Shelly's Recipe

BUTTERSCOTCH PEANUT BARS I

Category: Bars

(If doubling, use a 15x10 inch pan.)
5 tbsp regular salted butter, softened
6 tbsp brown sugar, packed
1/4 tsp salt
3/4 cup flour, spooned lightly
1 1/3 cups salted peanuts

Topping
1/2 of an 11 oz bag (about 1 cup) butterscotch chips
1/4 cup light corn syrup
1 tbsp butter
1/2 tbsp water

Preheat oven to 350. Line a 9 inch square pan with Reynolds Release foil or parchment or line pan with foil then spray it with cooking spray and sprinkle with flour.

In a small mixing bowl, cream butter, brown sugar and salt; add flour and stir until crumbly - it will seem pretty dry. Dump into pan and press to form crust. Bake for 6 minutes. Spread peanuts over partially baked crust.

In a medium saucepan, combine butterscotch chips, corn syrup, butter and water. Turn heat to medium. Cook and stir until chips and butter are just melted and mixture is shiny and fairly smooth.

Carefully pour butterscotch mixture over peanuts, distributing as evenly as possible so that it covers most of the peanuts. Place in oven and bake for 12 minutes. Let cool completely on a wire rack. Lift from pan and cut into bars.

Note: These are rich, so you could cut them into 24ths, but its really up to you.