Salted Butterscotch Shortbread Bars

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!