Caramel Cashew Bars

by Vicki Brunsvold, Tastemaker in Residence

Attached is a bar recipe that I have made a couple of times this fall for an outdoor book club and another outdoor meeting at my house. They are perfect for fall with a yummy addictive nutty caramel filling.

photo by Vicki Brunsvold

Ingredients

Shortbread Crust

2/3 cup butter, room temperature

1/4 cup sugar

1-1/4 cups all-purpose flour

Pinch of salt

Caramel layer

3/4 cups sugar

1/2 cup heavy cream, room temperature

3 Tbsp unsalted butter, cut into pieces

1 tsp vanilla

1/4 tsp salt

1-1/4 cups cashews, salted and roasted

Instructions

1. Heat oven to 350. Coat 9-inch square pan with cooking spray.

2. Mix together crust ingredients of butter, sugar, flour, and salt until crumbly. Press into pan.

3. Bake for about 20 minutes or until light golden brown. Remove from oven, cooling slightly.

4. For caramel, slowly melt sugar in heavy saucepan, stirring occasionally over medium heat.

5. Once sugar has melted and turned light brown in color, to avoid splattering, slowly pour in cream and stir constantly. When mixture is smooth, turn down heat and stir in pieces of butter, vanilla and salt.

6. Turn off heat and stir in cashews. Pour mixture into pan. Bake 15-20 minutes or until caramel layer is bubbling.

7. Cool completely before cutting into bars.