This recipe was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy.

BUTTERSCOTCH BARS

2 cups sifted flour
1 tsp. baking soda
1/2 tsp. salt
1 cup butter or margarine
2/3 cup packed brown sugar
2/3 cup granulated sugar
2 eggs
1 tsp. vanilla
1/2 tsp. water
1 cup chopped walnuts
1 12-oz. package butterscotch bits

Sift together flour, baking soda in salt. In another bowl, cream butter and sugars with an electric mixer until fluffy. Add eggs, one at a time, beating after each addition. Blend in vanilla and water.

Gradually stir dry ingredients into creamed mixture, blending well. Stir in walnuts. Spread in a greased, 10½-by-15½-inch jelly roll pan. Sprinkle butterscotch pieces over top. Bake at 375 degrees for two minutes. Remove from oven and cut through batter with metal spatula to swirl butterscotch through batter. Bake 12 minutes longer, or until top springs back when touched. Cool briefly. Frost with a powdered sugar icing, if desired. Cut into bars.