If you’re looking for a dessert that perfectly balances buttery richness and nutty crunch, these Butterscotch Cashew Bars are the answer.
With a crisp shortbread base, a gooey butterscotch topping, and a sprinkle of salted cashew halves, these bars are an irresistible treat.
Whether for a family gathering or a sweet snack, they are sure to satisfy your sweet tooth.
Butterscotch Cashew Bars
Perfect harmony of butterscotch and cashews with every bite!
Ingredients
- ½ cup plus 1 tablespoon unsalted butter, softened
- 7 tablespoons packed brown sugar
- 1 ¼ cups all-purpose flour
- ¾ teaspoon salt
- 7 ounces butterscotch chips
- ¼ cup plus 1 tablespoon light corn syrup
- 1 ½ tablespoons unsalted butter
- 1 teaspoon water
- 1 ¼ cups salted cashew halves
Instructions
1. Preheat and Prepare the Pan
Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with aluminum foil, leaving an overhang on two sides to make lifting the bars out easier once they’re cooled.
2. Make the Shortbread Base
In a mixing bowl, cream together the softened butter and packed brown sugar until light and fluffy. Add the flour and salt, mixing until just combined. The dough should be crumbly yet hold together when pressed. Firmly press the dough evenly into the prepared baking pan. Prick the dough four or five times with a fork to prevent bubbling during baking. Bake for 12-13 minutes, or until the edges are lightly golden.
3. Compact the Base
After removing the shortbread from the oven, carefully press it down gently but firmly to compact the base slightly. You can use folded paper towels or the bottom of a smooth glass for this step. Be cautious as the shortbread will be hot.
4. Prepare the Butterscotch Topping
While the shortbread base is baking, begin making the butterscotch topping. In a medium saucepan, combine the butterscotch chips, light corn syrup, butter, and water. Cook over medium-low heat, stirring constantly until the butterscotch chips and butter are fully melted and the mixture is smooth and glossy.
5. Assemble and Bake
Pour the warm butterscotch mixture evenly over the baked shortbread base. Sprinkle the salted cashew halves over the top, pressing them lightly into the butterscotch layer. Return the pan to the oven and bake for an additional 12-13 minutes, or until the topping is bubbly and golden.
6. Cool and Slice
Allow the bars to cool completely in the pan on a wire rack. Once cooled, use the foil overhang to lift the bars out of the pan. Remove the foil and transfer the slab to a cutting board. Use a sharp knife to cut into squares or bars. Serve and enjoy!
FAQs
1. Can I use a different type of nut instead of cashews?
Yes, you can substitute cashews with other nuts like pecans, almonds, or walnuts. Just ensure they are salted for that perfect sweet-salty balance.
2. Can I make these bars ahead of time?
Absolutely! These bars can be made a day in advance. Store them in an airtight container at room temperature for up to 3 days.
3. Is there a substitute for corn syrup?
If you prefer not to use corn syrup, you can substitute it with an equal amount of honey or golden syrup. However, this might slightly alter the texture and flavor.
4. How should I store the leftover bars?
Store any leftover bars in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 2 months.
5. Can I double the recipe?
Yes, you can double the recipe and bake it in a 9×13-inch pan. Just keep an eye on the baking times as they may vary slightly.
