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Gold Nugget Butterscotch Bars
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
8 ounces cream cheese, softened
1/2 cup butterscotch ice cream topping
1/2 cup chopped pecans
Heat oven to 350 degrees. Grease 1 13 x 9-inch pan.
In large bowl, combine cake mix, butter and cereal at low speed until crumbly.
Stir in butterscotch chips. Reserve 1 cup crumb mixture for topping.
Add egg to remaining mixture; mix well. Press into bottom of prepared pan.
In same bowl, blend cream cheese and ice cream topping at medium speed until smooth. Spread over base.
Combine 1 cup reserved mixture and pecans; sprinkle over filling.
Bake at 350 degrees F for 30 to 35 minutes or until light golden brown.
Cut into bars.
Yield: 36 bars
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