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Butterscotch Cashew Bars

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Butterscotch Cashew Bars
This week I stumbled across a bag full of hundreds recipes that I’ve been collecting for almost 20 years! Bret used to laugh when I would say “someday I’m gonna make all these recipes.” Hah! I’ll show him!

Lately I’ve been a little frustrated at the lack of new, inventive recipes, and am so excited to have rediscovered this bag. One of the first recipes I pulled out is these Butterscotch Cashew Bars from an old Taste of Home magazine (Lori Berg, creator).


I had all of the ingredients on hand and whipped up these babies this morning. Bret can’t eat most nuts, but does like cashews, and we both love butterscotch. And don’t forget the incredible shortbread crust all this good stuff sits on top of.

Butterscotch Cashew Bars

These Butterscotch Cashew Bars are exactly what I thought they would be. Very buttery, delicious shortbread base, perfect chewy caramely butterscotch filling, then sprinkled with fresh lightly salted cashews.

Such simple ingredients come together to make an outstanding sweet/salty dessert or snack bar. They’re fairly rich, so I cut them rather small – about 1 1/2 x 2″.

Even though they’re quick to make, you’ll need to give them an hour or so to cool. They’re a terrific little bar that we just can’t stop eating.

I halved the original recipe (original recipe TOH link above) and they came out perfectly. You’ll like these and they’ll be very, very popular at your next family gathering.

Butterscotch Cashew Bars

Butterscotch Cashew Bars

Yield: 2 dozen
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Buttery shortbread base with a chewy butterscotch filling, then sprinkled with lightly salted cashews.  Amazing!

Ingredients

  • Shortbread
  • 1/2 C plus 1 tbsp butter, softened
  • 7 tbsp packed brown sugar
  • 1 1/4 C all-purpose four
  • 3/4 tsp salt
  • Topping
  • 7 oz butterscotch chips
  • 1/4 C plus 1 tbsp light corn syrup
  • 1 1/2 tbsp butter
  • 1 tsp water
  • 1 1/4 C salted cashew halves

Instructions

  1. Preheat the oven to 350°.  Line a 9x9" pan with aluminum foil with two ends longer so you can lift the bars out after cooled.
  2. In a mixing bowl, cream the butter and brown sugar.  Add the flour and salt to the butter mixture and mix until just combined. 
  3. Press the dough into the pan and prick four or five times with a fork.  Bake for 12-13 minutes until lightly browned. 
  4. After you remove the shortbread from the oven, press it down gently, but firmly (this will compact the base a bit), using folded paper towels or the bottom of a smooth glass.  Be careful - it's hot!
  5. When the shortbread has 5 minutes left to cook, make the topping.  In a medium saucepan combine the butterscotch chips, corn syrup, butter, and water.  Cook and stir over medium-low heat until the chips and butter are melted and smooth.  Spread the mixture evenly over the crust.
  6. Sprinkle the cashews on top of the topping and press in them in gently, taking care of the hot mixture.  Bake for 12-13 minutes or until topping is bubbly.  Cool in the pan on a wire rack, then after completely cooled, pull out of the pan and remove the aluminum foil.  Cut into bars and serve.

Notes

Not many tips on this one because it's so easy to make. The original recipe is doubled and made in a 15x10" sheet pan, so if you need a bunch, do that.

Stir the butterscotch mixture until completely smooth, smushing down the little butterscotch pieces with a spoon to blend more. This mixture is hot, so be careful.

Next time I'll stir the cashews into the melted butterscotch mixture, just to make it easier!

Nutrition Information:
Yield: 24 Serving Size: 1 bar
Amount Per Serving: Calories: 113Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 3mgSodium: 138mgCarbohydrates: 12gFiber: 0gSugar: 10gProtein: 1g

Nutrition Values are Approximate

© Taste of Home, Lori Berg
Category: Bars

Dreamy Krispie Toffee Squares

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These Dreamy Krispie Toffee Squares are from one of my favorite sweets cookbooks of all time – ‘500 Best Cookies, Bars & Squares’ by Esther Brody.

