Butterscotch Cashew Bars (Jan Whittier)

1 cup + 2 Tbsp butter, softened
3/4 cups + 2 Tbsp packed brown sugar
2 1/2 cups flour
1 3/4 tsp. salt

In mixing bowl, cream butter and brown sugar. Mix in flour and salt, just until combined. Press into a greased 15" x 10" x 1" pan. Bake at 350 for 10 - 12 minutes or until lightly browned; meanwhile combine the following ingredients in a saucepan:

1 package (10 to 11 oz.) butterscotch chips
1/2 cup + 2 Tbsp light corn syrup
3 Tbsp butter
2 tsp. water

Cook and stir over medium heat until chips and butter are melted. Spread over crust. Sprinkle with (then press down lightly).

2 1/2 cups salted cashews

Bake for an additional 11-13 minutes or until topping is bubbly and lightly browned. Cool on a wire rack. cut in bars.

Baby Ruth Squares (from Jan Whittier)

1 cup corn syrup
1 cup sugar
1 1/2 cups salted peanuts
6 cups Rice Krispies
1 heaping cup peanut butter
a dash of salt (optional)

1) Cook corn syrup and sugar in medium sized sauce pan over medium-high heat until mixture comes to a boil (you can add the dash of salt at this point if you like).
2) Remove from heat and stir in peanut butter; blend well. Stir in peanuts and cereal.
3) Press into buttered jelly-roll pan (11 1/2" x 15 1/2")

TOPPING

2 cups sugar
1/2 cup milk
2 cups milk choc. chips
4 Tbsp butter ( or margarine)
a dash of salt (optional)

1) Cook topping indredients, except choc. chips, to full boil, over medium heat.
2) Remove from heat and stir in choc. chips until completely melted.
3) Spread topping evenly over cereal mixture
4) Cool; cut into small squares

Peanut Butter Candy (School Dist #25)

2 jars (about 4 cups) dry peanut butter (Natural - with the oil poured off)
2 cube "butter" melted

Mix

Add powdered sugar (approx 2#) - it will be quite thick - don't make too thick
Add krispy rice cereal (approx 16 oz) This seems to make the mixture thinner

Press mixture in jelly roll pan
Chill
Melt 2 Hershey candy bars over a double boiler - frost and cut