unsalted softened butter, 1 cup
firmly packed light brown sugar, 1 cup
salt, 1 and 1/4 teaspoons
all-purpose flour, 2 and 1/2 cups
butterscotch chips, 11 oz
light corn syrup, 3/4 cup
water, 1 tablespoon plus 1 teaspoon
roasted salted whole cashews, 2 cups


Preheat oven to 350° and spray a 9×13 pan with cooking spray.Line the pan’s width and length, using two sheets ofparchment paper, in order to create a parchment “sling.” Spray the parchment paper with cooking spray and, using an electric mixer at medium speed, beat together butter, brown sugar and salt for 1 to 1 & 1/2 minutes. Then, decrease mixer speed to low and add flour. Mix until combined and press the dough smoothly, till even, into the prepared pan. Poke holes in the dough with a fork and bake from 30 to 40 minutes, until the crust turns gold. Remove to wire rack to cool. In a heavy saucepan heated at low fire, stir together corn syrup,
butterscotch chips and water. Stir until the mixture starts boiling and
butterscotch chips are melted then, pour our over crust. Sprinkle cashews over the butterscotch
caramel and bake for other 5 minutes. Let cool on a wire rack and, when complete cooling is reached, remove it from the pan and use a very sharp knife to cut it into bars.

Thanks to: I Love Yummy Recipes