Butterscotch Bars I

Ingredients

• 0.7 cup brown sugar packed
• 2 cups butterscotch chips 
• 3 cups zwieback cracker crumbs 
• 1 cup evaporated milk 
• 2 cups marshmallows miniature
• 1 cup pecans chopped
• 0.5 teaspoon vanilla extract 

Equipment

• bowl
• sauce pan
• baking pan

Directions

1. In a large bowl combine zwieback crumbs, marshmallows, nuts and brown sugar.
2. In a saucepan over low heat cook the evaporated milk and butterscotch chips. Stir mixture constantly until the chips have melted and the mixture is smooth. Reserve 1/2 cup of the butterscotch mixture for glaze.
3. Combine the remainder with the dry mixture and mix well.
4. Spread batter into one 8 inch square buttered baking pan.
5. Drizzle reserved butterscotch mixture over the top. Refrigerate bars for several hours or overnight before cutting and serving. Store leftovers in a covered container in the refrigerator.