Confetti Caramel Bars

When I was a kid, I loved nothing better than my Betty Crocker cookie book. One of my favourite recipe of all time in it is these Confetti Caramel Bars. I making them with a variety of different candy and nut combinations depending on the season and upcoming holidays.

Makes about 32 Bars

Bars

1 cup	225 g	Butter or Margerine
1 cup	145 g	Packed Brown Sugar
1 1/2 tsp	8 mL	Vanilla Extract
1	1	Large Egg
2 cups	250 g	All Purpose Flour

Caramel Topping

1/2 cup	240 mL	Light Corn Syrup
2 Tbsp	30 g	Butter or Margerine
1 cup	170 g	Butterscotch Chips
		Assorted Candy and/or Nuts

1. Preheart oven to 350 degrees F (150 degrees Celsius)
2. In a large bowl, mix together butter or margarine, sugar, vanilla extract and eggs until light and fluffy. Stir in flour.
3. Press mixture into a 9"x13" (23 cm x 33 cm) pan. Bake 22 minutes until light brown. Allow to fully cool.
4. In a saucepan, combine corn syrup, butter or margarine, and butterscotch chips. Place over medium heat until mixture boils. Stir occasionally.
5. Spread mixture over cooled cookie layer and immediately sprinkle with candy and nuts. Gently press toppings in place.
6. Cool until butterscotch mixture is firm and cut into bars.

*Note I have occasionally multiplied the caramel topping mixture from 1.5x to 2x. It works fine, but be warned that it does make the bars a little gooey, as once they are cut the caramel will spread over the edges a bit.