Sweet Melissa's Butterscotch Cashew Bars--My Pick!

2 sticks of butter in the crust.

3/4 cup of light corn syrup.

1 whole bag (11 oz.) Butterscotch chips.

2 cups of cashews!!

There really are no redeeming qualities about this recipe. Except the fact that these cookies are delicious.

As soon as I saw the title, I knew that I didn't need to turn another page to find my recipe choice! These are definitely a new favorite and I am searching for a reason to make them again. If you like butterscotch, nuts, and a little bit of gooey, try them. You won't be sorry!

Butterscotch Cashew Bars
Source:The Sweet Melissa Baking Book, Melissa Murphy

• 1/2 pound (2 sticks, or 1 cup) butter
• 1 cup firmly packed light brown sugar
• 1 & 1/4 teaspoons kosher salt
• 2 & 1/2 cups all-purpose flour
• 11 ounces butterscotch chips
• 3/4 cup light corn syrup
• 1 tablespoon plus 1 teaspoon water
• 2 cups roasted salted whole cashews

• 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 an electric mixer on medium speed, beat 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 wire rack to cool.
• In a heavy saucepan over low heat, stir together butterscotch chips, corn syrup, and water. Stir until 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 pan and use a very sharp knife to cut into bars.
• Makes 2 dozen 2-inch bars.