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BUTTERSCOTCH GOLD NUGGET BARS 
1 pkg. Pillsbury Plus yellow cake mix (dry)
1/2 c. butter, softened
1 c. crushed crisp rice cereal crushed to 1/2 c.
1/2 c. butterscotch chips
1 egg

TOPPING:

8 oz. pkg. cream cheese, softened
1/2 c. butterscotch ice cream topping
1/2 c. chopped pecans

Preheat oven to 350 degrees. 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 into bottom of greased 9x13 pan.

In small bowl blend cream cheese and ice cream topping at medium speed until smooth. Spread over pressed mixture. Add 1 cup nuts to 1 cup dry mixture that was reserved. Sprinkle over filling. Bake 30-35 minutes until light golden brown. Cool completely; cut into bars and enjoy.

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