Cashew Butterscotch Bars

First off I want to give a shout out to my mom. Hey mom! She finally got herself on the old Facebook and now she can see all my HTIC posts. I'm excited she gets to share in the all the yumminess :D

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.

These bars are out of the super fantastic 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?

Right?

Anyways...this sieve was perfect for separating the milk solids from my browned butter, which I got right this time. When I made butterscotch brownies earlier in the year (before the birth of HTIC!) I was too impatient and didn't let the butter brown. The brownies were still delicious, but I can't help wondering now if they would have been killer if I would have just waited a little longer. The recipe called for an amber colored butter, and I think ladies and gentlemen we have it!

The browned butter is mixed with egg, vanilla, flour, brown sugar and a little salt. The stars of the bars, cashews, need their summer tan before being tossed in a ridiculously easy to make syrup and a pinch of salt. I added chocolate chips to the recipe, because honestly chocolate makes almost everything better :D

These bars are nice and buttery, crunchy with just the slightest touch of salt. They would be the perfect addition to any Fourth of July grill out or party you may have planned. Until next time, wishing you good eats :D

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
1 egg
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