Butterscotch Shortbread Bars

Directions

1. 1
   Line a 9-inch square baking pan with foil, extending foil over edges of pan.
2. 2
   Butter foil; set pan aside.
3. 3
   In a bowl, combine flour, 3 tablespoons brown sugar, and baking powder; use a pastry blender and cut in 1/2 cup butter until mixture resembles coarse crumbs.
4. 4
   Press mixture into bottom of prepared pan; bake at 350° for about 25 minutes or until golden brown.
5. 5
   In a saucepan, melt the remaining 1/4 cup butter; stir in sugar, brown sugar, corn syrup, water, and salt.
6. 6
   Stir in cashews; bring mixture to boiling over med-high heat, stirring constantly.
7. 7
   Boil, uncovered, for 5 minutes, stirring often.
8. 8
   Remove pan from heat; stir in whipping cream and vanilla.
9. 9
   Spread butterscotch mixture evenly over baked crust.
10. 10
    Bake 12-15 minutes more or until most of the surface is bubbly.
11. 11
    Cool completely in pan on a wire rack.
12. 12
    Using foil, lift bars out of pan; carefully peel foil from sides of bars; cut into bars.
13. 13
    To store: place in layers separated by waxed paper in an airtight container; cover; store at room temperature up to 3 days or freeze up to 3 months.