I think she would definitely be a fan of these cashew butterscotch bars. I mean who wouldn't? Browned butter, toasted cashews, a sprinkle of chocolate chips? Excuse me while I wipe the drool off the keyboard.
Moosewood cookbook collection. I love making dishes out of these books because they're usually easy and always taste good. And this recipe was a good excuse to use a new kitchen tool, a sieve! I don't have to use tinfoil, plastic cups and rubber bands anymore, thank god! This little cutie was only a few dollars at target and I might be a little too excited about it. I mean all your friends refer to their sieves as a little cutie, right?
Cashew Butterscotch Bars
Adapted from Moosewood Restaurant Celebrates
1.5 cups unsalted cashews
1 t. salt
1/2 cup butter
1/2 cup packed brown sugar
2 t. vanilla extract
1.75 cups AP flour
1/2 cup chocolate chips
3 T. butter
1/2 cup sugar
2 T. water
1. Preheat oven to 350. Toast cashews on un-oiled baking sheet for 7-10 minutes until slightly browned. Toss with salt and set aside.
2. In a skillet cook butter on medium high until it bubbles, turns amber and leaves browned bits on the bottom of the pan. Strain the butter and put in the refrigerator for approximately 10 minutes.
3. Mix butter, brown sugar, egg and vanilla together until creamy. Add flour in 1/2 cup additions until dough has formed a ball. Press into the bottom of a floured and oiled 9x13 pan.
4. To prepare the syrup heat butter and sugar until it bubbles and sugar begins to melt. Add water and mix until sugar is disolved. Toss cashews in syrup and spread over dough pressed in pan. Sprinkle chocolate chips over top.
5. Bake the bars for approximately 25 minutes. Enjoy!
What I'm Listening to Today-->I always love it when my ipod randomly plays three great songs in a row that I've never heard before!
Girls: Marina and the Diamonds
Girls Like You: The Naked and the Famous
Girls with Accents: Fences