Cashews and rich dark chocolate top the shortbread crust in this easy-to-make bar.
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1 1/2 cups all-purpose flour
1/2 cup Land O Lakes® Butter, softened
1/4 cup firmly packed brown sugar
3/4 cup sugar
3/4 cup dark corn syrup
3 large Land O Lakes® Eggs, slightly beaten
3 tablespoons Land O Lakes® Butter, melted
2 teaspoons vanilla
1 1/2 cups salted cashews, coarsely chopped
1 1/2 cups semi-sweet chocolate chips
Heat oven to 350°F.
Combine all crust ingredients in bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs.
Press crumb mixture onto bottom of ungreased 13x9-inch baking pan. Bake 15 minutes or until edges are lightly browned.
Stir together sugar, corn syrup, eggs, 3 tablespoons butter and vanilla in bowl. Stir in cashews and chocolate chips.
Spread topping over hot, partially baked crust. Continue baking 28-33 minutes or until set. Cool completely. Cut into bars. Cover; store refrigerated.
If using a dark pan, adjust crust baking time to 12 minutes and filling baking time to 25 minutes.