Gold Nugget Butterscotch Bars

Yield: 36 bars

Ingredients

Base

• 1 cup crisp rice cereal, crushed to 1/2 cup
• 1 (18.25 ounce) box yellow cake mix*
• 1/2 cup butter, softened
• 1/2 cup butterscotch chips
• 1 egg

Topping

• 8 ounces cream cheese, softened
• 1/2 cup butterscotch ice cream topping
• 1/2 cup chopped pecans

Instructions

1. Heat oven to 350 degrees. Grease a 13 x 9 inch pan.
2. In large bowl, combine cake mix, butter and cereal at low speed until crumbly.
3. Stir in butterscotch chips. Reserve 1 cup crumb mixture for topping.
4. Add egg to remaining mixture; mix well. Press into bottom of prepared pan.
5. In same bowl, blend cream cheese and ice cream topping at medium speed until smooth. Spread over base.
6. Combine 1 cup reserved mixture and pecans; sprinkle over filling.
7. Bake at 350 degrees F for 30 to 35 minutes or until light golden brown.
8. Cool completely.
9. Cut into bars.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.