Go Back
–+ servings
cashew brown sugar shortbread

Cashew Brown Sugar Shortbread

The Sugar Coated Cottage
Cashew Brown Sugar Shortbread. Beautiful golden brown crusted, soft gooey, brown sugar caramely, cashew, chocolatey, shortbread. This cookie is a delight of flavors and textures.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Bar Cookie
Servings 16 squares

Ingredients
  

  • SHORTBREAD CRUST:
  • 1 cup all purpose flour
  • 1 Tbsp brown sugar
  • 1/4 tsp salt
  • 5 Tbsp butter
  • CASHEW FILLING:
  • 3/4 cup brown sugar
  • 2 Tbsp flour
  • 2 Tbsp light corn syrup
  • 2 tsp vanilla extract
  • 1 large egg
  • 1 cup salted/roasted whole cashews
  • 1 cup milk chocolate chips semi-sweet will work also

Instructions
 

  • Preheat oven to 375 F degrees
  • Prepare 8x8 pan by lining with aluminum foil all the way up the edges, grease or butter the foil and pan.
  • SHORTBREAD CRUST:
  • Add flour, brown sugar and salt into bowl of food processor*. Blend a bit and add butter one Tbsp at a time and mix between each addition. Process until small crumbs form, similar to wet sand.
  • Pour into prepared pan, spread evenly and press to make solid layer.
  • Bake for 10 minutes.
  • CASHEW FILLING:
  • In bowl of mixer add the brown sugar, flour, corn syrup, vanilla and egg. Mix on medium until will blended.
  • By hand fold in the cashews and chocolate chips.
  • Pour over warm baked shortbread crust, spread evenly and into the corners.
  • Bake for 12-15 minutes until medium golden brown
  • Let cool completely
  • Cut into 2x2 squares and serve

Notes

* For the shortbread crust I have also used the stand mixer with the paddle attachment. I follow the same instructions but leave the mixer running on low as I add the butter and keep it going until I get a crumb mixture similar to wet sand.
Tried this recipe?Let us know how it was!