Cream Cheese Filling
In a medium bowl, beat cream cheese and sugar until smooth. Add egg and beat well. Add flour and combine. Set aside.
Preheat oven to 350°. Grease and flour a 12″x 18″jelly roll pan.
In a medium saucepan, melt butterscotch chips and butter over low heat, stirring occasionally until smooth. Remove from heat and beat in brown sugar. Allow to cool for 5 minutes.
Add eggs, one at a time, to butterscotch/butter mixture. Add vanilla extract. Add flour, baking powder, and salt. Beat until well combined. Stir in pecans. Pour batter into prepared pan.
Drop the cream cheese filling by teaspoonfuls over the batter. With a small knife, swirl into the batter. Bake 25-30 minutes or until a pick inserted into center comes out with moist crumbs attached. Cool to room temperature before cutting into bars.
Makes 24 3-inch bars.