Butterscotch Pan Cookies

1 (18.25 ounce) box French vanilla cake mix
2 large eggs
3/4 cup firmly packed brown sugar
1 cup (2 sticks) butter or margarine, melted
1 teaspoon vanilla extract
1 (12 ounce) bag butterscotch chips
1 1/2 cups chopped pecans

Heat oven to 375 degrees . Grease a 15 1/2 x 10 1/2-inch jellyroll pan.

Combine cake mix, eggs, melted butter, brown sugar and vanilla extract in a large bowl. Beat at low speed with electric mixer until smooth and creamy. Stir in butterscotch chips and pecans. Spread in pan.

Bake for 20 to 25 minutes or until golden brown. Cool completely. Cut into bars.

Makes 48 bars.