Butterscotch Pan Cookies

Yield: 48 bars

Ingredients

• 1 (18.25 ounce) box French vanilla cake mix*
• 2 large eggs
• 3/4 cup firmly packed brown sugar
• 1 cup (2 sticks) butter, melted
• 1 teaspoon vanilla extract
• 1 (12 ounce) bag butterscotch chips
• 1 1/2 cups chopped pecans

Instructions

1. Heat oven to 375 degrees F. Grease a 15 1/2 x 10 1/2 inch jellyroll pan.
2. Combine cake mix, eggs, melted butter, brown sugar and vanilla extract in a large bowl. Beat at low speed with electric mixer until smooth and creamy. Stir in butterscotch chips and pecans. Spread in pan.
3. Bake for 20 to 25 minutes or until golden brown.
4. Cool completely. Cut into bars.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.