Butterscotch Bars
Ingredients:
| ¾ | cup butterscotch topping |
| 15- | ounces butter pecan cake mix |
| ⅓ | cup butter, softened |
| 1 | egg |
| ¼ | teaspoon coarse salt, optional |
Preheat the oven to 350° F. In a small bowl, mix butterscotch topping and 1 tablespoon of the dry cake mix.
Stir cake mix, butter, and egg with a fork until crumbly. Set aside 1 cup of the crumb mixture. Press remaining crumb mixture into the bottom and ½‑inch up the sides of 9‑inch square pan. Bake 12 minutes.
Pour butterscotch topping over crust to within ¾‑inch of the edge. Sprinkle with reserved 1 cup of crumb mixture. Bake 22 to 36 minutes or until light golden brown. Cool 10 minutes. Loosen edges of crust with knife. Cool completely, about 50 minutes. Sprinkle with coarse salt (if desired). Cut into squares.