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Butterscotch Caramel Cashew Bars Recipe

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3.9 from 215 reviews

  • Author: Amina
  • Total Time: 1 hour 5 minutes
  • Yield: 18 servings

Description

These Butterscotch Caramel Cashew Bars combine a buttery, golden crust with a luscious butterscotch caramel topping studded with roasted salted cashews. Perfectly sweet and crunchy, they make a delightful treat or dessert for any occasion.

Ingredients

Crust

  • 1/2 cup unsalted butter (room temperature)
  • 1 cup brown sugar (packed)
  • 1 teaspoon salt
  • 2 1/2 cups all-purpose flour

Topping

  • 1 1/2 cups butterscotch chips
  • 3/4 cup corn syrup
  • 1 tablespoon plus 1 teaspoon water
  • 2 cups roasted salted whole cashews

Others

  • Cooking spray

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Spray a 13×9 inch pan with cooking spray, then line it with two sheets of parchment paper placed both widthwise and lengthwise to create a parchment sling. Lightly spray the parchment paper with cooking spray to prevent sticking.
  2. Measure Ingredients: Gather and measure out all your ingredients to have them ready for use.
  3. Mix Butter, Sugar, and Salt: Using an electric mixer on medium speed, beat the unsalted butter, brown sugar, and salt together for 1 to 2 minutes until the mixture is smooth and creamy.
  4. Reduce Mixer Speed: Lower the mixer speed to low to avoid flour from flying out during incorporation.
  5. Add Flour and Combine: Gradually add the all-purpose flour and mix on low speed until fully incorporated into a dough.
  6. Press Dough into Pan: Evenly press the dough into the prepared pan forming a crust layer. Use a fork to poke holes evenly all over the dough surface. Bake in the preheated oven for 35 to 40 minutes, or until the crust turns golden brown.
  7. Prepare Butterscotch Caramel: While the crust bakes, in a heavy saucepan on low heat, combine butterscotch chips, corn syrup, and water. Stir continuously until the mixture begins to simmer and all butterscotch chips melt, forming a smooth caramel.
  8. Cool Crust: Remove the baked crust from the oven and place it on a wire rack to cool slightly but not completely.
  9. Pour Caramel Over Crust: Pour the warm butterscotch caramel evenly over the crust, smoothing it out to the edges to fully cover the surface.
  10. Add Cashews: Sprinkle the roasted salted whole cashews evenly over the caramel layer.
  11. Bake Again: Return the pan to the oven and bake for an additional 5 minutes to set the caramel and warm the cashews.
  12. Cool Completely: Allow the bars to cool completely on a wire rack to set properly before cutting.
  13. Cut and Serve: Once fully cooled, lift the bars out of the pan using the parchment sling. Use a very sharp knife to cut them into 18 bars. Serve and enjoy!

Notes

  • The parchment sling makes it easier to lift out the bars for cutting and serving.
  • You can substitute roasted unsalted cashews if you prefer less salt, but adjust the salt in the crust accordingly.
  • For best texture, allow the bars to cool completely before slicing to avoid cracking or crumbling.
  • Store bars in an airtight container at room temperature for up to 5 days.
  • Use a sharp knife and wipe clean between cuts to make neat bar slices.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/butterscotch-caramel-cashew-bars-recipe/