117.5 ozpackage dry pumpkin spice cookie mix i.e. Betty Crocker
1largeegg
1cupchopped pecanstoasted
1cupbutterscotch chips
Filling:
114 ozcan sweetened condensed milk
2largeeggs
1tsppure vanilla extract
Topping:
1/2cupreserved crust mixture
1/3cuppecan pieces
2Tbsplight brown sugar
Instructions
Preheat the oven to 350°F degrees and spritz a 13x9 inch baking pan with cooking spray.
In large mixing bowl cut cold butter into the dry cookie mix using a pastry blender or a mixer on low speed until it coarse crumbs. Set aside 1/2 cup for the topping.
To the remaining crust mixture, add one large egg and beat until combined. Press firmly and evenly onto bottom of pan. Bake at 350°F for 15 minutes.
Arrange 1 cup pecan pieces in a single layer on a baking sheet. Toast in the oven for 6-8 minutes, while crust bakes, then set aside to cool.
Meanwhile, In the same mixing bowl whip together sweetened condensed milk, 2 eggs and vanilla until combined.
Remove pan from oven and sprinkle 1 cup of toasted pecans and 1 cup of butterscotch chips over crust. Pour sweetened condensed milk mixture over the nuts and chips.
Toss together reserved crust, 1/3 cup pecans topping and brown sugar for the topping. Sprinkle evenly over the filling.
Return to oven and bake for an additional 30 minutes or until a toothpick shows moist crumbs. Cool completely on a cooling rack then cut into 24 or 36 bars.
Store in an airtight container at room temperature.