Swirly Caramel Choco-Butterscotch Shortbread Bars

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   ["CRUST: Preheat oven to 350*F.", "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).", "Firmly press into the bottom of an ungreased 13x9"" baking pan; sprinkle the nuts evenly over the top.", "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).", "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.", "Pour the mixture over the nuts and crust; bake for 18-20 minutes, or until caramel is bubbly.", "Immediately sprinkle with butterscotch and chocolate chips; let stand 5 minutes.", "Swirl the chips as they melt, leaving some whole for a marbled effect.", "Cool completely before cutting into bars."]

* Per serving · 4 servings · Values may vary.

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