I was recently lucky enough to be offered an advance copy of The Sweet Melissa Baking Book. The book’s author is Melissa Murphy, the chef and owner of Sweet Melissa Patisserie in Brooklyn, New York.
This book is packed with over 100 recipes, and I would love to try just about all of them. There is s Sweet Almond Bread Pudding with Raspberry Sauce that I’m saving for a special occasion. I’m also eyeing her Brooklyn Brownout Cake and Lemon Coconut Macaroons. After bookmarking several, I decided on these bars. They feature a shortbread crust, topped with butterscotch caramel and cashews. Melissa laments that cashews aren’t used nearly enough in baking, and I have to agree. Along with pecans and hazelnuts, cashews are one of my favorite nuts.
I was certainly not disappointed by my first recipe attempt from Sweet Melissa. The shortbread crust is so simply delicious. A simple combination of butter, brown sugar, salt, and flour lends itself to a crust so good I could have stopped right there and been happy. I am not usually much of a butterscotch or caramel fan. I used the best butterscotch chips I could find, and I really think that made a big difference. I thought the finished bar had more of a mild caramel flavor than butterscotch. I really liked the saltiness that carries through from one layer to the next. These bars are certainly unlike anything I have ever made.
While we are frequent New York visitors, I’ve never been to Sweet Melissa Patisserie. I intend to remedy that on one of our next trips. I can’t wait to sample some of her delicious baked goods in person.
50 responses so far ↓
1 peabody // Mar 11, 2008 at 12:42 am
I can’t wait to get this book. I am reviewing it too. If this is an example, I will be watching my mailbox.
2 a. grace // Mar 11, 2008 at 3:19 am
butterscotch AND cashews? lordy, lordy, that’s a winning combination. they look heavenly!
3 cafe johnsonia // Mar 11, 2008 at 4:28 am
OH MY GOSH.
4 Graeme // Mar 11, 2008 at 5:48 am
If I were small enough, I would sleep on that.
It’s beautiful.
5 andreea // Mar 11, 2008 at 7:24 am
this looks absolutely delicious.
6 Deb Schiff // Mar 11, 2008 at 7:26 am
I’m so glad you made these! I received my review copy and decided just this morning what I’ll be making as my test recipe (pistachio thumbprints).
As everything on your blog goes, these look terrific!
7 Amy // Mar 11, 2008 at 7:41 am
Yum! These look delicious! I’m curious… is the shortbread crust super moist or more dry/crumbly? I’ve been trying to find a moist, very buttery shortbread crust recipe and from the pictures… this one looks like it might fit the bill.
8 Cindy // Mar 11, 2008 at 7:50 am
These bars look good! Like you Jennifer, I’m not a big fan of butterscotch or caramel. But I just might have to give these a try.
9 brilynn // Mar 11, 2008 at 7:55 am
Those bars look amazing! I love cashews!
10 jennifer // Mar 11, 2008 at 9:44 am
Peabody, I’m anxious to see what you make from this book.
a. grace, the combination is definitely a winner.
Cafe Johnsonia, that is an accurate summary.
Graeme, you’ve certainly given me a good laugh for the day. These might feel a bit lumpy, but somehow I don’t think I’d mind.
Andreea, they really are!
Deb, I gave some serious thought to those Pistachio Thumbprints. I’ll be on the lookout for yours.
Amy, the crust is not very crumbly. It’s quite compact. It is definitely buttery, but I wouldn’t really describe it as either dry or moist. That’s not helpful, is it? I think it would seem moister if it were not as thick. Plus, the caramel is so soft that it really emphasizes the firmness of the crust.
Cindy, let me know what you think if you try them!
Brilynn, I love cashews, too, but I usually just eat them instead of baking with them.
11 Mandy // Mar 11, 2008 at 9:55 am
I am usually not a caramel/butterscotch fan, but after reading your description of this recipe, I may give this recipe a try sometime.
Of course I need to hunt for some nice butterscotch chips first.
