1 (10 oz.) pkg. butterscotch chips
1/2 c. butter
2 c. graham cracker crumbs
1 (8 oz.) cream cheese
1 (14 oz.) sweetened condensed milk
1 tsp. vanilla
1 egg
1 c. chopped pecans

Melt butterscotch chips and butter. Stir in cracker crumbs, mix well. Reserve 2/3 cup of crumb mixture. Press remainder into bottom of buttered 9 x 13 inch pan. Heat oven to 325 degrees. In large bowl, beat cream cheese until light and fluffy. Beat in condensed milk, vanilla and egg. Fold in nuts. Pour into prepared pan, scatter reserved crumbs evenly over top. Bake for 25 to 30 minutes or until cake tester comes out clean. Cool to room temperature, then chill. Cut into 1 1/2 to 2 inch bars.