Cashew butterscotch bars from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 697) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mamacrumbcake on November 27, 2024

    Update: the kids really liked these cookies a lot

  • mamacrumbcake on November 04, 2024

    This makes a thin cookie. The butterscotch soaks into the cookie base and bakes up into a brittle-like texture. The flavor of the butterscotch overwhelms the cashews. The butterscotch tasted very artificial. The recipe called for Hershey’s butterscotch chips but I couldn’t find them and used Nestle instead. Maybe the Hershey’s would have tasted better. Also, as others have mentioned, this cookie really needs more salt—even though the cashews are salted. If I were to make them again, I would also increase the cashews.

  • Salt on May 24, 2011

    loved, loved, loved these. Butterscotch chips get no respect...this recipe will convert any non-believer! Defintiely up the salt a bit.

  • PrincessK on February 02, 2011

    apple suggests upping the salt a smidge. p. 697

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