Courtesy of

Salted Nut Bars

Contributed by: NAPSA

A Bar You Will Be Nuts About (NAPSA) - Spring brings so many occasions to entertain...graduations, weddings, showers. Not to mention the more standard holidays. And these celebrations often require a great tasting, impressive but easy to prepare sweet.

Salted Nut Bars
Betty Crocker Baking for Today offers many ideas from bread sticks for soup to nuts. Yes, nuts, as in these delicious Salted Nut Bars. A rich pat-in-the-pan crust, flavored with brown sugar, is topped with mixed nuts and a caramel topping. The sweet and salty combination beats any nut bowl in eye appeal and mouth appeal. And it's only 40 minutes, start to finish.

Betty Crocker Baking for Today is a collection of 150 classic and trendy, new recipes. Developed to celebrate the 125th anniversary of Gold Medal Flour, it also offers many classic recipes. It's your complete baking resource. Betty Crocker Baking for Today is available where books are sold.


  • 1 1/2 cups Gold Medal all-purpose flour
    Betty Crocker Baking for Today
  • 3/4 cup packed brown sugar
  • 1/4 teaspoon salt
  • 1/2 cup butter or margarine, softened
  • 2 cups salted mixed nuts or peanuts
  • 1 cup butterscotch-flavored chips
  • 1/2 cup light corn syrup
  • 2 tablespoons butter or margarine


Heat oven to 350 F. In medium bowl, mix flour, brown sugar and salt. Cut in 1/2 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until evenly mixed.

In bottom of ungreased 13 x 9-inch pan, press dough evenly. Bake 15 minutes; cool slightly.

Cut up any large nuts. Sprinkle nuts evenly over crust. In 1-quart saucepan, heat remaining ingredients over low heat, stirring occasionally, just until chips are melted. Drizzle butterscotch mixture evenly over nuts. Bake 5 minutes. For bars, cut into 8 rows by 4 rows while warm for easiest cutting.

High Altitude (3500 to 6500 feet): In step 2, bake 15 to 20 minutes or until light brown; cool slightly.

Serving Size: Makes 32 Bars

Find this page online at: