These triple digit temperatures and incessant drought have me longing for Fall. Tuck this little recipe away for later.
~Sending cool breezes and blessings your way!
3/4 C butter, softened
3/4 C packed brown sugar
2 tsp. vanilla extract
1 pkg. (18 1/4 oz.) butter pecan cake mix
2 1/2 C quick-cooking oats
1 (14 oz.) can sweetened condensed milk
2 C milk chocolate chips
1 C butterscotch chips
1 Tbsp. butter
1 tsp. vanilla extract
1 1/2 C chopped pecans
Cream butter and brown sugar until light and fluffy in a large bowl. Add eggs, on at a time, beating well after each addition. Beat in vanilla. Add cake mix just until blended. Stir in oats. Press 3 cups onto the bottom of a greased 13" x 9" baking pan.
Combine milk and chips in a large microwave-safe bowl. Microwave, uncovered, on high for 2 minutes;stir. Cook 1 to 2 1/2 minutes longer or until chips are melted, stirring every 30 seconds. Stir in butter until melted, add vanilla. Stir in pecans. Spread over crust.
Crumble remaining oat mixture; sprinkle over top. Bake at 350 degrees for 20-25 minutes or until topping is golden brown. Cool on a wire rack. Cut into bars. Store in an airtight container.
Makes 24 servings