| 1 | Recipe by: found on the net crust: in bowl mix flour, salt and sugar. |
| 2 | With pastry blender cut in butter until mixture resembles coarse meal. |
| 3 | Spread mixture evenly in greased 13 x 9x 2 inch pan, then with hand press firmly into smooth compact layer. |
| 4 | Bak ein preheated 375 degree oven about 12 minutes or until lightly browned. |
| 5 | Remove pan to rack while you prepare topping. |
| 6 | Topping: combine syrup, butterscotch pieces, salt, butter and water in large heavy saucepan. |
| 7 | With rubber spatula stir over low heat, pressing butterscotch until melted and smooth. |
| 8 | (a few tiny unmelted pieces of butterscotch are all right). |
| 9 | Quickly stir in walnuts and remove from heat. |
| 10 | Working quickly to prevent mixture from hardening, place large spoonfuls on warm baked crust. |
| 11 | With back of spoon spread mixture to within ?to ?inch of crust edges (during baking, topping will run toward edges). |
| 12 | Bake in 375 degree oven 10 minutes. |
| 13 | Cool in pan 30 to 40 minutes or until only slightly warm. |
| 14 | With small sharp knife loosen around edges, then cut in 16 bars. |
| 15 | (bars in center of pan will appear too soft, but they will become firm as they cool; wait to remove them). |
| 16 | With wide metal spatula transfer bars to cutting board; cool thoroughly until firm. |
| 17 | Cut each bar in half. |
| 18 | Makes 32 |
| 19 | ננננ?/td> |
| 20 | per serving (excluding unknown items): 1114 calories; 25g fat (20% calories from fat); 20g protein; 206g carbohydrate; 61mg cholesterol; 1008 mg sodium |
