Best 9 Caramel Cashew Bars Recipes

CARAMEL-CASHEW CAKE BARS

Steps:

• In a large bowl, combine the flour, sugars, baking powder and salt. Beat in the eggs just until combined. Fold in the cashews. Spread into a greased 8-in. square baking dish. , Bake at 350° for 20-25 minutes or until top springs back when lightly touched. , In a small bowl, combine the topping ingredients. Spread over cake. Broil for 1-2 minutes or until bubbly and lightly browned. Cut into bars while warm. Cool on a wire rack.

CARAMEL-CASHEW BARS

Steps:

• Heat oven to 350°F (if using dark or nonstick pan, heat oven to 325°F). Spray 15x10x1-inch pan with cooking spray.
• In large bowl, beat shortening, butter, granulated sugar and brown sugar with electric mixer on medium speed until smooth. Beat in eggs and vanilla. Beat in flour, cinnamon and baking soda, scraping bowl occasionally, until well blended. Stir in 1 cup of the cashews. Spread dough in pan.
• Bake 20 to 25 minutes or until golden brown. Cool 10 minutes.
• Meanwhile, in 2-quart saucepan, heat caramels and milk over medium heat, stirring frequently, until caramels are melted; keep warm.
• Spread caramel over slightly cooled bars. Sprinkle remaining 1/2 cup cashews over caramel. Cool completely, about 30 minutes. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.

CHOCOLATE CARAMEL-CASHEW BARS

Steps:

• Heat oven to 350°F. In small microwavable bowl, microwave butter and bittersweet chocolate uncovered on Medium (50%) 1 minute, stirring after 30 seconds. Microwave 30 seconds longer or until butter and chocolate are melted and can be stirred smooth. Set aside to cool slightly.
• In medium bowl, stir together flour, granulated sugar, brown sugar and baking soda. Stir in egg, milk and cooled chocolate mixture until well blended.
• In ungreased 8-inch square pan, press half of dough. Bake 8 minutes.
• Meanwhile, in 1-quart saucepan, cook caramel topping and caramels over medium-low heat, stirring constantly, until caramels are melted.
• Remove pan from oven. Carefully pour caramel mixture over partially baked base to within 1/2 inch of sides of pan. Sprinkle with cashews. Crumble remaining dough into small pieces and sprinkle over filling (some of filling will show). Bake 12 to 15 minutes longer or just until edges are set (do not overbake).
• In small microwavable bowl, microwave chocolate candy bar pieces uncovered on High 30 seconds or until melted. Drizzle chocolate diagonally over baked bars. Cool completely, at least 1 hour. For bars, cut into 4 rows by 4 rows.

CASHEW CARAMEL BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
• To prepare Pastry: In a large bowl, mix the eggs and both sugars together. Blend in the nuts and sift the flour with the baking powder and salt. Add to egg mixture and blend well. Press into the bottom of the greased pan.
• Bake for 20 to 25 minutes. While pastry bakes, mix 1/4 cup of brown sugar, cream and cashews into the melted butter.
• Spread over baked pastry and place under a broiler for about 1 minute, until topping bubbles and becomes brown. Cut into bars while warm. Let cool in pan.

SALTED CASHEW AND CARAMEL APPLE MAGIC COOKIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with shortening.
• Mix graham cracker crumbs and butter together in a bowl. Press over the bottom of the prepared pan.
• Pour sweetened condensed milk evenly over crumb mixture. Layer cashews, apple, and caramel pieces evenly on top; press down with a fork.
• Bake in the preheated oven until lightly browned, about 30 minutes. Loosen from the sides of the pan while warm. Let cool before cutting into diamonds or squares.

SALTED CARAMEL-CASHEW BARS

Steps:

• Preheat oven to 350°F and line an 8-inch baking dish with foil. Whisk together flour, powdered sugar, and salt in a medium bowl. Cut butter into 1/2-inch pieces; sprinkle over flour mixture and use a pastry cutter to cut in evenly until mixture resembles coarse meal. Add dough to prepared baking dish; use a piece of parchment to press dough into an even layer. Bake for 23 minutes, until crust is lightly golden. Cool on wire rack.
• Place butter and brown sugar in a heavy saucepan. Melt over medium heat, stirring constantly with a rubber spatula, until boiling. Once mixture boils, reduce temperature to medium-low and let bubble for 3 more minutes, stirring constantly. Remove from heat; carefully add salt and vanilla (mixture will bubble up). Quickly pour caramel over shortbread layer and spread with an offset spatula. Top with cashews, pressingly gently to adhere; sprinkle with sea salt. Chill in the refrigerator until completely set, about 1 hour.
• Carefully lift foil and place bars on a cutting board; use a sharp knife to cut into squares. Store leftover squares in an airtight container at room temperature.

