Crust Ingredients:
2 cups flour
1 cup brown sugar, firmly packed
1 cup walnuts or pecans, halved or chopped
½ cup butter, softened
Filling Ingredients:
2/3 cup butter
½ cup brown sugar, firmly packed
½ cup butterscotch chips
½ cup semi-sweet chocolate chips
Heat oven to 350 degrees. For crust, in a large bowl combine flour, 1 cup brown sugar and ½ cup butter. Beat until well mixed and particles are fine. Press on bottom of ungreased 13 X 9 inch baking pan. Sprinkle nuts over unbaked crust.
For filling, combine 2/3 cup butter and ½ cup brown sugar in a 1-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to a full boil, about 4-5 minutes. Boil until candy thermometer reaches 242 degrees. Pour over nuts and crust. Bake 18-20 minutes or until entire caramel layer is bubbly. Immediately sprinkle with butterscotch and chocolate chips. Allow to melt slightly and swirl. Cut into 36 bars.
Liz Conant says
I’m pretty sure that Christine’s Caramel Chocolate Nut Bars took the prize for favorite cookie at the holiday swap – I know they were my mine!
Brittany says
Agreed! While I loved all the cookies we had, the peanut butter chocolate bon bons and these ones were definitely my favorites. 🙂
Christine says
The best part is these cookies are extremely easy to make!