Butterscotch Shortbread Bars

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READY IN: 1hr
YIELD: 24 bars
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Line a 9-inch square baking pan with foil, extending foil over edges of pan.
  • Butter foil; set pan aside.
  • 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.
  • Press mixture into bottom of prepared pan; bake at 350° for about 25 minutes or until golden brown.
  • In a saucepan, melt the remaining ¼ cup butter; stir in sugar, brown sugar, corn syrup, water, and salt.
  • Stir in cashews; bring mixture to boiling over med-high heat, stirring constantly.
  • Boil, uncovered, for 5 minutes, stirring often.
  • Remove pan from heat; stir in whipping cream and vanilla.
  • Spread butterscotch mixture evenly over baked crust.
  • Bake 12-15 minutes more or until most of the surface is bubbly.
  • Cool completely in pan on a wire rack.
  • Using foil, lift bars out of pan; carefully peel foil from sides of bars; cut into bars.
  • 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.
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