1 box butter pecan cake mix
1/2 c. butter, softened
1 egg
2 c. miniature marshmallows
1 pkg. (12 oz.) butterscotch flavored chips
1 can ready-to-spread chocolate frosting
2 c. crisp rice cereal
1/2 c. chopped nuts (if desired)

Heat oven to 350 degrees. Beat cake mix (dry), butter and egg in large bowl on low speed until blended. Press on bottom of ungreased rectangular pan, 13x9x2 inch. Bake 15 to 20 minutes or until golden; cool.

Heat marshmallows, chips and frosting in 3 quart saucepan over low heat, stirring constantly, until melted. Stir in cereal; spread over baked layer. Sprinkle with nuts; press lightly. Refrigerate 1 hour. Makes 48 squares.