This week's recipe comes from one of Lafayette's greatest self-proclaimed bachelor chefs Matt Oates, who works in public relations at Greater Lafayette Health Services. Matt has ingratiated himself to co-workers and friends alike through his culinary skills. His Christmas fudge was a big hit last December (too bad I can't say the same about his fruitcake!).

Matt is also famous for postThanksgiving feasts with college buddies and for weekly dinners at his church-sponsored student residence hall at Purdue University.

One of his favorite recipes actually, most of his recipes comes from his mom. I can attest that Chewy Butterscotch Bars are to die for! Matt prepared this scrumptious treat for a North Central Advertising Federation committee workday last weekend.

Starting with a basic yellow cake mix and a box of cook and serve butterscotch pudding, this delectable dessert is great warm or room temperature. Chock full of butterscotch chips and pecans, this one-pan wonder is sure to become a recipe standard in your collection. Matt says you can mix up the recipe by changing the flavors of the cake mix, pudding and chips. Try combinations such as: white cake, lemon pudding and white chocolate chips; butter pecan cake, vanilla pudding and peanut butter chips or go for the gusto with devil's food cake, chocolate pudding and chocolate chips!

Look for more recipes from Matt in the future.

Hint: Bake a pan of these goodies and send to your favorite college student. It will give a carb boost to all-night study sessions for those final exams.

Happy eating!

Matt Oates'

Chewy Butterscotch Bars 1 box of cook/serve butterscotch

pudding 1 box of basic yellow cake mix 1 11 oz. bag of butterscotch chips 11 oz. bag of pecan pieces

Preheat oven to 350 degrees. Cook butterscotch pudding per directions on box. When done, mix with basic yellow cake mix powder only. Mix in bag of butterscotch chips. When mixed thoroughly, pour mix in buttered 9x12 cake pan. You can either mix in nuts before or after pouring into the pan. Bake in oven at 350 for 30 to 35 minutes (depends on type of oven...use the toothpick trick to make sure cake is done). When done, sprinkle extra butterscotch chips on top of cake. Let cake cool and then serve.