This delicious bar cookie features a sweet butterscotch cashew topping.
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1/3 cup firmly packed brown sugar
1/4 cup cold Land O Lakes® Butter
1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup butterscotch-flavored baking chips
1/4 cup light corn syrup
2 tablespoons Land O Lakes® Butter
1 cup chopped salted cashews
Heat oven to 350°F.
Place brown sugar in medium bowl; cut in 1/4 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Add flour and salt; mix well. Press mixture onto bottom of ungreased 8-inch square baking pan. Bake 11-13 minutes or until set.
Melt butterscotch chips, corn syrup and 2 tablespoons butter in 2-quart saucepan over low heat, stirring occasionally, 2-3 minutes or until smooth. (Do not boil.) Remove from heat. Stir in cashews.
Pour cashew mixture over hot, partially baked crust. Continue baking 8-10 minutes or until mixture is bubbly and set. Cool completely.
Cover; store refrigerated. Cut into bars.
Explore reviews fromour online community
I left these out at room temperature on a wire rack until completely cool and then cut them, without a problem. I agree with the other reviews that if you refrigerate them first, and then try to cut them, it would be very difficult to do it without a lot of muscle. The only problem I had was that I thought the crust part was a little dry. The taste is delicious, so I will make them again, but will probably add about 2 tablespoons of butter to the crust mixture.
I agree with first reviewer about the finished product being too hard to even cut. I had stored it in the refrigerator after baking, as the recipe said. Managed to cut it into small squares with a big knife and a lot of muscle! I then tore up the recipe and put the cookies in an airtight tin on the kitchen counter. The next day I tried them again and they were delicious and not too hard to bite. So, now I'm back to reprint the recipe so that I can make them again.
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