Krispie Toffee Squares

I think I paid five dollars at a used book store a long time ago and it’s been one of the best cookbooks in my collection. Everything I’ve made from it has been great and that’s hard to find in a cookbook!

Dreamy Krispie Toffee Squares (originally named Krispie Toffee Triangles) are no exception to the successes.

These dessert bars have three scrumptious layers, starting with a buttery brown sugar krispies crust. The middle layer is luscious creamy caramely-toffee (courtesy of the sweetened condensed milk) and the final layer is simply chocolate-covered krispies.

Krispie Toffee Squares

Pretty, simple, right? Well, yes it it simple. You bake the crust for 10-12 minutes, pour the filling over the top of the crust, and top it with the two-ingredient crunchy chocolate topping.

It does take time to firm up (about 3 hours in the refrigerator after put together), but the final result is absolutely, decadently eye-rolling.

Just an aside: I used chocolate sweetened condensed milk because that’s what I had in my cabinet. If you can get your hands on that flavor in your area, I highly recommend it!

Krispie Toffee Squares

I want to mention some of the other recipes from the cookbook that are posted in my blog, too. The Soft Cinnamon Roll Cookies are one of my most popular recipes (over 500,000 hits).

Also from this cookbook are the Cinnamon Honey Oatmeal Biscotti (one of my favorites) and the snickerdoodle-textured Soft Sugared Maple Cookies.

I’m definitely going to be choosing a couple of new holiday-oriented cookies for Thanksgiving and Christmas get togethers this year. It’s nice to be so confident in a cookbook that I can browse through it, point, and make a recipe that sounds good to me and comes out great!

Krispie Toffee Squares

I hope you’ll make these Dreamy Krispie Toffee Squares – I think you’ll love them. Just remember to cut them fairly small (about 1″ squares) because they’re veeeeerrrrry rich!

Krispie Toffee Squares

Dreamy Krispie Toffee Squares

Yield: 32 1-inch squares
Prep Time: 15 minutes
Cook Time: 20 minutes
Inactive Time: 3 hours
Total Time: 3 hours 35 minutes

Outstanding, sweet, rich, crispy, chocolately, creamy - perfect! 

Ingredients

  • Base
  • 1/2 C all-purpose flour
  • 1/4 tsp baking soda
  • pinch of salt
  • 1/3 C butter, melted
  • 1/3 C packed brown sugar
  • 3/4 C crispy rice cereal
  • Filling
  • 1/2 C butter
  • 1 can (about 1 1/4 C) sweetened condensed milk
  • 1/2 C packed brown sugar
  • 1/2 tsp vanilla
  • Topping
  • 1/2 C semi-sweet chocolate chips
  • 1 1/4 C crispy rice cereal
  • 1/8 tsp kosher salt (not table salt)

Instructions

  1. Preheat the oven to 350°.  Line an 8-inch square pan with aluminum foil (longer at two ends to lift out after done) and lightly spray the bottom and sides.
  2. For the Base:  Mix together the flour, baking soda and salt in a medium bowl.  Make a well in the center and add the melted butter, brown sugar, and rice cereal.  Stir together until well combined.  Press into the prepared pan and bake for 10-11 minutes until very lightly browned.  Set pan on a rack to cool slightly while you're making the filling.
  3. For the Filling:  In a non-stick saucepan over low heat, stir together the butter, condensed milk and brown sugar until sugar feels dissolved. 
  4. Increase the heat to medium and bring to a boil, stirring constantly, and boil for about 5 minutes.  Remove from the heat and stir in the vanilla.  Pour the filling over the crust and let sit for 20-30 minutes on the rack until the filling firms up a bit.
  5. For the Topping:  In a saucepan over low heat, melt the chocolate chips.  Stir in the cereal and stir together until well combined.  Spread evenly over the filling and slightly press with your fingertips to help adhere a little to the filling. 
  6. Sprinkle the kosher salt over the topping.  Cover the pan with aluminum foil and set in the refrigerator for at least 3 hours. When ready to serve, cut into 32, 1-inch squares.  
  7. Store in the refrigerator for 3-4 days if needed.

