Butterscotch Cheesecake Bars
1 package (12 oz.) butterscotch chips
1/3 cup butter or margarine
2 cups graham cracker crumbs
1 cup chopped nuts
1 pkg. (8 oz.) cream cheese, softened
1 can (14 oz.) Eagle Brand milk
1 teaspoon vanilla
Melt chips and butter, stir in crumbs and nuts. Press half of crumb mixture in greased 9 x 13-in. pan.
Beat cream cheese 'til fluffy. Beat in Eagle Brand milk, vanilla and egg. Pour over crust. Top with remaining crumb mixture.
Bake 25 - 30 minutes at 350ºF. (325ºF. for glass pan) Cool to room temp. Chill in refrigerator before cutting. Refrigerate leftovers.