REC: Cashew Butterscotch Bars
Cashew Butterscotch Bars – Toronto Star Recipe
1 c + 2 tblsp soft butter, plus more to grease pan
¾ c + 2 tblsp packed brown sugar
1 ¾ tsp salt
2 ½ c all purpose flour Makes about 36
3 ½ tblsp butter softened
300 gm bag butterscotch chips
½ c + 2 tblsp light corn syrup
1 tblsp + 2 ½ tsp water
2 ½ c salted cashew pieces Oven 350f.
Line bottom & sides of baking sheet 13x18" with parchment
For crust, in large bowl with rubber spatula, beat butter and brown sugar until smooth.
In small bowl, combine salt & flour. Stir into butter mixture, mixing until well combined, but crumbly. If dough is mixed until ball forms, crust will be tough. Pat dough evenly but gently along bottom of prepared pan, making sure not to pack dough down. Bake 5 min. With fork, prick dough all over. Bake until dough lightly browned, dry and no longer soft to touch, about 7 minutes. Transfer to cooling rack, but don’t turn off oven.
For topping, in large saucepan over medium heat, combine butter, chips, syrup and water. Cook, stirring constantly, until butter and chips melt, about 5 minutes. Pour topping over crust, using spatula to spread evenly to corners. Sprinkle with cashew pieces, press down lightly.
Bake until topping is bubbly and cashews lightly browned, 12-15 minutes. Transfer to rack& cool before cutting into bars.
