2 cups all-purpose flour
1 tsp. salt
1 cup vegetable shortening
1 tbsp. granulated sugar
1 tsp. vinegar
1/4 cup water
1 cup Karo Light or Dark Corn Syrup, or Karo Pancake Syrup
1 cup granulated sugar
1 stick (4 oz.) butter, melted
1 tsp. vanilla extract
1 tbsp. all-purpose flour
1-1/2 cups pecans, coarsely chopped
1-1/2 cups butterscotch chips, melted
Preheat oven to 350°F (180°C). Prepare a 10 x 15 inch jelly roll pan (swiss roll pan) by lining with aluminum foil. Lightly grease the aluminum foil bottom and and up the sides.
Mix salt and flour together in a bowl, cut in shortening until crumb constancy. In a seperate small bowl lighty beat egg, add water, sugar, and vinegar, mix well. Add to flour mixture and mix until just blended. Do not over mix or crust will be tough. Dough should be soft and workable. Press into the foil lined jelly roll pan.
Melt butterscotch chips in the microwave, heating 1 minute at a time, stirring after each, until melted and smooth. Use a pastry brush and spread over crust.
Pour syrup into a bowl, add sugar. Lightly beat eggs; add to syrup mixture. Add melted butter and vanilla and mix well. Stir in flour. Add coarsely chopped pecans and stir. Pour over butterscotch topped crust.
Bake 25-30 minutes until topping is bubbly and browned. Let cool completely. Remove from pan; pull foil from sides and cut into squares.
Makes 32 bars.
Submitted By: Nina Suggs
Date: March 25, 2003