Pumpkin Spice Pecan Scotchies

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I love a cookie bar in almost any flavor.  When I see the seasonal cookie mixes show up on the shelf of my grocery store,  I always look for different ways to use them in my recipes. This cookie mix would be tasty on it's own, but, I wanted to combine it with the rich taste of butterscotch to make this seasonal cookie bar treat.


For the bottom crust layer you'll need:
1 17.5 oz. pouch of dry pumpkin spice cookie mix [I used Betty Crocker]
1 stick of cold butter
1 large egg
for the filling:
1 cup of toasted chopped pecans
1 cup of butterscotch chips
1 14 oz. can of sweetened condensed milk
2 large eggs
1 teaspoon of pure vanilla
for the topping:
1/2 cup of reserved crust mixture
1/3 cup of toasted pecan pieces
2 Tbs. light brown sugar

Preheat the oven to 350 degrees and spritz a 9x13 inch baking dish with cooking spray.  Arrange 1 1/3 cups of pecan pieces in a single layer on a baking sheet.  Toast in the oven for 6-8 minutes, then set aside to cool completely.


In  large mixing bowl, cut the cold butter into the dry cookie mix.  You can do this by hand with a pastry blender, but, in this case, because of the amount of dry cookie mix, I would recommend using your food processor or a hand mixer.  I used my mixer for this task.  It will take several minutes, but continue to cut the butter in until all lumps have been incorporated, and it resembles cornmeal or coarse crumbs.  To test, press a small amount together and if it holds together, it's blended.  Remove 1/2 cup and set aside for the topping.  To the remaining, add one large egg and beat until combined.


Press evenly into the prepared 9x13 inch pan.  Spread it out, then press firmly. Bake at 350 degrees for 15 minutes.


Over the par baked crust, sprinkle 1 cup of toasted pecans and 1 cup of butterscotch chips.  In the same mixing bowl, whip together the condensed milk, eggs and vanilla until  combined.  Pour over the nuts and chips.


Mix together the topping ingredients until blended.  Sprinkle evenly over the filling. 


Bake for an additional 30 minutes.  Test the center with a toothpick looking for moist crumbs.  Cool completely then cut into 24-36 bars. Store tightly covered at room temperature.