These have been on my list of things to make, and I finally decided to make them last week. I love anything butterscotch, and I thought the cashews would be an interesting twist. These bars have a shortbread crust, which is great combined with the butterscotch sauce. I can’t say enough about the butterscotch sauce. It was so sweet and full of butterscotch flavor. I think it would also be good drizzled over some ice cream. You first bake the shortbread crust, and then you top it with the butterscotch sauce and the cashews. These had the perfect combination of sweet and salty. Everyone seemed to really like them. It seems like men are crazy about cashews, and the cashews in this recipe got them pretty excited. It was nice to seem them in a recipe, because you usually see peanuts. One of the teachers at school said they reminded her of a Pay Day bar, but that the cashews and the crust and filling were even better. These would make a great dessert to serve when you have people over, because you can pick them up easily. I would definitely make them again!
Butterscotch Cashew Bars
from The Sweet Melissa Baking Book by Melissa Murphy
- 1/2 pound (2 sticks, or 1 cup) butter
- 1 cup firmly packed light brown sugar
- 1 & 1/4 teaspoons kosher salt
- 2 & 1/2 cups all-purpose flour
- 11 ounces butterscotch chips
- 3/4 cup light corn syrup
- 1 tablespoon plus 1 teaspoon water
- 2 cups roasted salted whole cashews
- Preheat oven to 350°. Spray a 9″x 13″ pan with cooking spray. Using two sheets of parchment paper, line the pan’s width and length, creating a parchment “sling.” Spray parchment paper with cooking spray.
- Using an electric mixer on medium speed, beat butter, brown sugar, and salt for 1 to 1 & 1/2 minutes. Decrease mixer speed to low and add the flour. Mix just until combined. Lightly press dough evenly into the prepared pan. Poke holes in the dough with a fork. Bake for 30 to 40 minutes, until the crust is a golden color. Remove to wire rack to cool.
- In a heavy saucepan over low heat, stir together butterscotch chips, corn syrup, and water. Stir until mixture comes to a simmer and butterscotch chips are melted. Pour over crust.
- Sprinkle cashews over the butterscotch caramel. Bake for 5 minutes. Cool completely on a wire rack. After cooling, remove from pan and use a very sharp knife to cut into bars.
- Makes 2 dozen 2-inch bars.
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