Butterscotch Nut Cookie Tart

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1 (1/2 of 15-oz. pkg.) refrigerated pie crust

1/2 cup (1 stick) butter or margarine, softened

2 eggs, beaten

2 teaspoons rum extract

1 cup sugar

1/2 cup all-purpose flour

1/2 teaspoon salt

1 cup chopped walnuts

3/4 cup plus 2 tablespoons (1/2 11-oz. pkg.) HERSHEY'S Butterscotch Chips

Vanilla ice cream (optional)

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