I don’t usually care for butterscotch flavor. My dad LOVED warm butterscotch pudding and my mom made it for him quite regularly. So I was feeling a bit nostalgic when I smelled the topping cook. And I while the recipe looked good enough to try, I wasn’t sure I would like them since I really disliked the butterscotch pudding my mom made from a mix. And then I tasted them….
I LOVE this book, “The Sweeter Side of Amy’s Bread”. You MUST buy THIS BOOK. I absolutely LOVE everything in it. I’m pre-ordering the Their next one as well, which is coming out next month. I’ll show you why….look…
No, come closer…
Can you taste it? … Shortbread crust….caramely butterscotch topping soaked in….crisp cashews
Hey! Go make your own! Don’t worry, there will be enough to share… unless you go hide in a closet with the pan….
BUTTERSCOTCH CASHEW BARS
Crust:
2 2/3 cups flour
2 tsp kosher salt
1 1/4 cups cold unsalted butter
1 1/8 cups packed light brown sugar
Topping:
1 2/3 cups butterschotch chips (10 oz)
1/2 cup + 2 T light corn syrup
3 1/2 T unsalted butter
2 T water
1/4 tsp kosher salt
2 cups Cashew pieces, roasted and salted
Spray a 12 by 17 inch cookie sheet with PAM or line with foil and then spray with PAM.
Make crust. In a food processor with a metal blade, combine flour and salt. Cut butter into cubes, and put half in with flour and pulse for a few seconds. Add half the brown sugar and pulse again, then add the remaining butter and brown sugar and process 20 or 30 seconds until a coarse meal is formed and the dough is just beginning to gather into a ball. The dough will be a little crumbly but will almost form a ball.
If you don’t have a food processor-just use a pastry blender
Spread the crust evenly into prepared pan, patting gently and evenly. Don’t pack it down too much or the crust will become tough. Bake at 350 degrees for about 5 minutes, then prick lightly with a fork all over. Return to oven and bake 10 more minutes. Crust will be slightly browned and soft to the touch. Allow to cool for several minutes. Leave the oven on.
Make the topping. In a medium saucepan, combine butterscotch chips, corn syrup, butter, water, and salt. Cook over medium heat, stirring constantly until chips have melted completely and it has just begun to simmer, about 5 minutes.
Stir in cashew pieces and spread evenly over baked crust. Try to spread to corners if possible, but it will spread a little in baking.
Bake again for 11 to 15 minutes, or until surface is brown and very bubbly.
Allow to cool completely on a wire rack before cutting them into 25 pieces (5 across and 5 down).
Ingredients
Crust:
- 2 2/3 cups flour
- 2 tsp kosher salt
- 1 1/4 cups cold unsalted butter
- 1 1/8 cups packed light brown sugar
Topping:
- 1 2/3 cups butterscotch chips (10 oz)
- 1/2 cup + 2 T light corn syrup
- 3 1/2 T unsalted butter
- 2 T water
- 1/4 tsp kosher salt
- 2 cups Cashew pieces, roasted and salted
Instructions
- Spray a 12 by 17 inch cookie sheet with PAM or line with foil and then spray with PAM.
- Make crust. In a food processor with a metal blade, combine flour and salt. Cut butter into cubes, and put half in with flour and pulse for a few seconds. Add half the brown sugar and pulse again, then add the remaining butter and brown sugar and process 20 or 30 seconds until a coarse meal is formed and the dough is just beginning to gather into a ball. The dough will be a little crumbly but will almost form a ball.
- If you don't have a food processor-just use a pastry blender
- Spread the crust evenly into prepared pan, patting gently and evenly. Don't pack it down too much or the crust will become tough. Bake at 350 degrees for about 5 minutes, then prick lightly with a fork all over. Return to oven and bake 10 more minutes. Crust will be slightly browned and soft to the touch. Allow to cool for several minutes. Leave the oven on.
- Make the topping. In a medium saucepan, combine butterscotch chips, corn syrup, butter, water, and salt. Cook over medium heat, stirring constantly until chips have melted completely and it has just begun to simmer, about 5 minutes.
- Stir in cashew pieces and spread evenly over baked crust. Try to spread to corners if possible, but it will spread a little in baking.
- Bake again for 11 to 15 minutes, or until surface is brown and very bubbly.
- Allow to cool completely on a wire rack before cutting them into 25 pieces (5 across and 5 down).
