Tuesday, March 20, 2012

Yummy Butterscotch Bars

So I made these amazing Yummy Butterscotch Bars for the kids to take to school. I don't know that I've ever really liked butterscotch, but the combination of that with the caramel and macadamia nuts is truly incredible. I've gotten in the habit of running off a few copies of this recipe whenever I take it to a party because everyone asks me for it. You can actually use different cake mixes, cookie mixes and toppings but I still love the butterscotch version the best. You'll see I line my cake pan with foil, it seems to be the best way of cutting them out easier. I also use a plastic knife to cut them into squares. Hope you love them too!

Yummy Butterscotch Bars 

(click on the title to download the recipe)

- 1 box Betty Crocker Supermoist yellow cake
- ½ cup veg. oil
- ¼ cup water
- 2 eggs
- ½ cup butterscotch caramel topping (for ice cream)
- 1 package Pillsbury Ready to Bake Big Deluxe refrigerated
 white chunk macadamia nut cookies

1. Heat oven to 350
2. Beat cake mix, oil, water and eggs with mixer on low until smooth
 and spread into ungreased 13x9 in. pan
3. Bake 18-22 min. until golden brown
4. Remove this from oven and drizzle ½ c butterscotch caramel topping 
 on top (might need to microwave topping a little first)
5. Crumble unbaked cookie dough on top
6. Bake 18-23 minutes longer until golden brown.
7. Cool completely

Cut into small squares


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