Butterscotch Brickle Bars

Ready in 1 hour

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2 c Coarsely chopped nuts
3/4 c Light brown sugar; firmly
1 pk (6-oz) butterscotch pieces
1/2 c Butter or margarine
1/4 ts Salt
1 tb Water
1 1/2 c All-Purpose Flour; sifted
2 tb Shortening
1/4 c Light corn syrup
1/4 ts Salt

Original recipe makes 24 Servings



Cookie layer: Heat oven to 375 degrees. Grease a 12-1/2 by 9 by 2-inch pan lightly with unsalted shortening and dust lightly with flour. Sift together flour and salt into a bowl. Cut in butter with pastry blender or two knives. Add sugar and mix well. With a floured spoon press cookie dough evenly into the bottom of prepared pan. Bake 15 minutes. Cool slightly. Butterscotch Topping: Combine all ingredients except nuts in the top of a double boiler. Stir over hot, but not boiling, water until smooth. Stir in nuts. Spoon mixture evenly over slightly cooled cookie layer. Bake an additional 8 minutes. Remove pan to a wire cake rack. Cool until slightly warm and then cut into approximately 2-inch square bars. Cool completely. Makes 24 bars. FROM ANNE COOK, REDBOOK, DEC 1972, "THE GREAT CHRISTMAS COOKIE-SWAP COOKBOOK" From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.

Calories Per Serving: 172 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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