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Golden Nugget Butterscotch Bar (dairy)

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. Grease a 13 x 9-inch pan and set is aside. In the bowl of an electric mixer combine the cake mix, butter and cereal at beat, at a low speed until crumbly. By hand, stir in the butterscotch chips. Reserve 1 cup crumb mixture for topping. Add egg to remaining mixture and mix well. Press the mixture in bottom of the prepared pan. In same bowl, blend cream cheese and ice cream topping at medium speed until smooth. Spread the mixture over the cookie base. In a bowl combine the 1 cup reserved mixture and the pecans. Sprinkle the mixture of the over filling. Bake for 30 to 35 minutes or until light golden brown. Cool completely. Cut into bars.