Caramel Cashew Bars — A Blast From The Past!
I was going through old posts trying to find interesting yet sadly forgotten about recipes and found Caramel Cashew Bars. How did I forget about Caramel Cashew Bars? Everyone is crazy about them and they are super easy. They have a layer of brown sugar flavored shortbread, a thick layer of caramel and are topped with cashews and chocolate chips. They freeze well, are pretty on a cookie tray. and best of all — they’ll satisfy your sweet & salty cravings.
The only downside to this recipe is unwrapping the caramels. I might try making them again today using Kraft Caramel Bits.
In the past I often halved the recipe and made the bars in an 8 inch square pan, but now that the holidays are here I’m going to go with a full batch!
Caramel Cashew Bars
- 1 1/2 sticks unsalted butter
- 3/4 packed brown sugar
- 1/2 scant teaspoon salt**
- l lightly beaten egg
- 1 1/2 cups all purpose flour
- 1 cup old fashioned oats
- 1 14 oz package caramels, unwrapped
- 5 tablespoons half and half
- 1 cup semi-sweet chocolate chips
- 1 cup salted cashew halves
- Preheat oven to 350 F and line a 9x13 inch pan with nonstick foil or regular foil. If using regular foil, spray with cooking spray. Alternatively use parchment paper.
- Beat the butter and brown sugar in a mixing bowl. Beat in salt and egg. Stir in flour and oats. Press mixture into the baking pan and bake for 15-18 minutes or until golden brown around edges.
- Meanwhile, combine caramels and half and half cream in a large saucepan and cook over low to medium low heat until caramels are melted. Pour over crust. Sprinkle with chocolate and cashews.
- Let cool to room temperature, then transfer to refrigerator to chill (this sets the caramel a bit).
- Lift from pan and cut into bars.