Butterscotch Cashew Bars

Butterscotch Cashew Bars

This recipe contains Gluten Free notes

Ingredients

  • 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 (GF use Domata)
  • 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‚Äôs width and length, creating a parchment ‚Äúsling.‚Äù 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.