Honey Cashew Squares

Preheat oven to 350 degrees F (180 degrees C). Place the Cake Flour (2/3 cup), Butter (4 Tbsp), and Brown Sugar (2 Tbsp) in a bowl. Use your hands to break the butter into the flour until they're evenly distributed and resemble the size of small peas.

Add the Eggland's Best Classic Egg (1) into the flour mixture and stir until even.

Grease an 8×8 inch baking dish and place the base mixture in. Flatten the base with the back of a spoon. Bake for 25 minutes until the base turns golden.

While baking the base, prepare for the honey cashew topping. First, chop the Cashew Nuts (1 cup). Then place the Brown Sugar (3 Tbsp), Honey (2 Tbsp), Butter (4 Tbsp), and Kemps Heavy Whipping Cream (1/3 cup) in a saucepan.

When the baking is done, take out the base from your oven and let it cool down. Bring everything in the saucepan to a boil and then simmer for 3-4 minutes, uncovered, or until the color of the honey mixture turns caramel. Turn off the heat and quickly stir in the chopped cashew.

Slowly place the honey cashew topping on top of the base in the same baking dish. Use the back of a big spoon to flat it out. Bake for another 8 minutes at 350 degrees F (180 degrees C).

Allow a few hours cooling time before cutting into 16 squares. Serve and enjoy!