Butterscotch Shortbread Bars
- 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
Preheat oven to 350 degrees F.
Line a 9x9x2 inch pan with foil. I used a 7x11ish pan. Make sure the foil extends over the edges. Butter foil
In a medium bowl mix 1 1/4 cups all-purpose flour with 3 tablespoons of brown sugar and 1/4 teaspoon baking powder.
Cut in 1/2 cup of butter with a pastry blender until dough starts to cling together
Press the mixture into the bottom of prepared pan
Bake for 25 minutes or until golden brown.
Coarsely chop cashews.
Melt 1/4 cup of butter in a heavy medium saucepan.
When the butter is melted add in 1/3 cup each of granulated sugar, brown sugar, corn syrup, water and salt. Mix
Add chopped cashews.
Bring to a boil, stirring constantly. Once its at a boil, continue stirring for about 5 minutes.
Remove from heat and addwhipping cream and vanilla.
Pour the butterscoth sauce evenly over the baked crust.
Bake for another 12 minutes.
Let it cool in the pan on a wire rack.
When the bars are completely cool remove from pan and peel the foil off
Cut into bars
Tips & Variations
No special items needed.