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.
- 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
- 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.