Butterscotch Shortbread Bars |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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From BHG Ingredients:
1 1/4 cups all-purpose flour |
3 tablespoons brown sugar |
1/4 teaspoon baking powder |
3/4 cup butter |
1/3 cup sugar |
1/3 cup packed brown sugar |
1/3 cup light corn syrup |
1 tablespoon water |
1/4 teaspoon salt |
1/2 cup coarsely chopped cashews |
1/4 cup whipping cream |
1 teaspoon vanilla |
Directions:
1. Line a 9-inch square baking pan with foil, extending foil over edges of pan.
2. Butter foil; set pan aside.
3. In a bowl, combine flour, 3 tablespoons brown sugar, and baking powder; use a pastry blender and cut in 1/2 cup butter until mixture resembles coarse crumbs.
4. Press mixture into bottom of prepared pan; bake at 350° for about 25 minutes or until golden brown.
5. In a saucepan, melt the remaining 1/4 cup butter; stir in sugar, brown sugar, corn syrup, water, and salt.
6. Stir in cashews; bring mixture to boiling over med-high heat, stirring constantly.
7. Boil, uncovered, for 5 minutes, stirring often.
8. Remove pan from heat; stir in whipping cream and vanilla.
9. Spread butterscotch mixture evenly over baked crust.
10. Bake 12-15 minutes more or until most of the surface is bubbly.
11. Cool completely in pan on a wire rack.
12. Using foil, lift bars out of pan; carefully peel foil from sides of bars; cut into bars.
13. To store: place in layers separated by waxed paper in an airtight container; cover; store at room temperature up to 3 days or freeze up to 3 months.
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