Butterscotch Shortbread Bars

[Guest guest]

1 1/4 c. flour

3 tbsp brown sugar

1/4 tsp baking powder

1/2 c. butter

1/4 c. butter

1/3 c. sugar

13 c. brown sugar

1/3 c. light corn syrup

1 tbsp water

1/4 tsp salt

1/2 c. coarsely chopped cashews

1/4 c. whipping cream

1 tsp vanilla

 

1. preheat oven to 350 degrees. line a 9 " square pan with aluminum

foil to stretch over edges. butter the foil.

2. for crust: in a medium bowl combine flour, 3 tbsp brown sugar,

and baking powder. using a pastry blender, cut in 1/2 c. butter till

mixture resembles coarse crumbs. press crust mixture into prepared

pan. bake in preheated oven for 25 minutes or till golden brown.

3. meanwhile, for butterscotch sauce, in a heavy saucepan melt the

1/4 c. butter. stir in sugar, the 1/3 c. brown sugar, corn syrup,

water, and salt; stir in chopped cashews. bring to a boil over

medium-high heat, stirring constantly. boil, uncovered, for 5

minutes, stirring often. remove saucpan from heat. stir in whipping

cream and vanilla.

4. spread butterscotch sauce evenly over baked crust. bake 12-15

minutes or till most surface is bubbly. cool in pan on wire rack.

using the foil, lift the shortbread out of the pan. carefully peel

foil from sides of shortbread. cut into 24 bars.

 

***took these to Cookie Walk for school and they were instantly

gone. very, very good : ). could also sub other nuts I bet if you

didn't care for cashews.***

 

Anne