Recipe: Butterscotch Pan Cookies (using cake mix, butterscotch chips and pecans)

BUTTERSCOTCH PAN COOKIES

1 package Duncan Hines Moist Deluxe French Vanilla Cake Mix
2 eggs
1 cup butter or margarine, melted
3/4 cup firmly packed light brown sugar
1 teaspoon vanilla extract
1 (12 oz) package butterscotch flavored chips*
1 1/2 cups pecans, chopped

Preheat oven to 375 degrees F. Grease 15 1/2 x 10 1/2 x 1-inch jelly-roll pan.

Combine dry cake mix, eggs, melted butter, brown sugar and vanilla extract in large bowl. Beat at low speed with electric mixer until smooth and creamy. Stir in butterscotch chips and pecans. Spread in pan.

Bake at 375 degrees F for 20 to 25 minutes or until golden brown. Cool completely. Cut into bars.

*You can substitute chocolate or peanut butter flavored chips for the butterscotch flavored chips.

Makes 48 bars
Source: Recipe booklet: A Taste of Italy, Best Recipes Vol 2 #38, April 2001