Preheat the oven to 375 degrees
Whisk together the flour, salt, and sugar. Be sure to break up any
clumps. Using a fork or pastry blender, mix in the butter until the
particles are very fine. Though the mixture looks dry and powdery,
it will firm up as you pack it in the pan and it bakes.
Use the bottom of a glass to evenly press the mixture into a smooth
and compact layer in a 9 x 13 x 2 inch pan. Bake the crust for 12
minutes, until it is lightly browned. Remove from oven and set
aside while you prepare the topping. Leave the oven on.
Set a double boiler with a medium-sized bowl over medium heat.
Combine the corn syrup, butterscotch chips, salt, butter, and water
in the bowl over the hot water. Stir constantly while the mixture
melts. Once melted, immediately stir in the walnuts, stir until they
are fully covered in the butterscotch mixture. Using a rubber
spatula, scoop the walnut mixture onto the still warm crust. Spread
evenly over the crust leaving a 1/2 inch border around the edges.
The mixture will spread as it bakes. Slide the pan into the oven and
bake for 10 minutes.
Allow the pan to cool on a wire rack for 30-40 minutes. Using a
sharp knife or a rolling pizza cutter, cut around the edges to release
and then slice into bars. Use a spatula to lift the bars from the pan.
If they still seem too soft, let them cool further. They will become
very crisp and easy lift.
Store in an air tight container for up to one week.
Originally Submitted
3/17/2015
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