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Caramel Cashew Shortbread Bars

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Ingredients
  Sifted powdered sugar 1⁄2 Cup (8 tbs)
  Butter/Margarine 1 Cup (16 tbs), cut up
  Caramels 14 Ounce (1 Package)
  Whipping cream 1⁄3 Cup (5.33 tbs)
  Finely chopped unsalted cashews 3⁄4 Cup (12 tbs) (Divided, 1/2 plus 1/4 cup)
  All purpose flour 1⁄4 Cup (4 tbs)
  Regular oats 1⁄2 Cup (8 tbs), uncooked
  Firmly packed brown sugar 1⁄4 Cup (4 tbs)
  Butter/Margarine 1⁄3 Cup (5.33 tbs), melted
Directions

GETTING READY
1. Preheat the oven to 350°F

MAKING
2. In a large mixing bowl, combine 2 cups flour and the powdered sugar
3. Add the butter or margarine and using your fingertips, rub it into the flour until the mixture resembles cake crumbs. You can also use a pastry blender or 2 palette knives for the same.
4. Turn the mixture into a 13-inch X 9-inch baking pan and press firmly to cover bottom on the pan
5. Bake in the preheated oven for about 20 minutes until the crust is golden then remove from the oven.
6. In the mean while, in a small saucepan, combine the caramels and the cream and melt into a thick sauce over a low flame, stirring often.
7. Stir in ¼ cup unsalted cashew and take off the flame.
8. Pour this fudge over the crust and spread evenly using a palette knife or spatula.
9. Make a streusel mixture by blending together remaining flour, oats, brown sugar, cashews and melted butter.
10. Sprinkle this over the fudge sauce on the crust.
11. Return to the oven for 20 minutes until the top and edges are golden brown.
12. Remove from oven and allow to cool and harden.
13. Cut into squares or bars while slightly warm using a sharp pastry knife.

SERVING
14. Serve these at your Holiday party.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Interest: 
Holiday, Party
Restriction: 
Vegetarian
Ingredient: 
Cashew
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
55 Minutes
Servings: 
12

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