Eli’s P. T. B. (Pecan Toffee Blondie)

(that’s Pecan pronounced pee-can round here)
Just in time for your holiday get-togethers, we present:


Eli's PTB
1 pkg yellow cake mix
1 stick softened butter
1 egg
(base layer)

then: 1 can eagle brand condensed milk
1 egg
1/2 pack toffee chips
1 cup chopped pecans

(optional topping)
1 jar of butterscotch or caramel topping and vanilla bean icecream

Cut together base layer with pastry blender until all batter appears to be “wrapped” in the softened butter, do not melt the butter. Press this layer into a “greased” (I used a Crisco stick) lasagna pan using your fingers, and allow it to sit out for around 20 minutes.

Then: Mix together remaining ingredients and pour over top just before putting into a preheated 350-degree oven for 40 minutes.

Remove from over and allow to cool, cut into small servings and drizzle butterscotch topping, and finish with a scoop of your favorite vanilla bean ice cream.

Submitted by: EliPeeDeeQueen

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