Print Recipe

Gold Nugget Butterscotch Bars

RG

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 1 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.

Yield: 36 bars


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