Saturday, November 14, 2015

#3675 - Shortbread Butterscotch Bars

(by Shirley McNevich)

24 shortbread cookies
6 TBSP butter (softened)
1 - 10oz. bag Nestle's butterscotch chips
1/2 cup Kayro lite corn syrup
2 TBSP cream
1 tsp. vanilla
1 cup coarsely chopped pecans
coarse sea salt (for sprinkling)

Crush the shortbread cookies. In a bowl add crushed shortbread cookies and 3 TBSP butter--stir to mix. Press the mixture into a greased 8" square cake pan. Bake at 350 degrees 8-10 minutes or until lightly browned. In a saucepan over medium heat add butterscotch chips, lite corn syrup, 3 TBSP butter, cream and vanilla--cook/stir until melted and smooth. Spread the butterscotch mixture evenly over the baked crust. Sprinkle the coarsely chopped pecans evenly over the top, then use the back of a spoon to LIGHTLY press the pecans into the butterscotch mixture. Bake at 350 degrees 10-13 minutes or until topping is bubbling. Cool completely. Sprinkle a little sea salt over the top before cutting into squares or bars.

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