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Butterscotch Cashew Bars


  • 1 cup (226g) unsalted butter, softened

  • 1 cup (200g) firmly packed light brown sugar

  • 1 & 1/4 teaspoons kosher salt

  • 2 & 1/2 cups (300g) all-purpose flour

  • 11 ounces (312g) butterscotch chips

  • 3/4 cup light corn syrup

  • 1 tablespoon plus 1 teaspoon water

  • 2 cups (280g) roasted salted whole cashews


  • Preheat oven to 350°F. Spray a 9″x 13″x 2" pan with cooking spray. Using two sheets of parchment paper, line the pan’s width and length, creating a parchment “sling.” Spray the parchment paper with cooking spray.

  • Using an electric mixer on medium speed, beat the butter, brown sugar, and salt for 1 to 1 & 1/2 minutes. Decrease mixer speed to low and add the flour. Mix just until combined. Lightly press the dough evenly into the prepared pan. Poke holes in the dough with a fork. Bake for 30 to 40 minutes, until the crust is a golden color. Remove to a wire rack to cool.

  • In a heavy saucepan over low heat, stir together the butterscotch chips, corn syrup, and water. Stir until the mixture comes to a simmer and the butterscotch chips are melted. Pour over the crust.

  • Sprinkle the cashews over the butterscotch caramel. Bake for 5 minutes. Cool completely on a wire rack. After cooling, remove from the pan and use a very sharp knife to cut into bars.

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