Honey Cashew Cookie Bars

  

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Honey Cashew Cookie Bars

Originally published November 29, 2011.

When I first came up with the idea to use cashews in this recipe, I immediately thought of my Mom who is a big fan of cashew nuts. I must stick a few in the freezer for her.

These are one of my favorites in the dozens of cookie recipes available here on Rock Recipes. I share my Mom's love of cashews and the chewy honey caramel on a brown sugar shortbread base is as near to simple perfection as I can imagine. I had to force myself away from these after the third cookie.

A little chocolate is never a bad thing but honestly, these simple cookie bars are absolutely delicious all on their own; try them whichever way you like.

Bottom layer

 Cream together:

1 cup butter
2/3 cup packed brown sugar


Mix in;

2 2/3 cups flour

Press into the bottom of a 9x13 inch, parchment paper lined baking pan and bake at 350 degrees F for 20 minutes.

Topping

In a medium sized saucepan combine:

1/2 cup butter
1 cup packed brown sugar
1/3 cup honey
2 tbsp whipping cream

Bring to a gentle boil and simmer for only a minute or two before stirring in

2 cups chopped unsalted cashew nuts

As soon as the bottom has baked for 20 minutes, pull it out of the oven and spread the topping evenly over the base and return to the oven for an additional 20 minutes.

Cool completely the pan on a wire rack.

Drizzle the top with

1/2 cup melted chocolate chips (optional, they are still very, very good without the chocolate.)