Saturday, August 4, 2012

Salted Nut Bars

Salty nuts + butterscotch + shortbread. What's not to like? These gooey bar cookies are yummy, easy to make, and a nice after school treat. Watch for the cans of mixed nuts to go on sale and grab one for these treats--you'll need about the equivalent of one can. I used lightly salted, but I don't think "full salt" would be bad either!

Salted Nut Bars
~from the Betty Crocker Cookbook (2006)

  • 1 1/2 c. flour
  • 3/4 c. packed brown sugar
  • 1/4 t. salt
  • 1/2 c. butter, softened
  • 2 c. salted, mixed nuts or peanuts
  • 1 c. butterscotch chips
  • 1/2 c. light corn syrup
  • 2 T. butter

  1. Heat oven to 350 degrees. Mix flour, sugar, and salt in a medium bowl. Cut in butter with a pastry blender until it looks evenly mixed and crumbly. Pat into a 13x9-inch pan (no need to grease the pan!). Bake 15 minutes; cool slightly.
  2. While shortbread is baking, cut up any large nuts and set nuts aside. Heat remaining ingredients together in a 1-quart saucepan over low heat, stirring occasionally, just until chips melt. 
  3. When shortbread is done, pull out of oven. Sprinkle nuts evenly over the top. Pour melted butterscotch mixture evenly over top and bake for 5 more minutes.
  4. For bars, cut into desired pieces while cookies are still warm (but not hot).
 ~Makes 32 small bars (those pictured are larger)

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