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Butter Rum Bars

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Ingredients
  Butter recipe cake mix 10 Ounce (Pillsbury Plus)
  Rolled oats 1⁄3 Cup (5.33 tbs)
  Nutmeg 1⁄2 Teaspoon
  Egg 1
  Chopped nuts 1⁄2 Cup (8 tbs)
  Firmly packed brown sugar 1⁄3 Cup (5.33 tbs)
  Flour 1 Tablespoon
  Butterscotch topping 12 Ounce (1 Cup, Kraft, Artificially Flavored)
  Margarine/Butter 2 Tablespoon, softened (Parkay)
  Rum extract 1 Teaspoon
  Eggs 2
Directions

Heat oven to 375°F.
Grease 13x9-inch pan.
In large bowl, combine cake mix, oats, nutmeg and margarine at low speed until crumbly.
Reserve 1 cup crumbs for topping.
To remaining crumbs, blend in egg until well mixed.
Press in bottom of prepared pan.
Bake at 375°F. for 10 minutes.
In small bowl, combine all filling ingredients; beat 1 minute at medium speed until well mixed.
Pour over crust.
Sprinkle with reserved crumbs; sprinkle with nuts.
Return to oven and bake 15 to 25 minutes or until golden brown (center will be slightly soft).
Cool completely-cut into bars.
36 bars.
HIGH ALTITUDE-Above 3500 Feet: No change.

Recipe Summary

Cuisine: 
American
Course: 
Snack
Method: 
Baked
Servings: 
36

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