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CRUST
2 cups all-purpose flour
1/2 cup granulated sugar
3/4 cup butter or margarine
TOPPING
4 eggs
1 cup granulated sugar
1 cup corn syrup
1/4 cup butter or margarine, melted
1 3/4 cups butterscotch chips
1 1/3 cups coarsely chopped pecans
Preheat. oven to 350 °F | 13- by 9-inch cake pan, greased.
CRUST: Combine all ingredients, mixing until crumbly. Press firmly into prepared
pan. Bake for 15 to 18 minutes or until light golden.
TOPPING: Beat together eggs, sugar, corn syrup and butter until blended. Stir in
butterscotch chips and pecans. Pour evenly over crust. Bake for about 30 minutes
longer or until set and golden. Cool completely, then cut into bars.
VARIATION: Walnuts, almonds and hazelnuts are a good choice, too.
Makes about 2 dozen bars.
2 cups all-purpose flour
1/2 cup granulated sugar
3/4 cup butter or margarine
TOPPING
4 eggs
1 cup granulated sugar
1 cup corn syrup
1/4 cup butter or margarine, melted
1 3/4 cups butterscotch chips
1 1/3 cups coarsely chopped pecans
Preheat. oven to 350 °F | 13- by 9-inch cake pan, greased.
CRUST: Combine all ingredients, mixing until crumbly. Press firmly into prepared
pan. Bake for 15 to 18 minutes or until light golden.
TOPPING: Beat together eggs, sugar, corn syrup and butter until blended. Stir in
butterscotch chips and pecans. Pour evenly over crust. Bake for about 30 minutes
longer or until set and golden. Cool completely, then cut into bars.
VARIATION: Walnuts, almonds and hazelnuts are a good choice, too.
Makes about 2 dozen bars.