Notes

Tips and Stuff:

I used chocolate sweetened condensed milk (which was awesome, by the way), but regular will be just as good.  That's what I had in the cabinet!

The last sprinkle of kosher salt (not regular table salt, please) is optional, but cuts the sweetness a little and gives the bars a little of that sweet-salty thing.

Nutrition Information:
Yield: 32 Serving Size: 1 bar
Amount Per Serving: Calories: 91Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 13mgSodium: 73mgCarbohydrates: 10gFiber: 0gSugar: 7gProtein: 1g
© Esther Brody
Category: Candy

Almond Fudge Shortbread Bars

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Updated: December 2020

Almond Fudge Shortbread Bars
My Pinterest account is full of wonderful recipes that I’ve promised myself to make one day, including these Almond Fudge Shortbread Bars from Baker by Nature.

I tweaked them just a bit and ended up with rich, fudgy chocolate dessert bars.

Almond Fudge Shortbread Bars

Sometimes you just want to make something straightforward with ingredients you already have in your cabinets. I always keep condensed milk, almond extract, real butter, and bars of bittersweet and semi-sweet baking chocolate handy and use them quite a bit.

I guess I should keep more broccoli, cauliflower, and spinach – you tend to eat what you have – but they’re not as much fun to eat as a chocolate thingy with condensed milk and butter.

The shortbread on these bars is perfect. Light, almost flaky, and could be eaten by itself (as can the fudge). Spread that decadent, thick fudge-like chocolate mixture on top, sprinkle toasted almonds on top for a nice crunch, and you have terrific Almond Fudge Shortbread Bars.

Almond Fudge Shortbread Bars

You’ll need to cut these bars into very small squares and have a glass of milk standing by. They’re very rich and very, very tasty.

It’s a toss up on whether I like the shortbread or the fudge part better, but I’ve decided they go together perfectly to make the ultimate little dessert bite. Update: these are more awesome at room temperature than refrigerated.

Tired of sifting through Pinterest for those perfect recipes?  For many years I’ve organized and saved wonderful-looking recipes like this one to try – come visit and follow my Pinterest page and browse around.

More fantastic dessert bar recipes!

 

Close up of fudgy bars on shortbread

Almond Fudge Shortbread Bars

Yield: 36 to 40 small pieces
Prep Time: 15 minutes
Cook Time: 15 minutes
Inactive Time: 2 hours
Total Time: 2 hours 30 minutes

Rich, decadent fudgy shortbread bars.  Cut them small - they're rich! Adapted from Baker by Nature.

Ingredients

  • Shortbread
  • 1/2 C (one stick) butter, softened
  • 1/8 tsp almond extract
  • 1/4 C powdered sugar
  • 1/4 tsp salt
  • 1 C all-purpose flour
  • Fudge Topping
  • 8 oz semi-sweet chocolate bar, chopped
  • 8 oz semi-sweet chocolate chips
  • 1 can (14 oz) sweetened condensed milk
  • 1 tbsp butter, cut into small pieces
  • 1/2 tsp almond extract
  • 1/2 C sliced almonds, toasted

