Posted 2/15/2013 3:13:32 PM
With a little TLC, these came out divine! The dough is pretty sticky, so if you're going to foil your pan, make sure the foil goes over the handles and is pressed into the corners to keep it stable. After the crust was baked, using my fingers I pressed the cashews as best I could into the crust before adding the brown sugar liquid. I rocked the pan back and forth to spread the liquid, then used a wet stainless steel pasta spoon to press the cashews again before baking. When I pulled the pan out, I used that same damp spoon to press the cashews again. I only had one nut come loose when I cut the bars. They are delicious and I will make them over and over again!