Butterscotch Blondies

By mitzzy

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

Preparation

Step 1

HEAT oven to 350°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.