Butterscotch Pecan Bars (Allyson Cichy and Cathy Radford)

1 ½ cups flour
2 tsp. baking powder
½ cup butter, softened
2 cups brown sugar
2 eggs
1 ½ tsp. vanilla
¼ cup butter
1/3 cup white corn syrup
1/3 cup sugar
2 Tbsp. water
1 ½ cups pecans or sliced almonds
4 oz. milk chocolate, melted

Combine flour and baking powder; set aside. Melt butter in large saucepan. Remove from heat; blend in sugar. Beat in eggs and vanilla. Stir in flour mixture. Spread batter in a greased 13 x 9 inch pan. Bake 20 min. at 350°F.

Melt ¼ cup butter in small saucepan. Add and mix in corn syrup, sugar and water. Bring to boil’ boil 4 minutes; stir constantly. Stir in nuts. Spread evenly over crust. Bake 15 minutes longer. Cool. Drizzle melted chocolate over bars. Cut. Keeps 2 weeks if covered in fridge.