Butterscotch Cheesecake Bars

1 (12-oz.) pkg. butterscotch chips

1/3 C. butter or margarine

2 C. graham cracker crumbs

1 C. chopped nuts

1 (8-oz.) pkg. cream cheese, softened

1 (14-oz.) can Eagle Brand milk

1 t. vanilla

1 egg

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.