1 1/2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. butter
1 1/2 c. sugar
1/2 c. evaporated milk
2 unbeaten eggs
1 tsp. vanilla

Sift flour with baking powder and salt. Melt butter in saucepan; remove from heat. Add sugar and milk; blend well. Blend in eggs and beat well. Stir in dry ingredients and vanilla; mix well. Pour into 15"x10" jelly roll pan that has been greased and floured on bottom. Bake at 350 degrees for 30 to 35 minutes; cool; spread with topping. Let stand until set (overnight). Cut into diamond shapes.

BUTTERSCOTCH TOPPING:

1 c. (6 oz. pkg.) butterscotch morsels
3/4 c. peanut butter
2 c. crushed corn flakes

Melt butterscotch morsels in top of double boiler, over hot water. Remove from heat. Stir in peanut butter and corn flakes.