These bars are easy to make, and easy to impress! I believe it was originally from a Pillsbury recipe, but it's been so long, that I've lost the source.
Chocolate Butterscotch Bars
1 pkg Yellow Cake Mix
1 pkg (3.4oz) Instant butterscotch pudding mix
1/2 cup oil
2 eggs
1 cup (6oz) semi-sweet chocolate chips
1 cup flake coconut
1 cup chopped nuts (reserve 1/2 cup for Glaze)
Glaze:
1 cup (6oz) butterscotch chips
3 TB milk
2 TB butter or margarine
Reserved nuts from dough
Heat oven to 350**. Lightly grease 13x9" baking pan.
In a large mixing bowl, combine dry cake mix, dry pudding mix, oil, and eggs. By hand, stir until well blended.
Stir in chocolate chips, coconut, and 1/2 cup nuts.
Press mixture in prepared pan.
Bake at 350 for 25-30 min until golden brown.
**Higher altitude (Utah): bake at 375 for 20-30 minutes.
Let cool in pan.
In a small saucepan, combine glaze ingredients; melt over low heat, stirring until smooth.
Drizzle over warm bars. Sprinkle with reserved nuts.
Makes 36 bars...or so...
1 pkg Yellow Cake Mix
1 pkg (3.4oz) Instant butterscotch pudding mix
1/2 cup oil
2 eggs
1 cup (6oz) semi-sweet chocolate chips
1 cup flake coconut
1 cup chopped nuts (reserve 1/2 cup for Glaze)
Glaze:
1 cup (6oz) butterscotch chips
3 TB milk
2 TB butter or margarine
Reserved nuts from dough
Heat oven to 350**. Lightly grease 13x9" baking pan.
In a large mixing bowl, combine dry cake mix, dry pudding mix, oil, and eggs. By hand, stir until well blended.
Stir in chocolate chips, coconut, and 1/2 cup nuts.
Press mixture in prepared pan.
Bake at 350 for 25-30 min until golden brown.
**Higher altitude (Utah): bake at 375 for 20-30 minutes.
Let cool in pan.
In a small saucepan, combine glaze ingredients; melt over low heat, stirring until smooth.
Drizzle over warm bars. Sprinkle with reserved nuts.
Makes 36 bars...or so...
