Gold Nugget Butterscotch Bars
Serving Size / Yield
- 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
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