Title: Butterscotch Brickle Bars
Categories: Cookie
Yield: 24 Servings

--------------------------------COOKIE LAYER--------------------------------
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

----------------------------BUTTERSCOTCH TOPPING----------------------------
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

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.