Butterscotch Blondies
- Yield: 2-3 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 186
- Total Fat
- 10
- Saturated Fat
- 4
- Carbohydrates
- 21
- Dietary Fiber
- 0
- Sugar
- 11
- Protein
- 3
- Cholesterol
- 38
- Sodium
- 88
- Total: 50 min
- Prep: 10 min
- Cook: 40 min
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
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.