MINNESOTA, USA — Thousands of Christmas cookies, made mostly over three days, come together each year in Deb Connelly's kitchen.
Butterscotch Cashew Triangles
INGREDIENTS:
CRUST
3/4 cup firmly packed brown sugar
½ cup butter, softened
1 ½ cup all-purpose flour
1/4 teaspoon salt
TOPPING
1 cup butterscotch-flavored baking chips
1/4 cup dark corn syrup
2 Tablespoons butter
½ cup Health Bits O’ Brickle (the ones w/o chocolate)
1 Tablespoon water or bourbon
¼ teaspoon salt
1 1/2 cup cashew halves and pieces (I use roasted, unsalted)
HOW TO MAKE:
Heat oven to 350°F.
Place brown sugar and butter in bowl, mix until blended (do not need to cream). Add flour and salt; mix until resembles a sandy mixture. Press mixture onto bottom of greased* 9x13 inch baking pan. Bake 10 minutes.
Place all topping ingredients EXCEPT cashews in a 2-quart saucepan. Melt over low heat, stirring constantly until chips are melted/topping is smooth (4-7 minutes - Do not boil). Remove from heat. Stir in cashews until well coated.
Pour hot cashew mixture over hot, partially baked crust. Continue baking 10-12 minutes or until mixture is bubbly and set. Cool completely.
NOTES:
- The crust may need an extra tablespoon of butter to come together.
- When you spread the cashews, it will be clumpy. That’s OK — just try to get the nuts evenly distributed and the sauce will spread out as it bakes.
- Line the bottom of the pan with parchment paper to make it easier to lift out and cut.
