Gold Nugget Butterscotch Bars


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The crispy crust is what makes these bars so delicious.

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Serving Size / Yield

36 bars


  • 1 C. crisp rice cereal, crushed finely
  • 1 (18 1/4 oz.) box yellow cake mix
  • 1/2 C. butter, softened
  • 1/2 C. butterscotch chips
  • 1 egg
  • 8 oz. cream cheese, softened
  • 1/2 C. butterscotch ice cream topping
  • 1/2 C. chopped pecans

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Heat oven to 350 degrees. Grease 1 13x9-inch pan.

Crust: In large bowl, combine cereal, cake mix, and butter at low speed until crumbly. Stir in butterscotch chips. Reserve 1 C. crumb mixture for topping. Add egg to remaining mixture; mix well. Press mix in bottom of prepared pan.

Topping: In same bowl, blend cream cheese and butterscotch ice cream topping at medium speed until smooth. Spread over base. Combine 1 C. reserved mixture and pecans; sprinkle over filling. Bake at 350 degrees for 30-35 minutes or until light golden brown. Cool completely. Cut into bars.

Yield: 36 bars

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