2/3 cup shortening
2 1/4 cups light brown sugar, firmly packed
3 large eggs
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour, sifted or stirred before measuring
1/2 teaspoon salt
2 1/2 teaspoons baking powder
1 cup chopped pecans or walnuts
1 cup semisweet chocolate chips (6 ounce package)

Cream shortening and sugar; add eggs one at a time, beating after each
addition. Beat in vanilla. Sift dry ingredients together into another
bowl; stir into creamed mixture until blended. Fold in chopped nuts and
chocolate chips. Spread in greased and floured 15×10x3/4-inch jelly
roll pan. Bake butterscotch squares at 350 degrees for about 25 to 30
minutes.
Cut into squares while still warm.