Butterscotch Gold Nugget Bars

Butterscotch Gold Nugget BarsA cream cheese favorite for any occasion.

Butterscotch Gold Nugget Bars Recipe

Butterscotch Gold Nuggets Bars

1 pkg. Pillsbury Plus Yellow Cake Mix

½ cup margarine, softened

1 cup crisp rice cereal, crushed to ½ cup

½ cup butterscotch chips

1 egg

Topping:   8 oz. pkg. cream cheese, softened

½ cup butterscotch ice cream topping

½ cup chopped pecans

Preheat oven to 350 F.  Grease 13×9 inch pan.  In large bowl, combine cake mix, margarine 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 small bowl, blend cream cheese and ice cream topping at medium speed until smooth.  Spread over base.  Combine 1 cup reserve mixture and pecans; sprinkle over filling.  Bake at 350 F. for 30 to 35 minutes or until light golden brown.  Cool completely.  Cut into bars.        36 bars


(Recipe for Butterscotch Gold Nugget Bars was in Pillsbury Classic Cookbook.)


Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.