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1 1/2 cups (375ml) all purpose flour
3/4 cup (175ml) packed brown sugar
1/2 tsp (2ml)
salt 1/2 cup (125ml) plus 1 tablespoon (15ml) butter or margarine,
chilled, divided
1 cup (250ml) butterscotch chips
1/2 cup (125ml) light corn syrup
1 can (12oz/341g) salted mixed nuts
Heat
oven to 350 degrees F (180C
In medium mixing bowl, combine flour,sugar and salt.
Using pastry blender, cut in 1/2 cup (125mL) butter until mixture
resembles course crumbs. Press mixture evenly into ungreased
11 x 7 inch (2L) baking pan to form base. Bake for 15 to 18
minutes, or until edges are light golden brown.
In a 2-quart (2L) saucepan, combine remaining 1 tablespoon (15mL)
butter, the chips and corn syrup. Cook over medium heat until
chips are melted, stirring constantly. Remove from heat. Stir
in nuts. Spread mixture evenly over base. Bake for additional
10 to 15 minutes, or until edges are bubbly. Cool completely
before cutting.
30 bars Enjoy. They are really only edible at room temperature
or else they are too hard to bite into.
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