Best 4 Chocolate Chip Cashew Date Bars Recipes

CHOCOLATE CHIP DATE NUT BARS

Steps:

• Soak dates in warm water for 10 minutes to soften, longer if dates seem dry. Remove dates and reserve liquid. (See Note 1 below.)
• Add nuts to food processor and process until nuts are small pieces.
• Pour chopped nuts into a bowl and mix with cocoa, salt, and chocolate chips. Set aside.
• Add dates to food processor and process until it is a paste.
• Add date paste to the nut mixture and mix well.
• If mixture is too dry and isn't sticking together, add reserved date liquid, 1 teaspoon at a time, mixing well after each addition until everything just begins to stick together. (See Note 2 below.)
• Using the back of a spoon, press date nut mixture firmly into a parchment lined 8x8 pan or loaf pan, spreading evenly and to the edges.
• Refrigerate for at least 1 hour before cutting into bars.
• Store bars in the refrigerator. (See Note 3 below.)

CASHEW COCONUT BARS RECIPE BY TASTY

Steps:

• Line an 8-inch (20 cm) square baking dish with parchment paper.
• Add the cashews, dates, coconut, salt, coconut milk, and vanilla to a food processor and pulse until the mixture starts to clump together.
• Transfer the mixture to the prepared baking dish and press into an even layer. Top with more coconut, if desired.
• Chill for 1 hour.
• Remove the bars from the baking dish by lifting the parchment paper. Cut into 12 individual bars.
• Serve immediately or store in an airtight container in the refrigerator for up to 1 week.
• Enjoy!

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.

BUTTERSCOTCH CASHEW BARS

Steps:

• In a large 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 15x10x1-in. baking pan. Bake at 350° for 10-12 minutes or until lightly browned., Meanwhile, in a small saucepan, combine the butterscotch chips, corn syrup, butter and water. Cook and stir over medium heat until smooth., 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.