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Butterscotch Cheesecake Bars

1 (12oz) butterscotch chips (aisle 7)
1 (8oz) cream cheese, softened (Dairy Cooler)
1/3 c. margarine or butter (Dairy Cooler)
1 (14oz) sweetened condensed milk (aisle 12)
2 c. graham cracker crumbs (aisle 10)
1 tsp. pure vanilla extract (aisle 6)
1 c. pecans, roasted & salted, chopped (aisle 3)
1 egg (Dairy Cooler)

In a small saucepan melt margarine and chips. Stir together melted mixture with crumbs and nuts. Press ½ of the crumb mixture in the bottom of a greased 13 x 9 inch baking pan. In a mixing bowl, beat cream cheese until fluffy. Beat in milk, vanilla and egg. Be sure to scrape the mixing bowl in between beating ingredients together well. Mix well. Pour cream cheese mixture on top of crumbs. Top with remaining crumbs. Bake at 350 for 28-30 minutes. Chill before cutting. Refrigerate leftovers.