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Ingredients
- Crust:
- 1/2 c butter, softened
- 1/4 c packed light-brown sugar
- 1/4 c sugar
- 1 large egg yolk
- 1/4 tsp kosher salt
- 1 1/2 c all purpose flour
- Filling:
- 1 c. packed light-brown sugar
- 1/2 c unsalted butter, cut into pieces
- 1/4 c corn syrup
- 1/2 c heavy cream
- 2 tsp vanilla
- 3 c raw cashews, coarsley chopped
Details
Servings 36
Preparation
Step 1
Crust:
Preheat oven to 350. Line a 13x9 baking pan with nonstick foil, letting foil extend 2 inches at short ends.
Beat butter until creamy. Beat in sugar, yolk and salt. On low speed beat in flour unitl blended. (Dough will be crumbly).
Press evenly into bottom of prepared pan. Bake 25 minutes or until golden brown at edges. Cool pan on wire rack
Filling:
Combine sugar, butter and corn syrup in a medium saucepan over medium heat. Cook, stirring occansionally, until butter melts. Bring to a full boil, boil 1 1/2 minutes, whisking a few times. Remove pan from heat and stir in cream, vanilla and cashews. Pour filling over crust and spread evenly. Bake 25 minutes or until filling is bubbly all over.
Cool completely in the pan on a wire rack.
Lift foil edges to transfer bars to cutting board. Cut into 36 bars
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