INGREDIENTS

INSTRUCTIONS

CRUST: In bowl mix flour, salt and sugar. With pastry blender cut in
butter until mixture resembles coarse meal. Spread mixture evenly in
greased 13 x 9x 2 inch pan, then with hand press firmly into smooth
compact layer. Bak ein preheated 375 degree oven about 12 minutes or
until lightly browned. Remove pan to rack while you prepare topping.
TOPPING: Combine syrup, butterscotch pieces, salt, butter and water in
large heavy saucepan. With rubber spatula stir over low heat, pressing
butterscotch until melted and smooth. (A few tiny unmelted pieces of
butterscotch are all right.) Quickly stir in walnuts and remove from
heat. Working quickly to prevent mixture from hardening, place large
spoonfuls on warm baked crust. With back of spoon spread mixture to
within 1/2 to 3/4 inch of crust edges (during baking, topping will  run
toward edges). Bake in 375 degree oven 10 minutes. Cool in pan 30  to
40 minutes or until only slightly warm. With small sharp knife  loosen
around edges, then cut in 16 bars. (Bars in center of pan will  appear
too soft, but they will become firm as they cool; wait to  remove
them.) With wide metal spatula transfer bars to cutting board;  cool
thoroughly until firm. Cut each bar in half. Makes 3 Posted to
MC-Recipe Digest V1 #209  Date: Tue, 20 Aug 1996 22:56:25 -0400  From:
kathy <jbird21@mindspring.com> NOTES : Category: Cookies Main
Ingredient: Butterscotch Pc Servings: 3

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Nutrition (calculated from recipe ingredients)
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Calories: 3280
Calories From Fat: 1505
Total Fat: 178.5g
Cholesterol: 18.7mg
Sodium: 1185.3mg
Potassium: 1208.2mg
Carbohydrates: 402g
Fiber: 20.3g
Sugar: 71.9g
Protein: 54.2g