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.
BUTTERSCOTCH CASHEW BARS
This is Paula Deen's recipe and it's awesome! So easy and yummy...has no flour or eggs. My family and friends love these bars.
Provided by Vee-rah
Categories Dessert
Time 30m
Yield 24 bars, 24 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. In a medium bowl, combine graham cracker crumbs and sugar. Stir in melted butter. Press mixture firmly into bottom of a 13 x 9 pan. In a small bowl, combine 1 cup morsels with condensed milk. Microwave on High in 30 second intervals, stirring after each, until melted and smooth (about 2 minutes). Pour mixture over crumbs. Sprinkle remaining morsels and cashews on top. Bake 20 to 22 minutes, til lightly browned. Let them cool completely before cutting into bars.
BUTTERSCOTCH CASHEW BARS
I knew these nutty bars were a success when I took them on our annual family vacation. My husband couldn't stop eating them...and my sister-in-law, who is a great cook, asked for the recipe. It makes a big batch, which is good, because they go quickly! -Lori Berg Wentzville, Missouri
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3-1/2 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 199 calories, Fat 13g fat (6g saturated fat), Cholesterol 16mg cholesterol, Sodium 228mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
CASHEW CARAMEL CRACKER BARS
Number Of Ingredients 6
Steps:
- 1. Preheat the oven to 425ºF. To make the cookies easy to remove, line a 10-by-15-inch jelly roll pan with a sheet of foil, shiny side up, leaving a few inches hanging over the long edges. Drizzle 1/4 cup melted butter onto the foil-lined pan, and brush to cover the bottom. Arrange the crackers, side by side and evenly spaced, so they completely cover the bottom of the pan (don't worry if there are small gaps).2. In a medium saucepan over medium heat, combine the remaining 1 cup butter and the brown sugar and bring to a boil. Boil for 2 minutes, until the mixture forms a thick syrup (248ºF on a candy thermometer). Remove from the heat and slowly whisk in the condensed milk until blended. Pour the mixture over the crackers, making sure all the crackers are covered.3. Bake for 10 minutes. The top will be bubbly and brown. Remove from the oven, scatter the chocolate chips over the topping, and allow them to melt for 5 minutes. Using the back of a spoon or an offset spatula, spread the chocolate over the surface and sprinkle with the nuts. Using your fingers or the back of a spoon, press the nuts into the chocolate. Freeze until the chocolate sets, about 30 minutes.4. Remove from the freezer and invert the pan onto a clean surface (don't worry if you lose some nuts from the surface they'll be great for topping an ice cream sundae or for adding to cookie dough). Carefully peel back the foil to reveal the soda-cracker underside of the cookies. Using a sharp knife, cut the cookies along the cracker outlines. This is easier to do when the cookies have begun to thaw slightly. Invert and cut the squares into quarters for bite-size pieces or thirds for finger-size pieces.VariationFor Crunchy Nut Caramel Bars, follow the main recipe, substituting your favorite toasted nuts, such as hazelnuts, almonds, peanuts, or walnuts.From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
CHOCOLATE CARAMEL CRACKER BARS
Make them on Saturday and they'll be gone by Monday! These chocolate and caramel bars with a cracker crust are just that good. -Ally Billhorn, Wilton, Iowa
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 27 bars.
Number Of Ingredients 6
Steps:
- Line a 9-in. square baking pan with foil and grease the foil with 1 teaspoon butter. Arrange a single layer of crackers in the pan., In a large saucepan, combine milk, brown sugar, corn syrup and remaining butter. Bring to a boil over medium heat, stirring occasionally. Reduce heat to maintain a low boil; cook and stir 7 minutes. Remove from heat. Evenly spread a third of the mixture over the crackers. Repeat cracker and caramel layers twice., Immediately sprinkle chocolate chips over caramel; let stand 3-5 minutes or until glossy. Spread over top. Cover and refrigerate 2 hours or until chocolate is set. Using foil, lift layers out of pan; cut into 3x1-in. bars.
Nutrition Facts : Calories 176 calories, Fat 10g fat (6g saturated fat), Cholesterol 19mg cholesterol, Sodium 126mg sodium, Carbohydrate 22g carbohydrate (18g sugars, Fiber 0 fiber), Protein 2g protein.
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
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