Name: Butterscotch Brickle Bars
Ingredients: 1 1/2 c Sifted all-purpose flour; 1/4 ts Salt; 1/2 c Butter or margarine; softened; 3/4 c Light brown sugar; firmly packed; 1 pk (6-oz) butterscotch pieces; 1/4 c Light corn syrup; 2 tb Shortening; 1 tb Water; 1/4 ts Salt; 2 c Coarsely chopped nuts

CATEGORY	CUISINE	TAG	YIELD
Grains		Cookie	24	Servings

INGREDIENTS

1 1/2	c	Sifted all-purpose flour
1/4	ts	Salt
1/2	c	Butter or margarine; softened
3/4	c	Light brown sugar; firmly packed
1	pk	(6-oz) butterscotch pieces
1/4	c	Light corn syrup
2	tb	Shortening
1	tb	Water
1/4	ts	Salt
2	c	Coarsely chopped nuts

INSTRUCTIONS

COOKIE LAYER
BUTTERSCOTCH TOPPING
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 mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc.  Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

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