Thee cookies are a lot like candy. I make them ahead, cut them and store them in the freezer so they stay chewy.
CRUST
- 1 and 1/2 cups flour
- 1/4 tsp salt
- 3/4 cup packed light brown sugar
- 1/2 cup unsalted butter, cut in 1/2 inch pieces
Mix the dry ingredients in the Kitchen-Aid and then add the pieces of butter until crumbly. Press firmly into a 13x9 pan and bake at 375 degrees for 12 minutes.
TOPPING
While the crust is baking, make the topping.
- 1/4 cup light corn syrup
- 6 ounces butterscotch chips
- Pinch of alt
- 2 tblsp butter
- tblsp water.
Combine all in a small saucepan -- or in a large pyrex measuring cup. You can heat the saucepan over low heat or put the pyrex into the microwave for a few seconds at a time. Just heat this and then remove from the heat. You will have to press on the butterscotch pieces and stir until they melt.
Add to this:
- 2 cups chopped walnuts
Quickly drop large spoonfuls of this mixture onto the hot crust and spread to within 1/2 inch of the edges of the crust. Return to the oven and bake for 10 more minutes.
Remove to a cooking rack for 30-40 minutes. With a sharp knife loosen the edges and cut into 16 bars. Cool completely and then cut into smaller bars or squares.