2 weeks ago
Friday, April 16, 2010
I bake a lot for my husband. It makes me feel all circa 1950's in a good way. I even have a frilly apron. I don't go as far as the pearls and the high heels...well not unless you count my slippers. Anyway- on to the recipe.
These combine the sweetness of the butterscotch in with a mix of caramelness and the saltiness of the cashews..the base is almost like a shortbread...but not quite. Anyway...I made up a word or two in there to try and describe these bars. They're a hit here.
This is from The Sweet Melissa Baking Book- slightly modified.
2 sticks butter- soft
1c firm packed brown sugar
1 1/4 t kosher salt- NOTE KOSHER!
1 bag (11oz) butterscotch chips
3/4c light corn syrup
1t plus 1T water
2c ROASTED slated whole cashews- please take the time to roast...so good!
1. Oven to 350. Take a 9x13 and cover in parchment. Spray with the Pam.
2. In a mixer mix, cream butter, brown sugar, and salt on medium speed for a minute..get it creamy. Then slowly add in the flour on low speed. Mix just till combined.
3. Lightly press the dough in the bottom of the sprayed parchment pan. Poke lots of holes with a fork...all over that baby. Bake 35-40minutes or until the crust turns a golden color. Wire rack to cool.
4. In a large sauce pan over low heat, stir the butterscotch chips, the corn syrup and water. Heat until the mixture comes to a simmer and the chips are melted. Remove and pour the mixture evenly over the prebaked crust.
5. Sprinkle those beautifully toasted cashews over the top and pop back in the oven for 5 minutes.
Let cool completely before you remove the parchment to cut. Makes around 2dzn bars depending on how small you cut...here they made around 12. ;)
Posted by Rebecca (Indecisive Baker) at 1:42 PM