Butter Rum Bars Recipe
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) | |
| Margarine/Butter | 2 Tablespoon, softened (Parkay) | |
| Rum extract | 1 Teaspoon | |
| Eggs | 2 |
Nutrition Facts
Serving size
Calories 107 Calories from Fat 34
% Daily Value*
Total Fat 4 g5.9%
Saturated Fat 0.94 g4.7%
Trans Fat 0.1 g
Cholesterol 18.3 mg6.1%
Sodium 87.7 mg3.7%
Total Carbohydrates 17 g5.6%
Dietary Fiber 0.38 g1.5%
Sugars 5.9 g
Protein 1 g3%
Vitamin A 1.6% Vitamin C 0.01%
Calcium 1.7% Iron 2.1%
*Based on a 2000 Calorie diet
Directions
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.
Chef
