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Total Time
1hr
Prep 20 mins
Cook 40 mins

From BHG

Ingredients Nutrition

Directions

  1. Line a 9-inch square baking pan with foil, extending foil over edges of pan.
  2. Butter foil; set pan aside.
  3. In a bowl, combine flour, 3 tablespoons brown sugar, and baking powder; use a pastry blender and cut in ½ cup butter until mixture resembles coarse crumbs.
  4. Press mixture into bottom of prepared pan; bake at 350° for about 25 minutes or until golden brown.
  5. In a saucepan, melt the remaining ¼ cup butter; stir in sugar, brown sugar, corn syrup, water, and salt.
  6. Stir in cashews; bring mixture to boiling over med-high heat, stirring constantly.
  7. Boil, uncovered, for 5 minutes, stirring often.
  8. Remove pan from heat; stir in whipping cream and vanilla.
  9. Spread butterscotch mixture evenly over baked crust.
  10. Bake 12-15 minutes more or until most of the surface is bubbly.
  11. Cool completely in pan on a wire rack.
  12. Using foil, lift bars out of pan; carefully peel foil from sides of bars; cut into bars.
  13. To store: place in layers separated by waxed paper in an airtight container; cover; store at room temperature up to 3 days or freeze up to 3 months.