Butterscotch Shortbread Bars

24
Servings
25m
Prep Time
37m
Cook Time
1h 2m
Ready In

Recipe: #32715

June 23, 2019

Categories: Desserts, Cookies, Bars more



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Original recipe yields 24 servings
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Nutritional

  • Serving Size: 1 (29.2 g)
  • Calories 107.4
  • Total Fat - 6.3 g
  • Saturated Fat - 3.9 g
  • Cholesterol - 16.6 mg
  • Sodium - 80.2 mg
  • Total Carbohydrate - 12.5 g
  • Dietary Fiber - 0.9 g
  • Sugars - 7.7 g
  • Protein - 1 g
  • Calcium - 10.4 mg
  • Iron - 0.3 mg
  • Vitamin C - 1.9 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 350 degrees F.

Step 2

Line a 9x9x2 inch pan with foil. I used a 7x11ish pan. Make sure the foil extends over the edges. Butter foil

Step 3

In a medium bowl mix 1 1/4 cups all-purpose flour with 3 tablespoons of brown sugar and 1/4 teaspoon baking powder.

Step 4

Cut in 1/2 cup of butter with a pastry blender until dough starts to cling together

Step 5

Press the mixture into the bottom of prepared pan

Step 6

Bake for 25 minutes or until golden brown.

Step 7

Coarsely chop cashews.

Step 8

Melt 1/4 cup of butter in a heavy medium saucepan.

Step 9

When the butter is melted add in 1/3 cup each of granulated sugar, brown sugar, corn syrup, water and salt. Mix

Step 10

Add chopped cashews.

Step 11

Bring to a boil, stirring constantly. Once its at a boil, continue stirring for about 5 minutes.

Step 12

Remove from heat and addwhipping cream and vanilla.

Step 13

Pour the butterscoth sauce evenly over the baked crust.

Step 14

Bake for another 12 minutes.

Step 15

Let it cool in the pan on a wire rack.

Step 16

When the bars are completely cool remove from pan and peel the foil off

Step 17

Cut into bars

Tips & Variations


No special items needed.

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