Butterscotch Cashew Bars
Only 4 ingredients and these cookie bars are hard to resist!
Equipment
- parchment paper
- 9' x 13" baking pan
Ingredients
- 1 can crescent roll dough {8}
- 1 1/2 cups roasted and salted cashews
- 1 can 14 oz sweetened condensed milk
- 2 cups butterscotch chips
Instructions
- Preheat oven to 375 degrees
- Spray a glass 9" x 13" baking dish with cooking oil spray and place a large piece of parchment paper on the bottom and press it onto the sides and bottom where the spray with hold it in place
- Un roll dough and place it into the bottom of the dish on the parchment paper, stretching to fit and pinching perforations together to seal. Poke it with tines of a fork all over.
- Cook dough for 5 minutes and remove from oven
- Top partially baked crust with butterscotch chips and cashews. Slowly pour milk over all, letting it seep into all the nooks and cranies
- Return to oven and bake for 25-30 minutes or until it is cooked through and golden
- Cool dish on a wire rack for 1 hour. Remove from dish by carefully lifting the baked cookies with opposite ends of the parchment paper. Continue to let cookies cool and set or place in the refrigerator to speed up cooling time
- Cut into bars or squares and store in a covered container at room temperature
Notes
Cookies are easiest to cut while they are slightly warm