Cashew Butterscotch Bars

Last year when I did the first series of 24 Days of Christmas Baking, I shared many of the baked sweets that I make year after year. Midway through, I realized that I didn’t want to use all my favourite treats in the first year. I decided to save a few for this year. So, here is the first one! Cashew Butterscotch Bars just sound amazing, don’t they!! I have made these bars for the past 10 years and they are, by far, the most popular cookie or square I make over the holidays. These are the first to disappear on a tray of Christmas baking and I always need to make sure I grab one or I will miss out. Some years, I make a double batch of them, so that we will have enough for everyone to enjoy. I encourage you to give these ones a try, you will love them!! Adapted from Better Homes and Gardens 2002 Christmas Cookies magazine.

cashew butterscotch bars text

Course Dessert
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 36
Author Steve Cylka

Ingredients

  • 2 tbsp butter
  • 3/4 cup butter
  • 1/3 cup brown sugar
  • 2 cups flour
  • 1/2 tsp baking powder
  • 1/3 cup butter
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 cup corn syrup
  • 1 1/2 tbsp water
  • 1/2 tsp salt
  • 3/4 cup cashews , chopped
  • 1/3 cup whipping cream
  • 1 1/2 tsp vanilla

Instructions

  • Line a 13x9 cake pan with foil and then butter the foil.
  • In a mixing bowl, cream the 3/4 cup butter with the 1/3 cup brown sugar. Whisk the flour and baking powder together. Slowly beat the flour into the butter and sugar. Press evenly into the baking pan.
  • Bake in a 350F oven for 25 minutes.
  • Meanwhile, make the butterscotch by melting the 1/3 cup butter in a saucepan on medium heat. Add the white sugar, brown sugar, corn syrup, water, salt. Once the sugars are dissolved, stir in the cashews.
  • Bring the sauce to a boil on medium/high heat. Boil, stirring often for 5 minutes. Remove from the heat and stir in the whipping cream and vanilla.
  • Pour the butterscotch mixture over the baked crust.
  • Place back in the oven and cook another 13-16 minutes. The surface should be bubbling all over. Remove from the oven and cool on a wire rack.

About Steve Cylka

Steve is the author of The Black Peppercorn. He is a recipe developer and food photographer. His recipes have been featured on websites like Bradley Smoker, Times Picayune, Buzzfeed, and Basil & Salt. He has also authored and co-authored a couple cookbooks.

2 comments

  1. Thanks, Steve, for the butterscotch square recipe. It does look amazing and I will definitely be adding it to my final Christmas baking list. Mmmmmmm!
    By the way, I’ve got to say that your pictures are amazing! Great job! I love this site!

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