Categories: Cookies, Dessert

Ingredients

• 1 1/4 cups all-purpose flour
• 3 tablespoons brown sugar
• 1/4 teaspoon baking powder
• 3/4 cup butter
• 1/3 cup sugar
• 1/3 cup packed brown sugar
• 1/3 cup light corn syrup
• 1 tablespoon water
• 1/4 teaspoon salt
• 1/2 cup coarsely chopped cashews
• 1/4 cup whipping cream
• 1 teaspoon vanilla

Directions

1. Line a 9-inch square baking pan with foil, extending foil over edges of pan.

2. Butter foil; set pan aside.

3. In a bowl, combine flour, 3 tablespoons brown sugar, and baking powder; use a pastry blender and cut in ½ cup butter until mixture resembles coarse crumbs.

4. Press mixture into bottom of prepared pan; bake at 350° for about 25 minutes or until golden brown.

5. In a saucepan, melt the remaining ¼ cup butter; stir in sugar, brown sugar, corn syrup, water, and salt.

6. Stir in cashews; bring mixture to boiling over med-high heat, stirring constantly.

7. Boil, uncovered, for 5 minutes, stirring often.

8. Remove pan from heat; stir in whipping cream and vanilla.

9. Spread butterscotch mixture evenly over baked crust.

10. Bake 12-15 minutes more or until most of the surface is bubbly.

11. Cool completely in pan on a wire rack.

12. Using foil, lift bars out of pan; carefully peel foil from sides of bars; cut into bars.

13. To store: place in layers separated by waxed paper in an airtight container; cover; store at room temperature up to 3 days or freeze up to 3 months.

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