Thursday, February 2, 2012

Peanut Bars

I got the recipe for these Peanut Bars from my friend Bettyann Shuert a few years ago, and I've made them many, many times since!  What I love about them is that they stay fresh for a long time if you put them in an airtight container--they don't get stale as quickly as cookies or brownies do.  They travel well, too, so pack some up for your next road trip.


1 1/2 cups flour
3/4 cup brown sugar
1/2 c (1 stick) butter, slightly softened
1/4 tsp. salt

Mix (cut) together ingredients and pat them into the bottom of a buttered 9 x 13 pan.  Bake at 375 degrees for 10 minutes.

Meanwhile, in a double boiler, melt:

6 oz. (1 cup) of butterscotch chips
1/2 cut white corn syrup
3 T solid Crisco
1 T water

Once the mixture is melted and smooth, stir in 1 can of peanuts (I used a 12 oz. can of honey roasted peanuts--if you buy the 16 oz. jar, you might not want to use the entire thing).  You can also use mixed nuts or any other kind of nut you like.   Spread the mixture over the crust (be careful not tear up your crust below).  Bake 8 more minutes.  Remove from the oven and let cool an hour or two before cutting.

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