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

Preheat oven to 350 degrees. 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 flour and salt just until blended. Using floured fingers, press dough into an ungreased 15 1/2 x 10 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. 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.