Instructions

  1. Preheat the oven to 350°.  Spray an 8x8" pan and line with parchment paper.  Spray the parchment paper and any of the exposed inside of the pan.
  2. Shortbread:  In a large bowl, beat the butter, almond extract, powdered sugar, and salt until smooth and fluffy, 1-2 minutes.  Gradually add the flour, mixing until just combined.  Give it a final stir by hand to make sure everything is scraped up from the bottom and mixed in.
  3. Put the shortbread dough into the prepared pan and press into an even layer.  Bake 14-15 minutes until lightly browned around the edges.  Set on a rack to cool while you make the fudge topping.
  4. Fudge Topping: In a microwave-safe bowl, combine the chocolate, condensed milk, and butter.  Microwave on at 50 percent power for 30 seconds, then stir.  Repeat at 30 second intervals (about 3 more times), stirring between each until smooth.  Remove from microwave, add the almond extract,  and continue stirring for 15 to 20 seconds.  
  5. Spread the mixture over the shortbread (it will be not quite as thick as fudge, but close) and smooth into an even layer.  Sprinkle with toasted almonds and lightly press them into the fudge. 
  6. Let cool at room temperature for about 10 more minutes, then refrigerate for about 2 hours until firm.  Cut into very small squares to serve.  (Best served at room temperature.)

Notes

Tips and Stuff:

I used Ghirardelli Semi-Sweet (60%) chocolate bar and Nestle's semi-sweet chips.  You can use any combination, but I found that half baking bar, half chips is just about right.

To toast almonds, spread them in a single layer on a cookie sheet and toast for 15 minutes in the preheated oven, stirring once while they're toasting.

These would be good sprinkled with a little sea salt before refrigerating!

Nutrition Information:
Yield: 36 Serving Size: 1 bar
Amount Per Serving: Calories: 97Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 1mgSodium: 26mgCarbohydrates: 13gFiber: 1gSugar: 9gProtein: 1g
© Baker by Nature
Category: Bars

Peanut Butter and Chocolate Chip Oat Bars

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Peanut Butter and Chocolate Chip Oat Bars! These bars were created because we wanted a snack bar that has the best combination ever – peanut butter and chocolate chips. The oats add a great texture and the bar ends up chewy and chunky, and are an all-around great snack bar.

Sometimes you just need a little sweet goodness in your life.

The recipe is easy to throw together with ingredients you probably have in your cabinet. You can leave the cinnamon out, but I liked the added subtle spicy flavor.

I had to taste test them while I was taking the photos (it’s a hard life) and like them both warm with those gooey chocolate chips, and cooled off. I think the kiddos or grandkiddos will enjoy making these as well as eating them!

Peanut Butter and Chocolate Chip Oat Bars have everything that’s good in a sweet snack bar. Oats give it a great, chewy texture. Peanut butter is sweet and nutty. And then last but not least, chocolate. What a great combination of such simple ingredients!

If you’re looking for another great snack bar, try these!

Dreamy Krispie Toffee Squares (one of the most popular on my blog)
Blonde Orange Bars with Orange Frosting
Butterscotch Cashew Bars

Peanut Butter and Chocolate Chip Oat Bars

Peanut Butter and Chocolate Chip Oat Bars

Yield: 20 -24 bars
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

These bars are full of peanut butter, chocolate chip and oatmeal goodness! Base adapted from A Taste of Madness.

Ingredients

  • 1/2 C granulated sugar
  • 1/2 C brown sugar, , packed
  • 1/2 C creamy peanut butter
  • 1/2 C butter, , softened
  • 1 large egg, room temperature
  • 1 tsp vanilla
  • 1 C all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 C oatmeal
  • 1/2 tsp cinnamon
  • 1 C semi-sweet chocolate chips

Instructions

  1. Preheat the oven to 350° and lightly grease or spray a 11 1/2" x 7 3/4" baking dish.
  2. In a large mixing bowl, cream together the sugars, peanut butter, and butter until light and fluffy (about 3 minutes).  Scrape down sides of bowl if needed.  
  3. Add the egg and vanilla to the sugar mixture and beat together until well combined.
  4. In a medium bowl, stir together the flour, baking soda, salt, oats, and cinnamon. Add to the wet mixture, one cup at a time, until just blended.  Stir in the chocolate chips by hand.
  5. Press the mixture evenly into the prepared baking dish and  bake for 25-30 minutes, checking at 25 minutes.  The bars should be a medium golden brown when done.  Cool bars in the pan on a rack before cutting.

