My friends and I could not stop eating these until they were gone.
- Carbohydrate 22.3475145238095 g
- Cholesterol 28.222380952381 mg
- Fat 13.777849047619 g
- Fiber 0.512107147943406 g
- Protein 2.22839880952381 g
- Saturated Fat 7.35220019047619 g
- Serving Size 1 1 Serving (44g)
- Sodium 144.869238095216 mg
- Sugar 21.8354073758661 g
- Trans Fat 0.920590190476192 g
- Calories 217 calories
Step-by-step
- In a large mixing 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 15-in. x 10-in. x 1-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 chips are butter are melted.
- 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.
Why do some baked bars improve drastically after twenty-four hours while others dry out? Confectionary structures containing high ratios of brown sugar and corn syrup undergo a gradual moisture redistribution during resting periods. Stored correctly in an airtight container at room temperature for up to three days, the shortbread base absorbs subtle humidity from the butterscotch caramel layer, softening the crumb while the salted cashews retain their crunch. Avoid refrigeration, as cold air accelerates starch retrogradation and toughens the shortbread crust.
Managing Texture and Substitutions
Creaming butter and brown sugar until pale and aerated creates micro-pockets that trap steam during the initial 10-minute bake at 350 degrees Fahrenheit. Stop mixing the flour and salt immediately upon disappearance of dry streaks to prevent gluten development. Swapping light corn syrup for dark corn syrup alters the color profile and introduces a deeper molasses note, but maintains the necessary inversion properties required to prevent the caramel topping from crystallizing during the second bake.
- Ensure the butterscotch chips and butter melt completely over medium heat without scorching by constantly moving the saucepan.
- Press halved salted cashews firmly into the hot caramel layer immediately after pouring to guarantee proper adhesion before the second baking phase of 11 to 13 minutes.
- Allow the entire 15-by-10-inch pan to cool completely on a wire rack before slicing with a sharp chef knife.
