CRUST:

3 c. flour
1 c. butter
1 1/2 c. brown sugar

Mix with pastry blender. Pat in greased jelly roll pan. Bake 10 minutes at 375 degrees.

TOPPING:

12 oz. butterscotch bits
3 tbsp. water
3 tbsp. butter
1/2 c. white syrup
3 c. dry roasted peanuts

Melt all but nuts in double boiler, then add nuts, pour over crust and bake another 8 minutes. Loosen sides while warm, cut when cool. Other nuts may be substituted for peanuts.