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.