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Salted Caramel Cashew Bars
Salted Caramel Cashew Bars
Course
Dessert
Cuisine
American
Prep Time
30
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
1
hour
hour
5
minutes
minutes
Servings
12
servings
Calories
534
kcal
Author
Kate @ I Heart Eating
Ingredients
Salted Caramel Sauce
1
cup
salted butter
1
cup
dark brown sugar
packed
1
cup
heavy cream
1
teaspoon
vanilla extract
Shortbread Crust
1/2
cup
. salted butter
softened
1/2
cup
powdered sugar
1
tablespoon
vanilla extract
1
cup
all-purpose flour
Everything Else
2
cups
unsalted cashews
Pinch of fleur de sel
optional
Instructions
To make the caramel, add butter, brown sugar, and heavy cream to a heavy saucepan.
Whisking regularly, bring to a boil.
Boil for 5 minutes, whisking regularly.
Remove from heat, and stir in vanilla extract.
Let sauce cool while you make the crust.
Preheat oven to 300 F. Line an 8x8-inch pan with parchment paper. Lightly grease the parchment paper.
In the bowl of a stand mixer fitted with a paddle attachment, beat together butter, sugar, salt, and vanilla until well-combined.
Stir in flour until just incorporated.
Press crust evenly into prepared pan.*
Prick the crust with a fork all over the base.
Bake for 25-35 minutes, or until edges are golden brown and middle is light golden brown.
Remove crust from oven, and let cool in the pan to room temperature.
Sprinkle cashews over crust.
Pour 2 cups caramel evenly over cashews and crust, and sprinkle with fleur de sel, if using.
Place bars in fridge, uncovered, and chill until set.
Cover, and chill remaining caramel.
Notes
*If you're having trouble pressing the crust into the pan, place a piece of plastic wrap on the crust and press it.
Nutrition values are estimates.
Nutrition
Serving:
1
serving
|
Calories:
534
kcal
|
Carbohydrates:
39
g
|
Protein:
5
g
|
Fat:
41
g
|
Saturated Fat:
21
g
|
Cholesterol:
88
mg
|
Sodium:
219
mg
|
Potassium:
183
mg
|
Sugar:
24
g
|
Vitamin A:
1000
IU
|
Vitamin C:
0.1
mg
|
Calcium:
47
mg
|
Iron:
2
mg