This week's recipe was for butterscotch cashew bars. I knew I'd have a problem when I saw the list of ingredients, because it called for butterscotch chips. We're very dedicated to eating all organic food, and I wasn't sure I'd be able to find organic butterscotch chips. I was right.
So, I was trying to decide how I could alter the recipe. I thought I could double the other ingredients in the topping, but after a second look, that didn't seem like it would work. I considered using chocolate chips, but I was looking forward to a caramely flavor. So I thought I'd find a recipe for caramel and top the crust with that - caramel is something I've wanted to try my hand at for a ong time. But because I've wanted to try it for so long, I wanted some on its own, without a crust. I didn't want to make one pan with a crust and one without, so I settled for just making caramel. So that I would be making something remotely resembling what the other SMSers were doing, I topped part of my caramel with roasted salted cashews. (The rest of it was topped with fancy sea salt I got from a great little salt/chocolate/flower shop called The Meadow, on a trip to Portland, OR last year).
I found the caramel recipe on the wonderful blog Baking Obsession. It is a variation of an Alice Medrich recipe. I didn't steep my milk with cardamom pods, because I didn't have any - though I think that would be delicious, and I'll definitely do it next time I make these - and I used brown rice syrup to avoid heating honey. These caramels took a whole lot longer to make than I thought they would, but they were worth it. They are delicious!!! Please visit Baking Obsession for the recipe.
Thanks to Pamela for chosing this week's recipe - sorry I didn't exactly make it!!! The recipe for butterscotch cashew bars can be found on her blog Cookies with Boys.
Take a look here if you want to see what was supposed to be made this week.