Salted Butterscotch Cashew Shortbread Bars 4 Eva

Salted. Butterscotch. Cashew. Shortbread Bars. It's necessary to pause while considering the sum of these awesome parts, which heighten the experience of each to a sort of baked goods nirvana state.

It's a recipe that I came up with for the Walkers Shortbread challenge, but for the event, I honed and perfected it, and here is what I consider the absolute ideal version of the recipe. 

I'll tell you the truth: I didn't win the competition with these. But I think that I win at LIFE, because I have the ability to make this recipe whenever I want! Plus, when it came to the end of the event, there were only a few left, so I think the crowd liked 'em! 

I should mention that it was a great event, btw. I got to meet Susan of Girl in the Little Red Kitchen, who brought a killer cheesecake (and who like me is a proud pug parent):

Serena of Big Apple Nosh, who brought these ridiculous Hazelnut Banoffee Tartlets:

and Emily of Nomnivorous, who brought the most beautiful boozy pie I've ever seen; I got to hang out with Alejandra Ramos and a bunch of other cool dudettes (and a couple of dudes).

Oh oh oh! Here is the recipe. I should note that you'll see that the pan I used is bigger--I doubled the recipe and it worked fine.

Oh, and--you're so very welcome.

Printable Recipe here!

Salted Butterscotch Cashew Shortbread Bars
Makes 1 big serving (kidding. sort of)

• 2 boxes Pure Butter Shortbread
• 3 tablespoons butter
• 1 package (10 to 11 ounces) butterscotch chips
• 1/2 cup light corn syrup
• 3 tablespoons butter
• 2 teaspoons cream
• 1 teaspoon vanilla
• 1 cup coarsely chopped nuts (I suggest cashews or pecans)
• coarse sea salt

Procedure

1. Preheat the oven to 350 degrees F. Grease an 8 or 9-inch square baking pan.
2. Combine the cookies and melted butter in a food processor or blender with a pulse mode. Press it into the pan. Bake for about 10 minutes, or until lightly golden on the edges. Remove from the oven.
3. Meanwhile, in a small saucepan, combine the butterscotch chips, corn syrup, butter, cream, and vanilla. Cook and stir over medium heat until smooth.
4. Spread over crust. Sprinkle with the nuts; press down lightly. Bake for 11-13 minutes or until topping is bubbly and lightly browned. Cool on a wire rack. Sprinkle with coarse sea salt. Cut into bars when totally cool. 

Comments

[sunday]

salty and sweet. such a nice combination

[Holiday Baker Man]

oooh....oooh...oooh..... i need these!

[Susan]

These were amazing! The salt on top was perfect (although I love salt on top of all my desserts!) and the cashews were a great touch! They are the best nut, why don't we use them more?!?

[serena]

I admit it - your Walkers entry was my fave :)

[Alejandra]

These were SO CRAZY GOOD! I kind of wished I'd grabbed more before I left. Totally going to make them. (And so great to see you again!!)

[skiki]

Has anyone tried this with something other than butterscotch? I really hate butterscotch, but am very pro cashews and shortbread.

[cakespy]

Thank you everyone for the sweet comments! Susan, Serena, Alejandra, you're all so awesome!!

Skiki: you might want to try it with white chocolate chips or even chocolate chips or peanut butter chips. They'd all work fine I think.

[Aaron Everyday]

I am gonna die. As far as desserts go I go for the blonde variety usually and these are as blonde as it gets. Would I be correct in assuming that the 4th ingredient on the list is 1/2 cup light...corn syrup?

[Paula]

These sound awesome, but how big are the boxes of shortbread? (In grams or ounces would be helpful) Thanks!!

[Cakespy]

5.3 oz / 150 g for the shortbread - and yes, light corn syrup!