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Butterscotch Cashew Bars
Butterscotch Cashew Bars are a delicious blend of sweet shortbread, rich shortbread, and crunchy cashews. These butterscotch caramel bars are a guaranteed hit!
Ingredients
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) firmly packed light brown sugar
- 1 ¼ teaspoons kosher salt
- 2 ½ cups (300 g) all-purpose flour
- 11 ounces (312 g) butterscotch chips
- ¾ cup (180 ml) light corn syrup
- 4 teaspoons (20 ml) water
- 2 cups (280 g) roasted salted whole cashews
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Instructions
- Preheat oven to 350°F (175°C). Spray a 9″x 13″x 2" pan with cooking spray. Using two sheets of parchment paper, line the pan’s width and length, creating a parchment “sling.” Spray the parchment paper with cooking spray.
- Using an electric mixer on medium speed, beat the 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 the 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 the butterscotch chips, corn syrup, and water. Stir until the mixture comes to a simmer and the butterscotch chips are melted. Pour over the crust.
- Sprinkle the cashews over the butterscotch caramel. Bake for 5 minutes.
- Cool completely on a wire rack. After cooling, remove from the pan and use a very sharp knife to cut into bars.
Notes
- Recipe slightly adapted from The Sweet Melissa Baking Book.
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