These Butterscotch Chip Bars remind me a lot of Lazy Cake Cookie Bars which are one of the most popular recipes here at I Sing In The Kitchen. Both recipes start with a cake mix and use eggs, butter and chocolate chips. The addition of sweetened condensed milk in today’s bars adds richness and makes them much more moist.

The original recipe called for 2 cups of butterscotch chips, but I love chocolate chips so much more so decreased the butterscotch chips and added a bunch of semisweet chips.

Butterscotch Chip Bars

Ingredients:

1 package (18.5 ounces) yellow cake mix
4 tablespoons melted butter
2 eggs
1 can (14 ounces) sweetened condensed milk
1/2 cup butterscotch chips
1 1/2 cups semisweet chocolate chips

Directions:

1. Preheat oven to 350℉.

2. Mix together cake mix, butter and 1 egg in a large bowl. The dough will be crumbly. Press into the bottom of an ungreased 13 x 9-inch metal baking pan. Set aside.

3. Place the condensed milk and the remaining egg in the same mixing bowl. Beat with an electric mixer on low speed until just combined, about 1 minute. Stir in the chips. Pour mixture over the crust so that it reaches the sides of the pan.

4. Bake for 35 to 40 minutes until golden brown at edges and the center is set. Transfer to a wire rack to cool for 25 minutes before cutting into bars.

Makes about 30 bars

Recipe slightly adapted from The Cake Mix Doctor Returns by Anne Byrn

Here’s a song that is short and sweet.

“Winter’s coming darling
we’ll be hugging all the time

and here’s the thing
you mean everything to me now”

Check out The Wiggly Tendrils on Facebook and his Website. You can buy the music on Bandcamp.

Cheers!