12 Deborah // Mar 11, 2008 at 10:54 am
It doesn’t get any better than this!! I can’t wait until I can get a copy of this book in my hands!
13 Chuck // Mar 11, 2008 at 11:20 am
Mmmm, those Butterscotch Cashew Bars would work perfectly for my sweet tooth. Delicious!
14 Nicole // Mar 11, 2008 at 11:25 am
Those look so delicious and the photos are making my mouth water! I’m saving this one to del.icio.us!
15 Julie // Mar 11, 2008 at 11:44 am
Without question I am making these, I already know that I will love them.
16 michelle @ TNS // Mar 11, 2008 at 12:29 pm
i need that book, because i need to make these bars. they will last all of 3 second in my house.
17 Indigo // Mar 11, 2008 at 12:38 pm
Ohh, that melty butterscotch looks fantastic. Beautiful photos.
18 Inmaculada (Adi) Lucas // Mar 11, 2008 at 1:26 pm
You´re great darling. Great for posting and sharing these wonderful recipes and great for the pictures¡¡ they´re beautiful. Best regards from Spain.
19 Evelin // Mar 11, 2008 at 1:30 pm
Cashews definitely are used too little in baking. But the problem with them is that almost every time I find a cashew recipe and decide to try it, the flavour gets lost and I’m unhappy because I’ve spent so much on the precious nuts. I LOVE LOVE cashews, but this is just unfair. The only time the flavour has been a real success was when I made kajoo barfi - now these I could eat and be happy! I’d love to try this recipe too, the flavour just CAN’T get lost in here!:)
20 Meeta // Mar 11, 2008 at 2:43 pm
Drool! That looks to good. Sorry I wish I could say more but I am drooling too much!
21 jennifer // Mar 11, 2008 at 8:36 pm
Thanks, everyone!
22 Aran from Cannelle Et Vanille // Mar 12, 2008 at 4:53 am
Holly molly! Does that look good or what??? that’s the gooesiest thing I have seen in a while! Gorgeous!
23 Hendria // Mar 12, 2008 at 6:00 am
Wow……Great photo….. another must try…..
24 Patricia Scarpin // Mar 12, 2008 at 8:27 am
Jen, I bought a bag of salted cashew nuts to nibble but there’s a ton left still… Now I know what I’ll do with them!
These look superb, my friend.
25 Dana // Mar 12, 2008 at 8:30 am
I’m a huge fan of *anything* butterscotch, so clearly these look fab to me…
26 jennifer // Mar 12, 2008 at 10:48 am
Thanks, y’all! I still don’t have adequate words for how good these are.
27 My Sweet & Saucy // Mar 12, 2008 at 2:41 pm
Those look incredible! I am going to have to make them now too! I just tested the Fluffy Coconut Cake with Passion Fruit Filling from her book and it was divine. You can see the photos at http://www.mysweetandsaucy.com
28 marye // Mar 12, 2008 at 4:48 pm
mmm..butterscotch and cashews? wow, what a fantastic combination!
29 jennifer // Mar 12, 2008 at 5:38 pm
My Sweet & Saucy, I remember liking the sounds of that cake. Coconut cake is one of my favorites.
marye, it truly is delicious.
30 Marq // Mar 12, 2008 at 8:59 pm
These just made my mouth water! The saltiness of the cashews alongside the sweet butterscotch sounds dreamy.
31 Rosa // Mar 13, 2008 at 8:32 am
OMG, those bars look extremely scrumptious and dirty! Wow, a fantastic combination!!!
Cheers,
Rosa
32 Tracy // Mar 13, 2008 at 1:57 pm
Wow, those bars look incredible. I just made some butterscotch bars that were just “eh” — wish I had thought of cashews!
33 Laura // Mar 13, 2008 at 8:32 pm
I made these last night! oh my god. Delicious. I could eat them allll night long! If you like butterscotch and cashews (both are my favorites) you’ll love these. I highly recommend them.
