Butterscotch walnut bars
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Butterscotch walnut bars
  Butterscotch    Walnuts  
Last updated 6/12/2012 12:42:18 AM. Recipe ID 1271. Report a problem with this recipe.
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      Title: Butterscotch walnut bars
 Categories: New, Text, Import
      Yield: 4 Servings
 
           -Crust -----------------
  1 1/2 c  Flour
    1/4 ts Salt
    3/4 c  Packed Light-Brown Sugar
    1/2 c  Butter, Cut In 1/2 Inch Pcs
           -Topping ----------------
    1/4 c  Light Corn Syrup
      6 oz Butterscotch Pieces
        pn Salt
      2 tb Butter Or Margarine
      1 tb Water
      8 oz Walnuts, Chopped
           Medium-Fine
 
  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 32
  
  




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Recipe ID 1271 (Apr 03, 2005)

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