White Chocolate-Cashew Butterscotch Blondies

Cashews bring rich, buttery flavor—and fun crunch—to mouthwatering bars. MORE+ LESS-

By Betty Crocker Kitchens

December 11, 2009

Make with

Gold Medal Flour

Ingredients

1/2

cup butter or margarine, softened

cups packed brown sugar

eggs

cups Gold Medal™ all-purpose flour

1 1/2

teaspoons baking powder

1/4

teaspoon salt

bars (4 oz each) white chocolate baking bars, coarsely chopped

1 1/4

cups salted roasted cashew halves and pieces, chopped

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1

Heat oven to 350°F. Spray bottom of 13x9-inch pan with baking spray with flour. In large bowl, beat butter and brown sugar with electric mixer on medium speed until fluffy. Add eggs; beat on medium-high speed until fluffy. Add flour, baking powder and salt; beat on low speed until mixed.
2

With spoon, stir in white chocolate and 3/4 cup of the cashews until well mixed. Spread in pan. Sprinkle with remaining 1/2 cup cashews; press down lightly.
3

Bake 25 to 30 minutes or until edges look dry, center is set and toothpick inserted 2 inches from edge of pan comes out clean. Cool completely, about 1 hour. For bars, cut into 8 rows by 4 rows.

Look for white chocolate baking bars that contain cocoa butter for a nice chocolate flavor.
These bars freeze well. After cutting, layer the bars in a freezer container with waxed paper between the layers.