Salted Peanut Bars

Heat oven to 350 F. Line a 15×10 inch jellyroll pan with foil (make sure the foil hangs over the ends of the pan—you’ll use it as a handle to remove the finished product from the pan) and coat the foil with cooking spray. Set aside.

In a large bowl add the flour, brown sugar, softened butter and salt. Mix (using an electric mixer or pastry cutter) until evenly combined. Press into the foil lined pan. Bake for 10 to 12 minutes, until it starts to brown. Then remove the pan from the oven and sprinkle the nuts evenly across the top of the crust. Set aside for a moment.

In a small saucepan combine the corn syrup, 2 tablespoons butter, water and butterscotch chips. Bring to a low boil and continue to boil for 2 minutes, stirring constantly. Pour evenly over the nuts and crust. Don’t worry if it does not reach all of the sides. It will spread some during baking.

Return pan to the oven and bake an additional 10 to 12 minutes or until golden brown. Remove pan from oven and set it on a rack. Allow to cool. Remove it from the pan by lifting the foil out. Cut and serve.

Recipe adapted from Pillsbury.