In large bowl, combine rice cereal and nuts; set aside. In large saucepan, combine butter and marshmallow cream. Heat just until boiling; stirring constantly. Remove from heat; stir in butterscotch morsels. Stir until morsels melt and mixture is smooth. Pour over cereal and nuts; toss well to coat evenly. Press into foil-lined 15 x 10 x 1" pan. Chill in refrigerator until firm (about 1 hour). Cut into 2" squares. Makes: thirty-five 2" squares