Butter Rum Bars
|Butter recipe cake mix||10 Ounce (Pillsbury Plus)|
|Rolled oats||1⁄3 Cup (5.33 tbs)|
|Chopped nuts||1⁄2 Cup (8 tbs)|
|Firmly packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Butterscotch topping||12 Ounce (1 Cup, Kraft, Artificially Flavored)|
|Margarine/Butter||2 Tablespoon, softened (Parkay)|
|Rum extract||1 Teaspoon|
Heat oven to 375Â°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 375Â°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.
HIGH ALTITUDE-Above 3500 Feet: No change.