BUTTERSCOTCH CASHEW BARS
I knew these nutty bars were a success when I took them on our annual family vacation. My husband couldn't stop eating them...and my sister-in-law, who is a great cook, asked for the recipe. It makes a big batch, which is good, because they go quickly! -Lori Berg Wentzville, Missouri
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream the butter and brown sugar until light and fluffy. Combine flour and salt; add to creamed mixture just until combined. , Press into a greased 15x10x1-in. baking pan. Bake at 350° for 10-12 minutes or until lightly browned., Meanwhile, in a small saucepan, combine the butterscotch chips, corn syrup, butter and water. Cook and stir over medium heat until smooth., Spread over crust. Sprinkle with cashews; press down lightly. Bake for 11-13 minutes or until topping is bubbly and lightly browned. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 199 calories, Fat 13g fat (6g saturated fat), Cholesterol 16mg cholesterol, Sodium 228mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
BUTTERSCOTCH AND CASHEW BARS
The original of this slightly tweaked recipe was found in the Betty Crocker Special Edition Fall Baking, 2004. Preparation time does not include the hour needed to cool the baked bars.
Provided by Sydney Mike
Categories Bar Cookie
Time 30m
Yield 24 bars, 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- In large mixing bowl, with electric mixer on medium, beat brown sugar, butter, melted chips, vanilla, salt & eggs for 1 to 2 minutes or until smooth & creamy.
- Stir in flour & baking powder until well mixed.
- Stir in cashews, then spread in an ungreased 13"x9" baking pan.
- Bake 22 to 25 minutes or until set & edges are dry.
- Cool completely on a wire rack, about 1 hour, before cutting into bars.
Nutrition Facts : Calories 174.6, Fat 9, SaturatedFat 4.8, Cholesterol 27.8, Sodium 116.5, Carbohydrate 21.6, Fiber 0.4, Sugar 13.9, Protein 2.4
CHEWY BUTTERSCOTCH CASHEW BARS
Many requests for the recipe came after making these for hubby's office for Xmas. There are other similiar recipes on Zaar but none are exactly made like these are. Hubby and I could not stop eating the second batch I made until they were all gone. This is from Homemade Favorites 2004, Robin Hood pamphlet.
Provided by Cher Jewhurst
Categories Bar Cookie
Time 1h13m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 9
Steps:
- CRUST: PREHEAT oven to 350F (180C).
- Grease a 13" X 9" cake pan.
- Combine all ingredients for crust, mixing until crumbly.
- Press firmly into prepared pan.
- Bake in centre of 350F oven for 15-18 minutes, or until light golden.
- TOPPING: Beat eggs, sugar, corn syrup and melted butter until blended.
- Stir in butterscotch chips and cashews.
- Pour evenly over crust.
- Bake for 30-35 minutes longer, or until set and golden.
- Cool completely in pan on rack then cut into bars.
- TIP: Chill for easy cutting.
- Store in refrigerator.
- Excellent for freezing.
BUTTERSCOTCH BARS I
No-bake brownie-like bars with the richness of butterscotch.
Provided by Nan
Categories Desserts Cookies No-Bake Cookie Recipes
Yield 30
Number Of Ingredients 7
Steps:
- In a large bowl combine zwieback crumbs, marshmallows, nuts and brown sugar.
- In a saucepan over low heat cook the evaporated milk and butterscotch chips. Stir mixture constantly until the chips have melted and the mixture is smooth. Reserve 1/2 cup of the butterscotch mixture for glaze. Combine the remainder with the dry mixture and mix well.
- Spread batter into one 8 inch square buttered baking pan. Drizzle reserved butterscotch mixture over the top. Refrigerate bars for several hours or overnight before cutting and serving. Store leftovers in a covered container in the refrigerator.
Nutrition Facts : Calories 159.8 calories, Carbohydrate 20.2 g, Cholesterol 2.4 mg, Fat 7.8 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 3.7 g, Sodium 74.4 mg, Sugar 15 g
CASHEW SNAPS
Butterscotch tasting cookie with cashews (these are also very good using pecans.)
Provided by Patty Alderman
Categories Desserts Cookies Drop Cookie Recipes
Time 35m
Yield 18
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheet.
- In a large bowl, cream together the butter, brown sugar, and egg. Stir in the chopped cashews, baking soda, salt, and flour. Drop by half teaspoon two inches apart onto greased cookie sheet.
- Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.
Nutrition Facts : Calories 160.7 calories, Carbohydrate 22.9 g, Cholesterol 23.9 mg, Fat 7.2 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 3.7 g, Sodium 102.6 mg, Sugar 15.1 g
BUTTERSCOTCH BARS
I put three recipes together to make these amazing bars that really satisfy the sweet tooth. -Romagene Deuel, Clarkston, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 1-1/2 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, cream the shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, oats and baking soda; gradually add to the creamed mixture. Stir in chips and pecans. Reserve 2 cups. Spread remaining dough into a greased 13x9-in. baking pan. , In a small bowl, combine filling ingredients; beat until smooth. Spread evenly over crust. Crumble reserved dough over filling. , Bake at 375° for 40-42 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator.
Nutrition Facts : Calories 438 calories, Fat 24g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 90mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.
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BUTTERSCOTCH CASHEW BARS – MY RECIPE REVIEWS
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Servings 2Total Time 45 minsCategory BarsCalories 113 per serving
- Preheat the oven to 350°. Line a 9x9" pan with aluminum foil with two ends longer so you can lift the bars out after cooled.
- In a mixing bowl, cream the butter and brown sugar. Add the flour and salt to the butter mixture and mix until just combined.
- Press the dough into the pan and prick four or five times with a fork. Bake for 12-13 minutes until lightly browned.
- After you remove the shortbread from the oven, press it down gently, but firmly (this will compact the base a bit), using folded paper towels or the bottom of a smooth glass. Be careful - it's hot!
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- In a mixing bowl, cream the 3/4 cup butter with the 1/3 cup brown sugar. Whisk the flour and baking powder together. Slowly beat the flour into the butter and sugar. Press evenly into the baking pan.
- Meanwhile, make the butterscotch by melting the 1/3 cup butter in a saucepan on medium heat. Add the white sugar, brown sugar, corn syrup, water, salt. Once the sugars are dissolved, stir in the cashews.
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