Swirly Caramel Choco-Butterscotch Shortbread Bars

• 2 cups flour
• 1 cup packed light brown sugar or 1 cup dark brown sugar
• 12 cup butter, softened
• 1 cup chopped nuts (any kind(Beth made these with macadamia nuts)
• 23 cup butter
• 12 cup packed light brown sugar or 12 cup dark brown sugar
• 12 cup butterscotch chips
• 12 cup semi-sweet chocolate chips or 12 cup milk chocolate chips or 12 cup white chocolate chips

1. CRUST: Preheat oven to 350*F.
2. Combine the flour, brown sugar, and butter in a large bowl; beat with an electric mixer on medium speed, scraping bowl often, until the mixture is crumbly (2-3 minutes).
3. Firmly press into the bottom of an ungreased 13x9" baking pan; sprinkle the nuts evenly over the top.
4. FILLING: Combine the butter and brown sugar in a 1-quart saucepan; cook over medium heat, stirring constantly, until the mixture comes to a full boil (about 4-5 minutes).
5. Boil, stirring constantly, until a candy thermometer registers 242*F (or until a small amount dropped into ice water forms a firm ball), about 2-3 minutes.
6. Pour the mixture over the nuts and crust; bake for 18-20 minutes, or until caramel is bubbly.
7. Immediately sprinkle with butterscotch and chocolate chips; let stand 5 minutes.
8. Swirl the chips as they melt, leaving some whole for a marbled effect.
9. Cool completely before cutting into bars.

flour, brown sugar, butter, nuts, butter, brown sugar, butterscotch chips, semisweet chocolate chips

Taken from www.food.com/recipe/swirly-caramel-choco-butterscotch-shortbread-bars-70608 (may not work)