The Open Line

The Open Line

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Recipes from November 24

THE OPEN LINE ~ Saturday, November 24, 2018

8 oz cool whip
8 oz cream cheese
1-1/2 cups powdered sugar

1/2 package 2-layer-size yellow cake mix
1/4 cup packed brown sugar
1/4 cup butter, melted
1 egg
1/2 cup butterscotch chips

Apple Topping
1 apple
3 tablespoons butter
2 tablespoons brown sugar
1/4 teaspoon cinnamon
Butterscotch Sauce
1/2 cup butterscotch chips
2 tablespoons milk


1. Preheat oven to 350 degrees F. Grease a 15x10x1-inch baking pan; set aside.

2. In a large bowl, combine cake mix, brown sugar, melted butter, and egg. Beat with an electric mixer on medium speed for 1 minute or until combined, scraping bowl occasionally. Stir in the butterscotch chips.

3. Pat dough into prepared pan. Bake in the preheated oven for 15 to 20 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.

4. Core and thinly slice the apple, then saute the slices in the butter, brown sugar, and cinnamon until they are nice and soft.

5. Create a simple butterscotch sauce by microwaving butterscotch chips and milk for 45-55 seconds. Whisk the mixture together until it is smooth and easily poured.

6. Cut into bars. Spoon apple slices onto each one and drizzle sauce across it. Makes 16 bars.

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