

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  • Total: 50 min
  • Prep: 10 min
  • Cook: 40 min
  • Yield: 2-3 dozen
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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


  1. HEAT oven to 350 degrees F. Spray a 13 x 9-inch baking pan with no-stick cooking spray.
  2. 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.
  3. BAKE 15 minutes. Remove from oven; sprinkle with pecans and butterscotch chips.
  4. BEAT sweetened condensed milk, remaining 2 eggs and vanilla in small bowl. Pour evenly over chips.
  5. BAKE an additional 25 to 30 minutes or until center is set. Cool thoroughly. Cut into bars.
  6. *To toast pecans: Place pecans in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly brown.