| 1 | cup packed brown sugar |
| 1 | cup butter or margarine, softened |
| 1 1/2 | teaspoons vanilla |
| 1 | egg |
| 2 | cups Gold Medal® all-purpose flour |
| 1/2 | cup light corn syrup |
| 2 | tablespoons butter or margarine |
| 1/2 | bag (11-oz size) butterscotch chips (1 cup) |
| 1 1/2 | to 2 cups assorted candies and nuts (such as candy corn, candy-coated chocolate candies and salted peanuts) |
| 1. | Heat oven to 350°F. In large bowl, beat brown sugar, 1 cup butter, the vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in flour. Press evenly in bottom of ungreased 13x9-inch pan. Bake 20 to 22 minutes or until light brown. Cool 20 minutes. |
| 2. | In 1-quart saucepan, heat corn syrup and 2 tablespoons butter over medium heat, stirring occasionally, until mixture boils. Stir in chips until melted. |
| 3. | Immediately spread butterscotch mixture over baked layer. Sprinkle with candies and nuts; gently press into butterscotch mixture. Cool at least 2 hours until butterscotch mixture is firm (do not refrigerate). For bars, cut into 8 rows by 4 rows. |
|
| Cut bars into triangles or diamonds for variety.
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Nutrition Information:
200 ( 70); 8g ( 5g, 0g); 25mg; 60mg; 29g ( 0g, 20g); 1g 4%; 0%; 0%; 2% 1/2 ; 1 1/2 ; 0 ; 1 1/2 2