Butterscotch Muddies are a BODACIOUS FALL DESSERT

Butterscotch Muddies

Oh boy are these melt in your mouth delicious. The mix of the salty cashews with the caramely butterscotch and the rich bottom layer of a buttery brown sugar mud cookie make for a bodacious combination! Just perfect for fall desserts, tailgating, or even a camping trip.

1 cup plus 2 tablespoons butter, softened
3/4 cup plus 2 tablespoons packed dark brown sugar
2-1/2 cups all-purpose flour
1-3/4 teaspoons salt

In a large mixing bowl, cream the butter and brown sugar until light and fluffy. Combine flour and salt; add to creamed mixture just until combined. Press into a greased 15-in. x 10-in. x 1-in. baking pan. Bake in a 350 degree preheated oven for 10-12 minutes or until lightly browned.

1 package (10 – ounce) butterscotch chips
1/2 cup plus 2 tablespoons corn syrup
3 tablespoons butter
2 teaspoons water
2-1/2 cups salted cashew halves

Meanwhile, in a small saucepan, combine the butterscotch chips, corn syrup, butter, and water. Cook and stir over medium heat until chips are butter are melted. Spread over crust. Sprinkle with cashews; press down lightly. Bake for 11-13 minutes or until topping is bubbly and lightly browned. Cool on a wire rack. Cut into bars.