Butterscotch Cashew Bars
- 1/2 pound 2 sticks unsalted butter, softened
- 1 cup firmly packed light brown sugar
- 1 1/4 teaspoons kosher salt
- 2 1/2 cups flour
- 11 oz butterscotch chips
- 3/4 cup light corn syrup
- 1 tablespoon plus 1 teaspoon water
- 2-3 cups roasted salted whole cashews enough to generously cover the top of bars
- 1-2 cups chocolate chips if using
Position rack in center of oven. Preheat oven to 350 degrees. Spray a 9×13 pan with PAM. Line the pan with parchment paper or foil. Spray the paper or foil lightly with PAM.
Cream the butter, brown sugar and salt on medium speed in a mixer with a paddle attachment for 1 to 1 1/2 minutes. Decrease the speed to low, add flour and mix just until combined. Do not over mix.
Press the dough lightly and evenly onto the bottom of the prepared pan and poke holes all over with a fork. Bake for 35 to 40 minutes, or until the crust turns a golden color. Remove to a wire rack and cool.
Meanwhile, in a large heavy bottomed saucepan over low heat, stir together the butterscotch chips, corn syrup and water. Heat, stirring together until the mixture comes to a simmer and the chips are melted. Remove from the heat and pour the mixture evenly over the pre-baked crust.
Sprinkle the cashews over the butterscotch caramel and return the pan to the oven for 5 minutes. Remove to a wire rack and cool completely. If using chocolate chips, sprinkle on chocolate after removing bars from oven, but before completely cooled.
Use a sharp knife to loosen the edges and lift the bars out of the pan. If this is difficult, pop the pan into a 300 degree oven for a few minutes to warm the butterscotch slightly, and the bars will release more easily.
– I used Kirkland (Costco) brand salted cashews.