1½ cups all purpose flour
¼ teaspoon salt
½ cup butter (room temperature)
¾ cup brown sugar
Mix the flour, salt and brown sugar, then cut the room temperature butter into the mixture. To do this, I used my stand mixer with a wire whisk on medium high and it gave me fine crumbs like this, which is perfect. Put the crumbs into a 9 x 13 baking dish that has been sprayed with vegetable spray.
Level the crumbs out with your fingers and then pat them down evenly. I used the bottom of a smooth measuring cup to tamp down the crumbs, which produced a nice flat layer like this:
Bake in a preheated 350F oven for 15 minutes.
While the cookie base is baking, mix the following ingredients in a microwave safe bowl:
BUTTERSCOTCH TOPPING (my version)
12 ounces of butterscotch baking chips
½ cup light corn syrup (I use Karo syrup)
4 tablespoons butter
2 tablespoons water
¼ teaspoon salt
Melt the above ingredients in the microwave, stirring every 30 seconds (my microwave took about 75 seconds). When the mixture is completely smooth, add two cups of coarsely chopped (and toasted) pecans.
After the cookie base has baked for 15 minutes, remove from the oven and spread the butterscotch-pecan mixture over the top and put back in the oven for another 8 minutes.
Cool completely before slicing.
Store in lightly covered cookie jar.
Thank you for sharing the original recipe Ellen b.
