Confetti Caramel Bars

 

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.