Butterscotch Cashew Chews

Show of hands-who else isn't ready for Christmas? Or any holiday of your choosing? I have all the presents bought, but I'm having a really hard time getting into the spirit this year. I have yet to get my lights up outside (and it will be snowing quite a bit tomorrow when I was going to climb on the ladder), my tree is still in a box (we are both allergic to real trees) and the only baking I have done is for the church fundraiser. I have been battling a killer cold and am now on my way to bed after posting my second set of bars for church. I don't know if it is because the kids are older now and they don't get as excited for Christmas, or since I am working this crazy schedule that my priority is sleeping now! I have Christmas music on trying to get myself in the mood. Maybe tomorrow.


This is a recipe I cut out of the June/July issue of Taste of Home from 2001. Really good bars!


Butterscotch Cashew Chews

1 cup plus 2 TBSP butter, softened
3/4 cup plus 2 TBSP brown sugar
2-1/2 cups flour
1-3/4 tsp salt
TOPPING
1 package butterscotch chips (10 to 11 ounce)
1/2 cup plus 2 TBSP light corn syrup
3 TBSP butter
2 tsp water
2-1/2 cups salted cashew halves


In a mixing bowl. cream the butter and brown sugar. Combine flour and salt; add to creamed mixture just until combined. Press into a greased 15x10x1 baking pan. Bake at 350 degrees F. for 10-12 minutes or until lightly browned. Meanwhile, combine the butterscotch chips, corn syrup, butter and water in a saucepan. Cook and stir over medium heat until chips and 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 wire rack. Cut into bars.



I put 8 bars on a plate and slid it into a baggie like the Salted Nut Roll bars.

I'm off with my book, some Mucinex and tissues to bed.