Butterscotch brickle bars

24 Servings

Ingredients

Quantity Ingredient
1½ cup Sifted all-purpose flour
¼ teaspoon Salt
½ cup Butter or margarine; softened
¾ cup Light brown sugar; firmly packed
1 pack (6-oz) butterscotch pieces
¼ cup Light corn syrup
2 tablespoons Shortening
1 tablespoon Water
¼ teaspoon Salt
2 cups Coarsely chopped nuts

Directions

COOKIE LAYER

BUTTERSCOTCH TOPPING

Cookie layer: Heat oven to 375 degrees. Grease a 12-½ 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 mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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