Monday, October 12, 2009

Cinnamon Butterscotch Bars

1 box white cake mix, dry
1 cup sour cream
1 (4-serving size) box instant butterscotch pudding and pie filling
4 eggs
½ cup oil
½ cup water
1 teaspoon cinnamon

Streusel Mixture:
½ cup cold butter
1 ½ tablespoons cinnamon
2 ½ cups dark brown sugar (light will work)
1 ¼ cup walnuts, finely chopped
1 cup butterscotch chips

Heat oven to 350˚ F. Grease a 9*13 inch cake pan; set aside. In a large bowl, combine the bar ingredients. Beat with an electric mixer on medium speed for 2 minutes; set aside. In a small bowl, combine the streusel ingredients with a fork until they resemble coarse crumbs. Pour enough bar batter into the pan to barely coat the bottom. Top with 1/3 of the streusel mixture. Continue to alternate layers until the bar batter and streusel mixture are gone. Bake 40-50 minutes or until an inserted toothpick comes out clean. If the top browns too quickly place a sheet of aluminum foil over the top of the cake while baking. Refrigerate 2-4 hours. Cut into 16 bars and serve cold. *These can be served warm…I prefer them cold as it gives them more of a chewy texture.

Yield: 16 bars

*These did not come out like I had intended. However, after consuming a large portion of the pan I decided they must be alright.  Enjoy!  As I am typing this recipe in I am considering making another batch.  These would also be great served with a dollop of whip cream or a scoop of ice cream…but what wouldn’t be good served with extra sugar?!

1 comment:

Amber said...

Yummmm! These sound delish!