I like to think that I’m relatively level-headed when it comes to sweets. Sure, I love baking but I don’t really go overboard with recipes that use a ton of butter or cream. Or butterscotch chips. But I happened to read this post on Just Cook NYC and I couldn’t get those orange-hued cashew bars out of my head. Luckily, my local grocery store must have been conspiring because there was a super sale on butterscotch chips! My fate was sealed.
The only problem was that there was no recipe in Justin’s post. No matter, that’s what Google is for (uh, or a bookstore where I could purchase the cookbook
And can I mention that every time I use corn syrup, I squee! Seriously, look at the little red elephant spout on my bottle of Korean corn syrup! Too cute. I guess it’s a good thing, that I only use corn syrup about once a year.
Recently I mentioned that I rarely make layered squares or bar cookies because they seem like to much work. Many people disagreed with me and I guess it just took a little practice to get comfortable. These squares were easy to make, they were easy to cut and totally easy to share with friends. And they go perfectly with a cup of coffee. Even my butterscotch-hating husband couldn’t help but grab seconds.
Please note that the bars were a bit gooey in the very middle which wasn’t a bad thing. If you wanted a firmer centre, you could bake them for another 5 minutes or so – but watch them closely because I’m guessing that they could burn quickly around the edges.
elsewhere: It’s feeling like spring here in Vancouver, so why not get festive and celebrate the longer days! Over at Poppytalk, I make some creamy green salsa. It’s unusual and full of flavour and totally vegan, so get your dip on.
butterscotch cashew bars
(adapted from Serious Eats)base:
2 1/2 c all-purpose flour
1 c firmly packed brown sugar
1 1/2 t kosher salt
1 c cold butter
1-2 T cold watertopping:
1 2/3 c butterscotch chips
1/2 c + 2 T light corn syrup
3 1/2 T unsalted butter
1/4 t kosher salt
2 T water
2 c salted cashew pieces, roughly choppedPreheat oven to 350F. Lightly butter your 9×13″ pan and cut two strips of parchment. Lay one lengthwise and the other widthwise with the paper long enough to go outside the pan (this provides you with handles to lift the bars out when you are ready to cut into them). Butter up your parchment too.
Combine the flour, sugar, and salt. Add the butter and use your hands or a food processor to crumble the dough into small pieces. Move crumbles to a mixer and add in the water and blend until the dough comes together. Press the dough into your prepped pan and bake for 5 minutes. Remove and poke the dough all over with a fork and bake for another 20 minutes or until it gets lightly golden brown around the edges. Remove from oven and let cool.
In a medium saucepan over low heat, melt butterscotch chips, along with corn syrup, butter, salt and 2 tablespoons of water. When it’s all melty and smooth, stir in the cashews and spread evenly over the cookie base. Bake for 15 minutes or until the butterscotch gets nice and bubbly. Remove from the oven and cool. Cut into squares. Makes 24 2″ squares.
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Mmmmm. now this is comfort food. i must have some now….they look so mouthwatering good.
Fabulous bars! And cute corn syrup bottle 🙂
You had me at cashew! Love butterscotch!
I so often go for chocolate, but these bars are making me rethink that! Will try them soon. Thanks for an interesting and fun website.
this looks so bad for my teeth, but I love the caramel and cookie base!!
Wow this look so good! I just got a huge container of salted cashews, too 🙂
ok so you caused me to go break in to our girl scout cookie stash and it didn’t cure the need to have some butterscotch cashew somethings… recipe bookmarked for next grocery store visit.
I love cashew nuts! Oh, and they’re salted too! Even better. And butterscotch chips to boot! These look sinfully sweet and delicious and gooey – I like gooey! I can see myself developing warm, fuzzy feelings towards these bars. Yes, very cute Korean corn syrup dispenser!
If butterscotch chips went on sale at my grocery store, I would totally take it as a sign. These sound amazing! Butterscotch is one of my FAVORITE dessert flavors.
These look amazing, and you did pretty good for someone without a recipe. When there’s a will, there’s a way!!
Good call on using butterscotch chips here—I made some awesome bourbon butterscotch sauce to ladle over ice cream, but it was definitely a lot of work to get the sauce to the right consistency (you add liquid to the melted sugar, then the sauce seizes up, etc. etc.). These bars sound like half the work and all the deliciousness!
Oh my gosh, yum. I love butterscotch and I love cashews. Or any salty, crunchy, sweet combo.
Thanks Vanillasugarblog, they are totally comfort food to the max!
Thanks VeggieGirl, it was a cute surprise to open my the corn syrup and find an elephant face 🙂
Renee, glad I could catch your fancy!
Kim, it’s a nice change from chocolate.
Aw, chihiro, give your teeth a good brushing right afterwards! They aren’t sticky so no worries about them sticking to your teeth. But they are packed with sugar.
Rachel, sounds like the fates are conspiring!!
Nessa, yes, give these a try after your cookie binge 🙂
Joanne, I think you’d like these a lot! A bit of salt to balance out all the sweetness.
Rivki, well, there was a recipe – it was just not all there! Thanks.
Maddie, yes, these are so much simpler than creating a caramel from scratch.
Well Kimberley, I think these bars were made for you 🙂
Jeannette, I like the idea of these, especially as they are similar to a (now defunct) Chicago confection, Lanzi Nut Chews, which though cashew-and-butterscotchy, were more similar to a Rice Krispie treat)…yet both seem very tempting right now.
Thanks,
Dan
I LOVE butterscotch and these look awesome 🙂 I’m saving them for my next party treat!
Um YUM! I think that is all that needs to be said.
Dan, how about this butterscotch-cashew topping OVER at rice krispie square!! OMG.
Sues, they are so delicious – well-loved by everyone who snagged a bite.
Indeed, Eva.
Oh wow, those look amazing- YUM!
These look so good, I love cashews 🙂 I’ll definitely be saving this and making them myself! Love your blog by the way; I just started my own too!
You’ve totally got me. Gooey, salty, sweet and nutty? Sounds like the perfect way to get my sugar fix. And yes, I also think I’m pretty level-headed when it comes to sweets.
How delicious! I wish butterscotch chips were readily available in new Zealand supermarkets.. I’m really craving a slice of your cashew bar now!
Thanks Megan, they are super fantastico! Really 🙂
Thanks so much Ryna for stopping by! I’ll check out your blog.
Yes, lo, these are everything you describe and more.
Lucy, that is a bit of a bummer! There’s always online ordering for such butterscotch-chip-craving occasions!
These look so good! Definitely going to give them a try
Drool! These look incredible… One question – I can’t see the bottom or the side of the bar… Is the base a flour-type concoction – like a cake? Is it more of a pie crust? Does the butterscotch cashew mix melt into the base?
Thanks in advance!!!
Thanks Candy Crusader, they’re delicious!
Heather, good question. It’s like a shortbread cookie crust. The butterscotch sits on top of the cookie base. They are good, so please give them a try.
Sorry – I had one more question and didn’t know it… Your recipe calls for the pan to be buttered, but did you put a layer of parchment paper down?
Thanks for answering my last question… As you can probably tell – I’m making these!
Thank you Heather! Yes, I totally forgot that I did add parchment to the bottom and have amended the recipe. Thank you, thank you!! Please let me know how they turn out 🙂
I saw your pictures of these bars and my brain said, “Squeeee!” I am not as sparing with sweets; can’t wait to make these.
When I was in SE Asia I couldn’t indulge in my daily choc fix (melty!) so we ate something like this but with sesame seeds, bad for teeth, SO good for my tastebuds ^_^
Kate, let me know if you give them a try!
Sasa, sounds good!