Recipes Made with Cake Mixes
Gold Nugget Butterscotch Bars
Yield: 36 bars
Ingredients
Base
- 1 cup crisp rice cereal, crushed to 1/2 cup
- 1 (18.25 ounce) box yellow cake mix*
- 1/2 cup butter, softened
- 1/2 cup butterscotch chips
- 1 egg
Topping
- 8 ounces cream cheese, softened
- 1/2 cup butterscotch ice cream topping
- 1/2 cup chopped pecans
Instructions
- Heat oven to 350 degrees. Grease a 13 x 9 inch pan.
- In large bowl, combine cake mix, butter and cereal at low speed until crumbly.
- Stir in butterscotch chips. Reserve 1 cup crumb mixture for topping.
- Add egg to remaining mixture; mix well. Press into bottom of prepared pan.
- In same bowl, blend cream cheese and ice cream topping at medium speed until smooth. Spread over base.
- Combine 1 cup reserved mixture and pecans; sprinkle over filling.
- Bake at 350 degrees F for 30 to 35 minutes or until light golden brown.
- 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* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes.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.