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18-1⁄4 oz. pkg. spice cake mix
1⁄2 c. plus 1 T. butter, melted and divided
1⁄2 c. pecans, finely chopped
1 T. plus 1 t. vanilla extract, divided
8-oz. pkg. cream cheese, softened
1⁄3 c. light brown sugar, packed
1 c. canned pumpkin
1 egg, beaten
1⁄2 c. white baking chocolate, finely chopped
1⁄3 c. long-cooking oats, uncooked
Optional: powdered sugar
Combine dry cake mix, 1⁄2 cup melted butter, pecans and one tablespoon vanilla, mixing well with a fork. Reserve one cup crumbs for streusel topping. Press remaining crumbs into a lightly greased 13"x9" baking pan. Bake at 350 degrees for 13 to 15 minutes or until puffy and set. Cool in pan on a wire rack 20 minutes. Meanwhile, beat cream cheese at medium speed with an electric mixer 30 seconds or until creamy. Add brown sugar, pumpkin, egg and remaining vanilla; beat until blended. Pour filling over baked crust. Stir white chocolate, remaining melted butter and oats into reserved streusel. Sprinkle over filling. Bake at 350 degrees for 30 minutes or until edges begin to brown and center is set. Cool completely in pan on a wire rack. Sprinkle with powdered sugar, if desired. Cut into bars. Serve at room temperature or chilled. Makes 2 dozen.
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