Butterscotch Bars I

3 cups zwieback cracker crumbs

2 cups miniature marshmallows

1 cup chopped pecans

⅔ cup packed brown sugar

1 cup evaporated milk

2 cups butterscotch chips

½ teaspoon vanilla extract

In a large bowl combine zwieback crumbs, marshmallows, nuts and brown sugar.

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.

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.