BUTTERSCOTCH SHORTBREAD BARS

Butterscotch Shortbread Bars image

Provided by ratherbeswimmin

Categories Bar Cookie

Time 1h

Yield 24 bars

Number Of Ingredients 12

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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

Steps:

Line a 9-inch square baking pan with foil, extending foil over edges of pan.
Butter foil; set pan aside.
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.
Press mixture into bottom of prepared pan; bake at 350° for about 25 minutes or until golden brown.
In a saucepan, melt the remaining ¼ cup butter; stir in sugar, brown sugar, corn syrup, water, and salt.
Stir in cashews; bring mixture to boiling over med-high heat, stirring constantly.
Boil, uncovered, for 5 minutes, stirring often.
Remove pan from heat; stir in whipping cream and vanilla.
Spread butterscotch mixture evenly over baked crust.
Bake 12-15 minutes more or until most of the surface is bubbly.
Cool completely in pan on a wire rack.
Using foil, lift bars out of pan; carefully peel foil from sides of bars; cut into bars.
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.