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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Butterscotch and cashews make these bars amazing! Be careful it's hard to eat just one. Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. Makes 2 dozen 2-inch bars.
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