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Rating: 3.9/5 (21 votes cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Medium
Cuisine: American
     Serving Size: 32 - Change
Nutritional Facts
Servings Per Recipe: 32

Amount Per Serving
Calories 143
% Daily Value**
Total Fat 8g
12%
Saturated Fat 3g
4%
Unsaturated Fat 3g
Cholesterol 10mg
3%
Sodium 73mg
3%
Total Carbohydrate 16g
5%
Dietary Fiber 1g
3%
Sugars 9g
Protein 3g
Vitamin A  2%Vitamin C  0%
Calcium  1%Iron  2%
Potassium  1%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Butterscotch Walnut Bars

Recipe Tags: Bar Recipes

Date Added: March 11, 2014
These cookies are sweet and chewy and full of yummy happiness and very, very easy to make

Ingredients:

1 1/2 cups Flour
1/4 teaspoon Salt
3/4 cup Light Brown Sugar Packed
1/2 cup Butter Cut In 1/2 Inch Pieces
1/4 cup Light Corn Syrup
6 oz Butterscotch Pieces
pinch Salt
2 tablespoons Butter
1 tablespoon Water
8 oz Walnuts Chopped Medium-Fine
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Directions:

1. CRUST: In bowl mix flour, salt and sugar.

2. With pastry blender cut in butter until mixture resembles coarse meal.

3. Spread mixture evenly in greased 13 x 9x 2 inch pan, then with hand press firmly into smooth compact layer.

4. Bake in preheated 375 degree oven about 12 minutes or until lightly browned.

5. Remove pan to rack while you prepare topping.

6. TOPPING: Combine syrup, butterscotch pieces, salt, butter and water in large heavy saucepan.

7. With rubber spatula stir over low heat, pressing butterscotch until melted and smooth.

8. (A few tiny un-melted pieces of butterscotch are all right).

9. Quickly stir in walnuts and remove from heat.

10. Working quickly to prevent mixture from hardening, place large spoonfuls on warm baked crust.

11. With back of spoon spread mixture to within 1/2 to 3/4 inch of crust edges (during baking, topping will run toward edges).

12. Bake in 375 degree oven 10 minutes. Cool in pan 30 to 40 minutes or until only slightly warm.

13. With small sharp knife loosen around edges, then cut in 16 bars.

14. (Bars in center of pan will appear too soft, but they will become firm as they cool; wait to remove them).

15. With wide metal spatula transfer bars to cutting board; cool thoroughly until firm.

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Dietary Notes:
This recipe is very low-sodium with 72.5mg per serving and low-cholesterol with 10mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Tree Nuts, Butter, Gluten, Corn, Walnuts, Natural Sweeteners allergies.
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