Butterscotch Shortbread Nut Bars

For the crust::

Preheat the oven to 350 degrees. In a mixer bowl fitted with the paddle attachment, combine the flour, sugar, butter, and salt until crumbly. This takes several minutes. I cut the butter into pieces and then break up some of the lumps with my fingers.

Pour into a 9X13 pan, shake to level, then cover with plastic wrap and pat firmly into place like a crust. Remove plastic. Bake for 10-12 minutes, until lightly browned. Remove from oven, and sprinkle the top with the nuts. Set aside.

For the topping:

In a small saucepan, combine the corn syrup, butter, and butterscotch chips. Place over medium heat and cook while stirring until the mixture boils. Boil for two minutes. Pour over the nuts and crust and return the pan to the oven for another 10 to 12 minutes, until the top is bubbly. Pouring the mixture over the nuts seems tricky, but don’t worry if you don’t cover all the nuts. The liquid will spread as it cooks in the over. Just pour slowly and cover the whole sheet as well as you can.

Remove from the oven. Cool on a rack for about one hour. Loosen all around edges with a knife. Turn upside down on waxed paper or plastic wrap. Cut in 1 X 2 inch bars.