BUTTERSCOTCH NUT BARS Try warm with ice cream for dessert. Preheat oven to 350 °F | 13- by 9-inch cake pan, greased CRUST 2 cups all-purpose flour 1/2 cup granulated sugar 3/4 cup butter or margarine TOPPING 4 eggs 1 cup granulated sugar 1 cup corn syrup 1/4 cup butter or margarine, melted 1 3/4 cups butterscotch chips 1 1/3 cups coarsely chopped pecans

CRUST: Combine all ingredients, mixing until crumbly. Press firmly into prepared pan. Bake for 15 to 18 minutes or until light golden.

TOPPING: Beat together eggs, sugar, corn syrup and butter until blended. Stir in butterscotch chips and pecans. Pour evenly over crust. Bake for about 30 minutes longer or until set and golden. Cool completely, then cut into bars.

VARIATION: Walnuts, almonds and hazelnuts are a good choice, too.

Makes about 2 dozen bars.

TIP: Store nuts in the freezer to keep fresh.

Preparation time: 20 minutes | Baking time: 48 minutes| Freezing: excellent.

Robin Hood Baking Festival Cookbook