CARAMEL CASHEW CRUNCH BARS

Steps:

• In large microwave-safe mixing bowl, microwave caramels, margarine and water at HIGH 3 minutes or until melted and smooth, stirring after each minute.
• Add KELLOGG'S COCOA KRISPIES cereal and cashews. Stir until well coated. Add 1/2 cup white chocolate chips, stirring until combined.
• Spread mixture into 13 x 9 x 2-inch pan coated with cooking spray. Let stand about 2 minutes. Sprinkle the remaining white chocolate chips over the mixture and press evenly into the pan. Cut into 2-inch squares when cool.

SALTED CASHEW CARAMEL BARS

Steps:

• Adjust oven rack to middle position and preheat oven to 375°F. Line a 13- by 9-inch baking pan with foil. Grease foil with butter. In a small bowl, combine flour, baking powder, and salt; set aside. In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and sugar until fluffy and light in color, about 4-5 minutes. Beat in egg, then vanilla. Beat in the flour mixture in two additions, scraping down the sides of the bowl each time. Place dough in prepared pan. Using either floured hands or a piece of plastic wrap, press dough evenly into the bottom of the greased baking pan. Let chill in refrigerator for 20 minutes. Bake crust until golden brown, about 30 minutes. Remove crust, but keep oven on. Let crust cool completely. While crust is cooling, make filling. Place sugar in a nonstick saucepan over medium high heat. Let stand until bottom layer of sugar begins to melt, then start stirring, continuing to stir until sugar has turned light brown in color and smooth in texture. Pour in heavy cream, being careful of it splattering. Stir constantly until mixture is smooth again, about 5 minutes. Turn down heat and stir in butter, vanilla, and salt. Take mixture off heat and stir in cashews. Pour mixture into pan. Bake for 15 minutes. Add sea salt and let mixture cool for at least two hours or until set. When firm to the touch, cut into bars. Bars can be kept in the refrigerator for easier cutting.

CASHEW CARAMEL CRACKER BARS

Steps:

• 1. Preheat the oven to 425ºF. To make the cookies easy to remove, line a 10-by-15-inch jelly roll pan with a sheet of foil, shiny side up, leaving a few inches hanging over the long edges. Drizzle 1/4 cup melted butter onto the foil-lined pan, and brush to cover the bottom. Arrange the crackers, side by side and evenly spaced, so they completely cover the bottom of the pan (don't worry if there are small gaps).2. In a medium saucepan over medium heat, combine the remaining 1 cup butter and the brown sugar and bring to a boil. Boil for 2 minutes, until the mixture forms a thick syrup (248ºF on a candy thermometer). Remove from the heat and slowly whisk in the condensed milk until blended. Pour the mixture over the crackers, making sure all the crackers are covered.3. Bake for 10 minutes. The top will be bubbly and brown. Remove from the oven, scatter the chocolate chips over the topping, and allow them to melt for 5 minutes. Using the back of a spoon or an offset spatula, spread the chocolate over the surface and sprinkle with the nuts. Using your fingers or the back of a spoon, press the nuts into the chocolate. Freeze until the chocolate sets, about 30 minutes.4. Remove from the freezer and invert the pan onto a clean surface (don't worry if you lose some nuts from the surface they'll be great for topping an ice cream sundae or for adding to cookie dough). Carefully peel back the foil to reveal the soda-cracker underside of the cookies. Using a sharp knife, cut the cookies along the cracker outlines. This is easier to do when the cookies have begun to thaw slightly. Invert and cut the squares into quarters for bite-size pieces or thirds for finger-size pieces.VariationFor Crunchy Nut Caramel Bars, follow the main recipe, substituting your favorite toasted nuts, such as hazelnuts, almonds, peanuts, or walnuts.From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.