Ingredients for Chewy Butterscotch Cashew Bars
- Robin Hood All Purpose Flour
- Granulated Sugar
- Butter
- 2 large eggs
- ½ cup light corn syrup
- 1 cup butterscotch chips
- 1 cup chopped cashews
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How to Make Chewy Butterscotch Cashew Bars
- Preheat oven to 350°F (175°C). Grease and flour a 13x9 inch baking pan.
- **Crust:** In a medium bowl, combine 1 ½ cups all-purpose flour, ½ cup packed light brown sugar, ½ teaspoon salt, ½ cup (1 stick) cold unsalted butter, cut into small pieces. Use a pastry blender or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Press the crumb mixture firmly into the bottom of the prepared pan.
- Bake for 15-18 minutes, or until lightly golden.
- **Topping:** In a large bowl, beat 2 large eggs until light and frothy. Add 1 cup granulated sugar, ½ cup light corn syrup, and ½ cup (1 stick) melted unsalted butter. Beat until well combined.
- Stir in 1 cup butterscotch chips and 1 cup chopped cashews.
- Pour the topping evenly over the baked crust.
- Bake for 30-35 minutes, or until the topping is set and golden brown. The center should be slightly soft but not jiggly.
- Let cool completely in the pan on a wire rack before cutting into bars.
- Store in an airtight container in the refrigerator for up to a week. Freezes well.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
66g
Fat
29g
Carbs
8g
