Confetti Caramel Bars
1 cup packed brown sugar
1 cup butter or margarine, softened
1 1/2 teaspoons vanilla
2 cups Gold Medal® all-purpose flour
1/2 cup light corn syrup
2 tablespoons butter or margarine
1/2 bag (11-oz size) butterscotch chips (1 cup)
1 1/2 to 2 cups assorted candies and nuts (such as candy corn, candy-coated chocolate candies and salted peanuts)
Heat oven to 350°F. In large bowl, beat brown sugar, 1 cup butter, the vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in flour. Press evenly in bottom of ungreased 13x9-inch pan. Bake 20 to 22 minutes or until light brown. Cool 20 minutes.
In 1-quart saucepan, heat corn syrup and 2 tablespoons butter over medium heat, stirring occasionally, until mixture boils. Stir in chips until melted.
Immediately spread butterscotch mixture over baked layer. Sprinkle with candies and nuts; gently press into butterscotch mixture. Cool at least 2 hours until butterscotch mixture is firm (do not refrigerate).
For bars, cut into 8 rows by 4 rows.