Flaky butterscotch crust topped with a rich layer of butterscotch morsels and crunchy cashews.
1 Cups All Purpose Flour
1 Cups Brown sugar firmly packed
1 Teaspoon Vanilla extract
1 Confectioners Sugar optional
1 Cups Butterscotch morsels
1 Can Sweetened Condensed Milk 14 oz.
1 Cups Cashews chopped
1 Cup Margarine or butter
Preheat oven to 350F.
Combine flour and brown sugar in large bowl. Cut in margarine or butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in 1/2 cup butterscotch morsels; press firmly onto bottom of ungreased 13x9-inch baking pan. Bake 15 minutes.
Beat egg, milk and vanilla in medium bowl with wire whisk until well blended. Stir in remaining butterscotch morsels and the cashews; spread evenly over crust.
Bake 20 to 25 minutes, or until golden brown. Cool completely. Cut into 24 squares; cut each square diagonally in half to make 2 triangles. Sprinkle with confectioners’ sugar, if desired.
Yield: 24 servings (2 triangles each)