Recipe: Gooey Chocolate Cashew bars

These are easy-just make sure to use the same tip as on the other shortbread cookies-use the offset spatula to press the shortbread (see picture above).

Crust:

1 1/2 cups flour

1/2 cup unsalted butter softened

1/4 cup firmly packed brown sugar

1/4 teaspoon salt

Topping

1 1/2 cups slated cashew pieces

1 1/2 cups semi sweet chocolate*

3/4 cup sugar

3/4 cup DARK corn syrup

3 eggs lightly beaten

3 tablespoons unsalted butter-melted

2 teaspoons vanilla

pinch of salt

pre heat oven to 350.

Combine all crust ingredients and beat on low speed until mixture resembles coarse cornmeal.

Press mixture into ungreased 13x9 inch baking pan (I line the pan with parchment paper so when the bars are done you can lift the whole sheet out and cut them on a cutting board. this spares your pan and is way easier than cutting in the pan).

bake for 15 minutes or until edges are slightly browned.

Meanwhile stir together the topping ingredients. mix well. spread over hot partially baked crust. Continue baking for 28-33 minutes. do not over bake! they may be a little jiggly-not to worry.

cool completely and cut into bars.

If you used parchment paper-which I totally recommend (see picture above)-once they are cool, lift the whole slab out of the pan and cut on a cutting board. I rip the parchment paper off before cutting. just gently lift one of the slab corners and peel back underneath-the whole sheet will peel right off as you pull it underneath the slab.

*I use good quality semisweet chocolate. Callibut or Scharffen or even Ghiradhelli. I don't think the tollhouse morsels are as good-but if that is all you have then use them...