Butterscotch Cashew Bars

• Vegetarian

• Condiments

  • 3/4 cup Corn syrup, light

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 cup Brown sugar, firmly packed light
  • 1 1/4 tsp Kosher salt

• Nuts & Seeds

  • 2 cups Cashews, roasted salted whole

• Dairy

  • 1 cup Butter, unsalted

• Desserts

  • 11 oz Butterscotch chips

• Liquids

  • 1 1/3 tbsp Water

Found on bakeorbreak.com

Description

Ingredients

• 1 cup unsalted butter, softened
• 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

• Preheat oven to 350°F. 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 pan and use a very sharp knife to cut into bars.