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Butterscotch Honey Roasted Cashew Bars


  • 1 cup unsalted butter, at room temperature

  • 1 cup light brown sugar, firmly packed

  • 1 ¼ tsp salt

  • 2 ½ cups all-purpose flour

  • 11 ounces butterscotch chips

  • ¾ cup honey (or corn syrup)

  • 1 TBSP plus 1 tsp water

  • 2 cups roasted salted whole cashews


  • 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.

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