Butterscotch Shortbread Bars
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Original recipe yields 24 servings
Ingredients
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 by Step Method
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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