Salted Cashew Caramel Bars Recipes

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CHOCOLATE SALTED CARAMEL BARS



Chocolate Salted Caramel Bars image

I love to experiment with different recipes and combine classic and new flavors. I've been making this shortbread for over 20 years and finally have found the perfect pairing! I love salted caramel, and of course I love dark chocolate, so I layered these two flavors with my favorite shortbread crust. It's melt-in-your-mouth good, and it is quickly becoming a favorite with my family, friends and customers! For even more gooey goodness, drizzle bottled caramel sauce over top. -Lisa Glenn, Sarasota

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 2-1/2 dozen.

Number Of Ingredients 9

2 cups butter, softened
1-1/2 cups confectioners' sugar
1 cup sugar
6 teaspoons vanilla extract
4 cups all-purpose flour
1 package (14 ounces) caramels
1/3 cup heavy whipping cream
1 teaspoon kosher salt
1 package (12 ounces) dark chocolate chips

Steps:

  • Preheat oven to 325°. Beat butter, sugars and vanilla until light and fluffy, 5-7 minutes. Gradually beat in flour, mixing well. Press 3 cups of dough onto bottom of a greased 13x9-in. pan. Bake until set, 20-22 minutes. , Cool 10 minutes on a wire rack. Meanwhile, in a small saucepan, melt caramels with cream over low heat until smooth. Pour over crust. Sprinkle with salt, then chocolate chips. Drop remaining dough by teaspoonfuls over top. Bake until light golden brown, 30-35 minutes longer. Cool on a wire rack.

Nutrition Facts : Calories 334 calories, Fat 18g fat (11g saturated fat), Cholesterol 37mg cholesterol, Sodium 199mg sodium, Carbohydrate 43g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.

CARAMEL-CASHEW BARS



Caramel-Cashew Bars image

Looking for a distinctive baked dessert? Then check out these bars made with cashews and caramel - a delightful treat.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 48

Number Of Ingredients 12

1/2 cup shortening
1/2 cup butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla
2 1/4 cups Gold Medal™ all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 1/2 cups chopped salted cashews
1 bag (14 oz) caramels, unwrapped
1/4 cup milk

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.

Nutrition Facts : Calories 150, Carbohydrate 19 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Bar, Sodium 75 mg, Sugar 11 g, TransFat 0 g

SALTED CARAMEL-CASHEW BARS



Salted Caramel-Cashew Bars image

I came across a lot of different Salted Caramel Cashew Bar recipes this season and everyone had one reason or another as to why I would not make it. So this is my tweaked version of Tutti Dolci's recipe.

Provided by Debbwl

Categories     Bar Cookie

Time 35m

Yield 16 pieces

Number Of Ingredients 10

1/2 cup unsalted butter
1 cup flour
1/3 cup powdered sugar
1/8 teaspoon salt
1/2 cup unsalted butter, cubed
1/2 cup brown sugar
1 pinch sea salt
1/4 teaspoon vanilla extract
1/2 cup cashews
sea salt (optional)

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.

SALTED CASHEW & CARAMEL CHEWS



Salted Cashew & Caramel Chews image

Nothing says "welcome home" like warm, gooey, chewy cookies right out of the oven with a cold glass of milk-mmm, heaven. You don't need a plate. Just grab and go. -Paula Marchesi, Lenhartsville, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 3 dozen.

Number Of Ingredients 10

3/4 cup unsalted butter, softened
1-1/2 cups packed brown sugar
2 large eggs, room temperature
1/4 cup hot caramel ice cream topping
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
2 cups semisweet chocolate chips, divided
1-1/4 cups lightly salted cashews, divided

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Gradually beat in eggs, caramel topping and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in 1-1/3 cups chocolate chips and 3/4 cup cashews., Drop dough by rounded tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until edges are firm, 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., In a microwave, melt remaining chocolate chips; stir until smooth. Drizzle over cookies; sprinkle with remaining cashews. Let stand until set.

Nutrition Facts : Calories 184 calories, Fat 9g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 68mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.

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