The Pioneer Woman Tasty Kitchen
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Salted Butterscotch Shortbread Bars

5.00 Mitt(s) 8 Rating(s)8 votes, average: 5.00 out of 58 votes, average: 5.00 out of 58 votes, average: 5.00 out of 58 votes, average: 5.00 out of 58 votes, average: 5.00 out of 5

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Level: Easy

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Description

Sweet and salty, these are old-fashioned with a new twist. You will adore these bars. Your friends and family will adore you.

Ingredients

  • SHORTBREAD:
  • 1-¼ cup All-purpose Flour
  • 3 Tablespoons Brown Sugar
  • ¼ teaspoons Baking Powder
  • ½ cups Butter (salted)
  • _____
  • BUTTERSCOTCH:
  • ¼ cups Butter (salted)
  • ⅓ cups Granulated Sugar
  • ⅓ cups Packed Brown Sugar
  • ⅓ cups Light Corn Syrup
  • 1 Tablespoon Water
  • ¼ teaspoons Table Salt
  • ½ cups Coarsely Chopped Cashews
  • ¼ cups Whipping Cream
  • 1 teaspoon Vanilla
  • _____
  • ½ teaspoons Sea Salt (or Kosher Salt), For Sprinkling On Top

Preparation

Preheat oven to 350 degrees F. Line a 9x9x2 inch baking pan with foil. Make sure that the foil extends over the edges. Butter the foil and set aside.

In a medium bowl, mix the flour, 3 tablespoons of brown sugar and the baking powder. Cut in 1/2 cup cold butter using a pastry blender. Continue the process until it resembles coarse crumbs and the mixture begins to cling together.

Pour the mixture into your prepared baking pan and press down evenly. Bake in the oven for 25 minutes or until golden brown.

Melt 1/4 cup of butter in a heavy medium saucepan. Add in 1/3 cup each of granulated sugar, brown sugar and corn syrup, as well as 1 tablespoon of water and 1/4 teaspoon table salt. Add in 1/2 cup chopped cashews. Bring to a boil, stirring constantly. Let it boil, stirring occasionally for 5 minutes. Reduce the heat if it turns into a rolling boil. Take it off the heat and add in 1/4 cup whipping cream and 1 teaspoon vanilla.

When the crust is ready, pour the butterscotch mixture evenly over the top and bake for another 12 minutes.

Let it cool in the pan on a rack. We want the top to be tacky for the salt but not so hot that the salt just melts in.

Sprinkle with 1/2 teaspoon of salt evenly over the surface. I like sea salt because of the large granules. You can also use kosher salt.

When it is completely cool, just lift them out by the foil. Peel the foil off and slice into bars.

These are rich and delicious. Enjoy!

4 Comments

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magpiestrick on 7.16.2010

SINFULLY GOOD!

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theindigo on 5.17.2010

I’ve just made these, and they’re delicious but the pan called for was far too big – it meant they were much too spread out and there wasn’t enough caramel/cashew for the shortbread. I’ll still eat about twelve squares! but I think I’d have to tweak the recipe by quite a lot if I were to make them again.

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yummyum on 1.4.2010

I just made and am currently eating these delicious bars. Thankyou so much for sharing these evil little confections.

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karenp on 12.8.2009

Very tasty! These are fabulous, I may not bake it quite as long next time.

8 Reviews

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Erin on 12.21.2011

Making my third batch today! Everybody loves these and asks me for the recipe…fantastic!!

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tastymcyumyum on 11.23.2011

These were SOOOOOOO good! Everyone loved them so much we made another batch right away. Will definitely make again! (and again and again and again)

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ceg0312 on 4.29.2011

Oh, these were phenomenal. Like miekka, my shortbread was a bit crumbly, and I may add a bit less flour next time, but these will be made again and again and again…

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heidimay18 on 8.5.2010

Everybody LOVED these!

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magpiestrick on 7.16.2010

Ooooh my! Ooooh dear! These were SO incredibly good! I was out of cashew nuts, so I substituted walnuts and it STILL turned out amazing…I think almost any nut would work! Fast to make, fast to eat….I had to beg my son to take the second half of the pan to share with his friends to keep me from eating ALL of the bars. Tomorrow is my birthday. Guess what I am asking my husband to make for my birthday sweet? Bring on the gooey goodness! I AM ADDICTED!

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