Butterscotch Brickle Bars

I'm home today with two boys battling minor stomach issues. They are doing ok today though we are all a bit bored and restless.

I have to pack for a show tonight - Vintage Holidays - at the Glendale Heights PL. I was also looking at different cookie cookbooks and found this one in my collection - a Southern Living Cookie and Candy Cookbook from the 1960's. It looks like people submitted recipe. This one is from Emily Brown, San Antonio, TX.

Butterscotch Brickle Bars
1 1/2 c. sifted flour
3/4 c. (packed) brown sugar
1/2 c. soft butter or margarine
1/2 tsp. salt
1 6-oz. package butterscotch bits
1/4 c. corn syrup
2 tbsp. vegetable shortening
2 c. coarsely chopped walnuts

Combine the flour, brown sugar, butter and 1/4 tsp. salt and blend until crumbly.  Press into a lightly greased 9x13x2-inch pan.  Bake for 10 minutes at 375 degrees. Combine the butterscotch bits, corn syrup, shortening, 1 tablespoon water and the remaining salt in the top of a double boiler. Stir over hot but not boiling water until smooth and melted.  Blend in the walnuts and spoon over baked layer, spreading evenly.  Bake for 8 minutes longer.  Cut into 24 bars while still warm.

Maybe we can make these this afternoon if the boys are still doing ok.