mkI got this recipe from a little Betty Crocker cookbooklet. It’s a keeper. 
salty, sweet, sticky, gooey……
one stick of butter, 1 1/2 c flour, 3/4 cup light brown sugar, and 1/4tsp salt mix all that gently until it looks like this
…I used a pastry blender
now, press it into a 9×13″ pan and bake (just like this) at 350 for 15min
take 2 cups of salted nuts, any type will do. (I bet cashews would be heavenly!)
1 cup of butterscotch chips… although I am thinking this recipe will be reinvented with other types of chips ( white chocolate-macadamia?)
over low heat, melt them with 1/2 c corn syrup. * I added vanilla too at this point)
also add 2 tbs butter…
spread the nuts on your baked crust…
spread the melted chips over them…and bake for 5 min. Now here’s the catcher: the recipe said cut while warm, I tried and the topping was too soft. So, I waited until they were cool and they were very hard to cut. (between the nuts and the crust…) so… next time I will try and cut while lukewarm. It is worth the hassle though! Enjoy!
Hot out of the oven…
…worth the trouble of cutting.
mmmm!
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