Recently, I've been obsessed with cashews. I don't know what it is, but I can pop those things into my mouth faster than anything. I can devour them by the handful. Whenever I get my hands on some cashews, I need to tell someone to take then, and hide them from me, so that I don't gain 50 pounds.
Of course, I always end up finding them. If I really want to find something, there is no hiding spot in the world that can stop me from finding them. If only I was this good at finding my keys...
So whenever I have cashews in the house, I always feel the need to find some creative way to cook/bake with them.
Last time, I tried cooking with them, I made my cashew chicken. That didn't really help, because I kept coming back for seconds, thirds... Little spoonfuls throughout the day... You know how it is.
Since that didn't make me eat less, I decided to make some nectarine, cashew and apricot muffins. Now this did the trick. Since there is (usually) an upper limit to the amount of sweet stuff that I can eat in one sitting, baking with cashews seemed like the way to go.
So here we go again. And at least this time, others can enjoy the cashews instead of watching me scarf them down, forgetting all about how sharing is caring.
These cashew bars rocked my world. It's like a shortbread cookie and a butterscotch treat rolled into one. They were so good that I may be baking these again the next time I am faced with a large amount of cashews..
Adapted from Bake or Break
What you'll need:
-3/4 cup butter
-1 cup brown sugar, packed
-1 teaspoon salt
-1 1/2 cups all-purpose flour
-1 cup whole wheat flour
-3/4 cup honey
-1 1/2 tablespoons water
-1 1/4 cups butterscotch chips
-2 cup cashews, roasted and salted
1. Preheat the oven to 350˚F. Spray a 9x13 inch pan with cooking spray and set aside.
2. Beat together the butter, brown sugar and salt until fully combined. Slowly mix in the flours until fully combined. Slowly mix in the flours until fully incorporated.
3. Press the dough into the prepared pan. Poke holes in the dough with a fork and bake for 30-40 minutes, or until the crust is golden.
4. In a medium saucepan, combine the honey, water and butterscotch chips over low heat. Stir constantly until the mixture is fully melted. Pour over the crust.
5. Sprinkle the cashews over the butterscotch mixture and bake for 5 minutes. Remove from the pan and cut into squares.
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