CARAMEL-CASHEW BARS
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
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
CARAMEL CRUNCH BARS
Make Caramel Crunch Bars that are creamy, crunchy, melty, salty, sweet. And as if that weren't enough to make Caramel Crunch Bars the most mouthwatering bar you'll ever eat, there's the chocolate drizzle. Yum.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Line 8-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides; spray foil with cooking spray. Place grahams on bottom of pan, cutting to fit if necessary.
- Microwave caramel bits and milk in microwaveable bowl on HIGH 2 min. or until caramel bits are completely melted and mixture is blended, stirring every 30 sec. Pour over grahams; top with next 3 ingredients. Drizzle with chocolate.
- Refrigerate at least 1 hour. Use foil handles to remove dessert from pan before cutting into bars to serve.
Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 5 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
CARAMEL-CHOCOLATE CRUNCH BARS
"These bars are lower in calories and are just scrumptious," says Agnes Ward. "The Grape-Nuts and oatmeal gives them a nice nutty crunch." With caramel and chocolate on top, you'd never guess these are light.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Line a 9x5-in. loaf pan with heavy-duty foil. Coat foil with cooking spray and set aside. , In a small bowl, cream butter and brown sugar. Add the oats, flour and cereal; mix well. Pat into prepared pan. , Drizzle caramel topping to within 1/2 in. of edges. Bake at 400° for 10-12 minutes or until golden brown., Immediately sprinkle with chocolate chips. Bake 1 minute longer. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 177 calories, Fat 6g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 100mg sodium, Carbohydrate 30g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
CARAMEL-CASHEW CAKE BARS
These rich bars are a hit with everyone who tries them. The moist, cake-like crust pairs well with the chewy caramel and salty cashews.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 16 bars.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 171 calories, Fat 8g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 140mg sodium, Carbohydrate 23g carbohydrate (17g sugars, Fiber 0 fiber), Protein 3g protein.
SALTED CARAMEL-CASHEW BARS
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
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.
CHOCOLATE CARAMEL CRUNCH BARS
I got this recipe from my mom's old cookbook. I am sure it was something my grandma used to make. I will be making these for my Christmas baking trays.
Provided by Leanne
Categories Bar Cookie
Time 45m
Yield 4 dozen
Number Of Ingredients 9
Steps:
- Heat caramels and water over low heat, stirring often until caramels are melted and mixture is smooth.
- Preheat oven to 350°F.
- Mix flour, oats, brown sugar, margarine, baking soda and salt. Reserve 1 cup for the topping. Press remaining ingredients into a ungreased 9x13-inch pan.
- Bake 10 minutes.
- Sprinkle chocolate chips over baked layer, drizzle with caramel mixture.
- Sprinkle remaining reserved mixture on top. Bake until lightly brown about 15 minutes.
- Cool slightly; cut into 2x1-inch bars.
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