(Adapted from Joanne Fluke’s “Blackberry Pie Murder,” pg. 258-261)

 

CRUST:
2 cups flour

1 cup cold salted butter

1/2 cup brown sugar

 

TOPPING:

2 sticks salted butter

1 cup brown sugar

1/3 cup butterscotch ice cream topping

12 oz. pkg. butterscotch chips

12 oz. pkg. semi-sweet OR milk chocolate chips

1/2 cup finely chopped salted nuts

 

CRUST:
Line a 9-inch by 13-inch cake pan with heavy duty foil, with extra foil sticking out to lift the cookies off the pan when cool. Grease the foil.

Cut butter in to flour. Sprinkle with the 1/2 cup of brown sugar and cut into the flour until mixture looks like coarse cornmeal.

Pour into the prepared cake pan and press it down lightly.

Bake at 350°F for 15 minutes. While crust is baking, prepare topping.

TOPPING:
Combine butter and brown sugar in a saucepan. Bring it to a boil over medium high heat on the stovetop, stirring constantly. Boil it for exactly five (5) minutes, stirring it constantly. When the time is up, pull the saucepan off the heat and onto a cold burner. Quickly stir in the butterscotch sauce.

Remove crust from the oven when the 15-minute baking time has concluded.

Pour the butterscotch mixture over the baked crust as evenly as you can, spreading it out a bit with a heat-resistant rubber spatula. Don’t worry if there are some gaps.

Return to oven at 325°F for 10 minutes.

Combine the butterscotch chips and the chocolate chips in a bowl and sprinkle over the baked cookies. Allow to melt and then spread them as evenly as you can with a heat-resistant rubber spatula or a frosting knife. Sprinkle with nuts while the topping is still soft.

Chill thoroughly in the refrigerator.

When the pan has chilled, peel the foil from the cookies and break them into random-sized pieces.