Butterscotch Cashew Bars

Every time I visit my family in Buffalo (hi, family!!), my mom and I find an excuse to make these glorious Butterscotch Cashew Bars. They sound fancy (cashews always sound fancy), but they're pretty darn easy to make.

 My mom has discovered only one problem with these bars: If you bring Butterscotch Cashew Bars to a church potluck, you will be expected to bring Butterscotch Cashew Bars to every subsequent church potluck. Be warned.

Also, Mom recommends cutting the bars into teenie tiny squares. This way, they go farther at the aforementioned potluck. And if you happen to have any leftovers, the petite portion is a perfect excuse to eat about 10 of them.

Enjoy!

Butterscotch Cashew Bars
From: Taste of Home

Bars:
1 cup plus 2 tablespoons butter, softened
3/4 cup plus 2 tablespoons packed brown sugar
2.5 cups flour
1.75 teaspoons salt
Topping:
1 package (10-11 ounces) butterscotch chips
1/2 cup plus 2 tablespoons light corn syrup
3 tablespoons butter
2 teaspoons water
2.5 cups salted cashew halves

Preheat oven to 350 degrees. Cream together butter and brown sugar in a mixing bowl.

In a separate bowl, combine flour and salt. Add dry ingredients to creamed butter and sugar until just combined. Line a 15"x10"x1" baking pan with parchment paper. Press crust mixture into pan. Bake at 350 for 10-12 minutes or until lightly browned.

Meanwhile, combine butterscotch chips, corn syrup, butter, and water in a saucepan. Cook over medium heat, stirring continuously, just until chips and butter are melted.

Spread over baked crust. Sprinkle with cashews, and press down gently so cashews adhere to the butterscotch.

Bake for another 11-13 minutes, until topping is bubbly and lightly browned. Cool on a wire rack and cut into bars.