Salted. Butterscotch. Cashew. Shortbread Bars. It's necessary to pause while considering the sum of these awesome parts, which heighten the experience of each to a sort of baked goods nirvana state.
It's a recipe that I came up with for the Walkers Shortbread challenge, but for the event, I honed and perfected it, and here is what I consider the absolute ideal version of the recipe.
I'll tell you the truth: I didn't win the competition with these. But I think that I win at LIFE, because I have the ability to make this recipe whenever I want! 
Plus, when it came to the end of the event, there were only a few left, so I think the crowd liked 'em!
I should mention that it was a great event, btw. I got to meet Susan of Girl in the Little Red Kitchen, who brought a killer cheesecake (and who like me is a proud pug parent): 
Serena of Big Apple Nosh, who brought these ridiculous Hazelnut Banoffee Tartlets: 
and Emily of Nomnivorous, who brought the most beautiful boozy pie I've ever seen; I got to hang out with Alejandra Ramos and a bunch of other cool dudettes (and a couple of dudes).
Oh oh oh! Here is the recipe. I should note that you'll see that the pan I used is bigger--I doubled the recipe and it worked fine.
Oh, and--you're so very welcome.
Salted Butterscotch Cashew Shortbread Bars
Makes 1 big serving (kidding. sort of)
- 2 boxes Pure Butter Shortbread
- 3 tablespoons butter
- 1 package (10 to 11 ounces) butterscotch chips
- 1/2 cup light corn syrup
- 3 tablespoons butter
- 2 teaspoons cream
- 1 teaspoon vanilla
- 1 cup coarsely chopped nuts (I suggest cashews or pecans)
- coarse sea salt
Procedure
- Preheat the oven to 350 degrees F. Grease an 8 or 9-inch square baking pan.
- Combine the cookies and melted butter in a food processor or blender with a pulse mode. Press it into the pan. Bake for about 10 minutes, or until lightly golden on the edges. Remove from the oven.
- Meanwhile, in a small saucepan, combine the butterscotch chips, corn syrup, butter, cream, and vanilla. Cook and stir over medium heat until smooth.
- Spread over crust. Sprinkle with the nuts; press down lightly. Bake for 11-13 minutes or until topping is bubbly and lightly browned. Cool on a wire rack. Sprinkle with coarse sea salt. Cut into bars when totally cool.