Gold Nugget Butterscotch Bars

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

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 in 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. Cool completely. Cut into bars.

Makes 36 bars.


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