BUTTERSCOTCH BARK

3/4 cup butter or margarine, softened
2/3 cup firmly packed light brown sugar
2 tsp. vanilla
1 1/2 cups all-purpose flour
1/2 tsp. salt
3/4 cup chopped walnuts
1/2 cup butterscotch chips, melted

Preheat oven to 350 degrees F.

In large bowl, with electric mixer at high, beat butter, brown sugar and vanilla until light and fluffy, about 5 minutes. Reduce speed to low, stir in flour and salt just until blended.

Using floured fingers, press dough into an ungreased 15 1/2x10 1/2-inch sheet pan. Sprinkle with walnuts, pressing them lightly into dough.

Bake 16-20 minutes until golden brown.

Drizzle with melted butterscotch chips while hot. Cool completely in pan. Break into irregular-shaped pieces.

VARIATION:

CHOCOLATE BARK WITH WHITE CHOCOLATE CHIPS AND ALMONDS:
In large bowl, with electric mixer at high, beat butter, sugar and vanilla until light and fluffy about 5 minutes. Reduce speed to low, stir in 4 squares (1 ounce each) semisweet chocolate, melted and cooled, then stir in flour and salt just until blended. Fold in 6 ounce piece white chocolate cut into chunks. Sprinkle with 1/2 cup blanched sliced almonds pressing almonds lightly into dough. Proceed as above.