Butterscotch Bars I

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

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. Combine the remainder with the dry mixture and mix well.
3. Spread batter into one 8 inch square buttered baking pan. 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.

zwieback cracker crumbs, marshmallows, pecans, brown sugar, milk, butterscotch chips, vanilla

Taken from www.allrecipes.com/recipe/11089/butterscotch-bars-i/ (may not work)