Notes

Tips and Stuff:

If you don't have the size of baking dish indicated, go ahead and use a 9x9" square pan.  You could use a 13x9", but they come out rather thin and break apart easily.

Cinnamon is optional.  It's good either way.

Nutrition Information:
Yield: 24 Serving Size: 1 bar
Amount Per Serving: Calories: 160Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 18mgSodium: 136mgCarbohydrates: 19gFiber: 1gSugar: 12gProtein: 3g

Nutrition Values are Approximate

© sblades
Category: Bars

Can’t-Leave-Alone Bars

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Updated:  August, 2021

So, I’m still trying to use up the gunny sack of chocolate chips Bret brought home from Costco.  I’m not complaining, but we needed something a little different than chocolate chip cookies. 

Oh, and by the way, I have the best recipe for chocolate chip cookies that my sister put in our little family cookbook. It’s amazing! 

This recipe for Can’t-Leave-Alone Bars originates from Taste of Home magazine and has been floating around the “cloud” for years.

Chocolate and vanilla snack bars, view from the top

The filling for this bar is the best part and when warm tastes like deep chocolate brownie pudding.  Or maybe more like a cooked chocolate pie filling.  It’s hard to describe, but is delicious. 

A shortbread base and oatmeal streusel topping instead of the cake mix would be terrific.  If you’d rather not use a pre-made cake mix, you can try that, but the batter needs to be pretty thick. One day I’ll experiment with that and post the results. 

These bars are easy to throw together, but it gets a little sticky when you’re plopping the batter bits on top of the decadent chocolate filling.  Way worth it though.

Vanilla Cake Mix Dessert Bars with Chocolate Filling

You can’t go wrong with these if you want something quick and sweet and I think these would be a great kid’s treat, too!

Can’t-Leave-Alone Bars are named well. We picked up half of one or a whole one every time we walked by the kitchen.

They’re easy to make and definitely easy to eat. They don’t stay around very long.

Stacked dessert bars on a white plate

I’ll make this heavenly dessert again soon.  Now where’d I put that giant glass of cold milk?

Stacked dessert bars on a white plate

Can't-Leave-Alone Bars

Yield: 30 bars
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Very good and decadent for a quick, tasty, sweet snack. 

Ingredients

  • 1 box white cake mix
  • 2 large eggs
  • 1/3 cup oil
  • 1 can, (14 oz.) sweetened condensed milk(not evaporated)
  • 1 cup semi-sweet chocolate chips
  • 1/2 stick butter, , cut small

Instructions

  1. Heat oven to 350°.  Line a 13x9" baking pan with aluminum foil (sides a little longer at both ends so you can lift them out easily later) and spray with cooking spray.  
  2. Beat cake mix, eggs and oil in a large bowl till blended.  Press 2/3 of the batter in the pan and set aside the rest. 
  3. Microwave condensed milk, chocolate chips and butter in a bowl on high for 1 min.  Stir well till blended, then pour evenly over crust.  Top with teaspoons of reserved cake mixture - dotting them across the whole pan. Bake 20-25 min. Cool.  Lift aluminum foil out of the pan and cut into small bars.

Notes

Tips and Stuff:

The dough you press into the pan will be soft and a bit sticky, but be patient while pressing it out.

You'll want to cut these small since the filling is so sweet and rich.

Chocolate cake mix would be good on this one, too, and would be oh so rich and decadent.

Nutrition Information:
Yield: 30 Serving Size: 1 bar
Amount Per Serving: Calories: 81Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 17mgSodium: 27mgCarbohydrates: 6gFiber: 0gSugar: 5gProtein: 1g

Nutrition Values are Approximate

© sblades
Category: Bars