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.
Ingredients
- 1/2 pound (2 sticks, or 1 cup) butter
- 1 cup firmly packed light brown sugar
- 1 & 1/4 teaspoons kosher salt
- 2 & 1/2 cups all-purpose flour
- 11 ounces butterscotch chips
- 3/4 cup light corn syrup
- 1 tablespoon plus 1 teaspoon water
- 2 cups roasted salted whole cashews
Instructions
Preheat oven to 350°. Spray a 9″x 13″ pan with cooking spray. Using two sheets of parchment paper, line the pan’s width and length, creating a parchment “sling.” Spray parchment paper with cooking spray.
Using an electric mixer on medium speed, beat butter, brown sugar, and salt for 1 to 1 & 1/2 minutes. Decrease mixer speed to low and add the flour. Mix just until combined. Lightly press dough evenly into the prepared pan. Poke holes in the dough with a fork. Bake for 30 to 40 minutes, until the crust is a golden color. Remove to wire rack to cool.
In a heavy saucepan over low heat, stir together butterscotch chips, corn syrup, and water. Stir until mixture comes to a simmer and butterscotch chips are melted. Pour over crust.
Sprinkle cashews over the butterscotch caramel. Bake for 5 minutes. Cool completely on a wire rack. After cooling, remove from pan and use a very sharp knife to cut into bars.
Notes
Recipe adapted from The Sweet Melissa Baking Book.
March 11th, 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.
March 11th, 2008 at 3:19 am
butterscotch AND cashews? lordy, lordy, that’s a winning combination. they look heavenly!
March 11th, 2008 at 4:28 am
OH MY GOSH.
March 11th, 2008 at 5:48 am
If I were small enough, I would sleep on that.
It’s beautiful.
March 11th, 2008 at 7:24 am
this looks absolutely delicious.
March 11th, 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!
March 11th, 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.
March 11th, 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.
March 11th, 2008 at 7:55 am
Those bars look amazing! I love cashews!
March 11th, 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.
March 11th, 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.
March 11th, 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!
March 11th, 2008 at 11:20 am
Mmmm, those Butterscotch Cashew Bars would work perfectly for my sweet tooth. Delicious!
March 11th, 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!
March 11th, 2008 at 11:44 am
Without question I am making these, I already know that I will love them.
March 11th, 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.
March 11th, 2008 at 12:38 pm
Ohh, that melty butterscotch looks fantastic. Beautiful photos.
March 11th, 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.
March 11th, 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!:)
March 11th, 2008 at 2:43 pm
Drool! That looks to good. Sorry I wish I could say more but I am drooling too much!
March 11th, 2008 at 8:36 pm
Thanks, everyone!
March 12th, 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!
March 12th, 2008 at 6:00 am
Wow……Great photo….. another must try…..
March 12th, 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.
March 12th, 2008 at 8:30 am
I’m a huge fan of *anything* butterscotch, so clearly these look fab to me…
March 12th, 2008 at 10:48 am
Thanks, y’all! I still don’t have adequate words for how good these are.
March 12th, 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
March 12th, 2008 at 4:48 pm
mmm..butterscotch and cashews? wow, what a fantastic combination!
March 12th, 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.
March 12th, 2008 at 8:59 pm
These just made my mouth water! The saltiness of the cashews alongside the sweet butterscotch sounds dreamy.
March 13th, 2008 at 8:32 am
OMG, those bars look extremely scrumptious and dirty! Wow, a fantastic combination!!!
Cheers,
Rosa
March 13th, 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!
March 13th, 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.
March 14th, 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.
March 14th, 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?
March 14th, 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.
March 14th, 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!!
March 16th, 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!!
March 16th, 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.
March 18th, 2008 at 7:19 pm
oooo-great!! Keep baking Jennifer- I won’t let you down!!
March 22nd, 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
March 22nd, 2008 at 6:24 pm
Thanks again, Melissa!
Sheltie Girl, I hope you like them! There are so many tempting recipes in that book.
March 26th, 2008 at 10:49 am
i think i want to just snuggle in bed with a plateful of these
March 26th, 2008 at 11:20 am
Steamy, that doesn’t sound like a bad idea!
April 10th, 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.
April 10th, 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.
April 11th, 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?
April 11th, 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.
April 14th, 2008 at 10:38 pm
Yummy, Yummy, Yummy what else can I say. Those cashew bars look amazing!
April 15th, 2008 at 10:35 am
Thanks, Chuck! They are quite delicious.
September 18th, 2008 at 2:53 pm
I made 2 batchs of these over the weekend after hearing about them on a radio show. Tried 2 different versions, calling for the same ingredients, but different measures.. This recipe was fantastic!!! The are gooey and VERY rich. I have to make another batch tonight for my husband to take to work tomorrow. They keep well in an airtight container. Thanks for sharing!!
September 18th, 2008 at 7:33 pm
T Severino, aren’t they delicious? I’m glad you liked them.
April 7th, 2012 at 6:50 am
Can’t believe you would post such scrumptious pictures and leave us hanging with no recipe. I love cashews and would love to have tried this recipe. I cannot afford to buy an entire cookbook for just 1 recipe.
April 7th, 2012 at 6:51 am
So sorry!!! Didn’t see the “Printable” link at the top of the page. My mistake!
December 22nd, 2012 at 9:37 am
How should I store these want to give as gifts for Christmas how LNG will they keep out of fridge?
December 22nd, 2012 at 11:00 am
Gallmarie, I would store them either in a single layer or with parchment paper or waxed paper in between layers. In an airtight container, they should keep for about 3 days. You shouldn’t need to refrigerate them.
March 8th, 2013 at 5:22 pm
I would love to make these. I have checked both Guittard and King Arthur sites and neither have butterscotch chips. I know I dislike the Nestlé brand. Any suggestions?
March 8th, 2013 at 5:27 pm
JEP, I’m not a fan of Nestlé’s butterscotch chips, either. Try World Wide Chocolate: http://worldwidechocolate.com/shop_guittard_105.html.
Or, nuts.com has these, although I’ve not tried them: http://www.nuts.com/chocolatessweets/toppings/chips/butterscotch.html
March 8th, 2013 at 6:37 pm
Thanks for your research! I will order from the the nuts.com site
March 8th, 2013 at 7:41 pm
is there a substitute for butterscotch chips?
March 8th, 2013 at 10:09 pm
Hi, Maria. You can substitute another flavor chips – chocolate, peanut butter, etc. If you want butterscotch chips but don’t have access to them, google “how to make butterscotch chips,” and you’ll find many homemade versions. I’ve not tried any of them.
April 22nd, 2013 at 5:29 pm
Nutritional information would be great, if you can provide it. I am a type 2…but would love to try this…even in small servings. thanks
April 26th, 2013 at 10:18 am
Hi, Bruce. I don’t generally provide nutrition information for recipes. I view these recipes as indulgences for occasions when you aren’t counting calories. There are several nutrition calculators online at sites like My Fitness Pal.
May 7th, 2013 at 5:58 pm
Would you say these ship well???
I bake goodies for all the mommas in my life and ship them.
thanks!
May 7th, 2013 at 8:58 pm
Hi, Cori. These bars are pretty sturdy. If you wrap and pack them well, I think they’ll ship just fine.