34 Cindy // Mar 14, 2008 at 7:28 am
I made these last night. Very good! My husband
really liked them. I brought some to work with me this A.M. and they liked them as well! I will be making them again.
35 Chrissie // Mar 14, 2008 at 9:29 am
Looks delicious!
Do you think I could substitute golden syrup or honey (or something else entirely) for the light corn syrup?
36 jennifer // Mar 14, 2008 at 6:32 pm
Thanks, Marq and Rosa!
Tracy, I’m not much of a butterscotch fan, but these cashews really made a great flavor combination.
Laura, I’m so glad you liked them!
Cindy, it’s good to hear that these were a hit for you!
Chrissie, I don’t do much baking with either golden syrup or honey, so I really can’t give you an informed answer to your question. I can only suggest giving it a try. Something else may very well work, although it might change the consistency. Let me know what works if you give it a try.
37 Tartelette // Mar 14, 2008 at 6:53 pm
I am reviewing too this weekend. I was on a lemon kick with some of her recipes and they all turned out great! These were high on the list too but have not got the chance to make them yet, but now that I see how they turned out, I know what I’ll be making this weekend! Yum!!
38 melissa murphy // Mar 16, 2008 at 7:57 pm
Hi everyone, I am the author, Melissa!, and I want to thank you for the kind words! You can buy the book many ways, one of which is through my website, http://www.sweetmelissapatisserie.com.
I assure you, as Jennifer said, these bars are awesome. Chrissie, you can absolutely sub out the corn syrup with Lyles Golden or a mild honey, just stir a bit more. No problem. I LOVE honey in caramel and butterscotch. Let me know how you like the others!!
39 jennifer // Mar 16, 2008 at 9:15 pm
Tartelette, your recipes from this book look delicious! Of course, your baking creations always do.
Melissa, thanks so much for stopping by! I am loving getting to know your new book.
40 melissa murphy // Mar 18, 2008 at 7:19 pm
oooo-great!! Keep baking Jennifer- I won’t let you down!!
41 Sheltie Girl // Mar 22, 2008 at 3:49 pm
These cashew bars look simply fabulous. Cashews are my favorite nuts. I’ll have to try this recipe and pick up Melissa’s book.
Natalie @ Gluten A Go Go
42 jennifer // Mar 22, 2008 at 6:24 pm
Thanks again, Melissa!
Sheltie Girl, I hope you like them! There are so many tempting recipes in that book.
43 steamy kitchen // Mar 26, 2008 at 10:49 am
i think i want to just snuggle in bed with a plateful of these
44 jennifer // Mar 26, 2008 at 11:20 am
Steamy, that doesn’t sound like a bad idea!
45 jenny // Apr 10, 2008 at 4:10 pm
I thought I’d mention I tried making these after seeing your wonderful picture and I found them to be incredibly sweet and a rather disturbing bright orange colour. I’m thinking not all butterscotch chips are created equal? They tasted a bit chemically too.
46 jennifer // Apr 10, 2008 at 5:59 pm
Jenny, that’s interesting. I don’t know what to tell you. I loved these bars! Sorry you had bad luck with them.
47 judy // Apr 11, 2008 at 6:38 pm
I really think the key to making these bars taste good is having good butterscotch chips. I can only find Nestle chips and they aren’t too good and they are too orange. Do you have any suggestions? I thought about buying some from the King Arthur site. Has anyone tried those?
48 jennifer // Apr 11, 2008 at 7:59 pm
Judy, I’ve never used Nestle’s butterscotch chips. That very well could be the difference. I am 99% sure that I used Guittard brand that I picked up at World Market. I’ve not used the ones from King Arthur, but if their other products are any indication, I’m sure they would be good quality.
49 Chuck // Apr 14, 2008 at 10:38 pm
Yummy, Yummy, Yummy what else can I say. Those cashew bars look amazing!
50 jennifer // Apr 15, 2008 at 10:35 am
Thanks, Chuck! They are quite delicious.
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