Title: Butterscotch brickle bars
 Categories: Cookie
      Yield: 24 Servings
 
MMMMM------------------------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

MMMMM--------------------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