Butterscotch Honey Roasted Cashew Bars

February 2024

December 2023

In a medium sized saucepan melt the butter over medium heat.
Once melted the butter will foam up a bit, then stop.
Watch carefully as lightly browned pieces begin to form at the bottom of the pan. The butter will now have a nutty smell to it.
Remove the pan from the heat and let the butter cool for 10 minutes. Then pour into a bowl.
Place browned butter in the fridge until it starts to firm up, about 30 minutes.
Preheat oven to 350°. Spray a 9″x 13″ pan with cooking spray.
Using two sheets of parchment paper, line the pan’s width and length, creating a parchment “sling.” Spray parchment paper with cooking spray.
Using a stand mixer with the paddle attachment on medium speed, beat the chilled browned 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 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 butterscotch chips, honey, and water. Stir until the mixture comes to a simmer and butterscotch chips are melted.
Pour over crust.
Sprinkle 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.
Makes 2 dozen 2-inch bars.

← Older Post Newer Post →

Archive