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Butter Rum Bars Recipe
|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|
Calories 101 Calories from Fat 29
% Daily Value*
Total Fat 3 g4.8%
Saturated Fat 0.82 g4.1%
Trans Fat 0 g
Cholesterol 18.3 mg
Sodium 77 mg3.2%
Total Carbohydrates 17 g5.6%
Dietary Fiber 0.38 g1.5%
Sugars 6 g
Protein 1 g3%
Vitamin A 1% Vitamin C 0%
Calcium 1.7% Iron 2.1%
*Based on a 2000 Calorie diet
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.