Butterscotch Cashew Bars
My friends and I could not stop eating these until they were gone.
- Preparing Time: 35 minutes
- Total Time: 1 hour
- Served Person: 42
salty
sweet
buttery
desert
butterscotch
cashew
american
dessert
summer
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 2 cups all-purpose flour
- 3 tablespoons butter
- 1 cup butter softened
- 1 teaspoons salt
- 3/4 cup brown sugar packed
- 1 package butterscotch chips (10 to 11 ounces)
- 1/2 cup light corn syrup
- 2 teaspoons water
- 2 cups salted cashew halved
- Carbohydrate 22.3475145238095 g
- Cholesterol 28.222380952381 mg
- Fat 13.777849047619 g
- Fiber 0.512107147943406 g
- Protein 2.22839880952381 g
- Saturated Fat 7.35220019047619 g
- Serving Size 1 1 Serving (44g)
- Sodium 144.869238095216 mg
- Sugar 21.8354073758661 g
- Trans Fat 0.920590190476192 g
- Calories 217 calories
In a large mixing bowl, cream the butter and brown sugar until light and fluffy. Combine flour and salt; add to creamed mixture just until combined. Press into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 10-12 minutes or until lightly browned. Meanwhile, in a small saucepan, combine the butterscotch chips, corn syrup, butter and water. Cook and stir over medium heat until chips are butter are melted. Spread over crust. Sprinkle with cashews; press down lightly. Bake for 11-13 minutes or until topping is bubbly and lightly browned. Cool on a wire rack. Cut into bars.
