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Salted Caramel Cashew Bars

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Member since 2015
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Serves 32 bars | Prep Time 220 mins. | Cook Time 45 mins.

Why I Love This Recipe

My father always loved cookies and cashews. I thought what better way then to make a cookie with cashews in it for my father. With a lot of trail and error, I came up with a salted caramel cashew bars. My father just loved them. My father passed always four years ago and I still make them for my family and friends.

Ingredients You'll Need

For Base:
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
3/4 cup salted butter, at room temperature
1 cup sugar
1 egg
1/2 teaspoon vanilla extract
For Topping:
1 1/2 cups sugar
1 cup heavy cream
6 tablespoons salted butter, roughly cut into pieces
1 1/2 teaspoon vanilla
1/4 teaspoon salt
2 cups salted roasted cashews


Preheat oven to 375°F. Line a 13- by 9-inch baking pan with foil. Grease foil with butter. In a small bowl, combine flour, baking powder, and salt; set aside.


In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and sugar until fluffy and light in color, about 4 minutes. Beat in egg, then vanilla. Beat in the flour mixture in two additions, scraping down the sides of the bowl each time.


Place dough in prepared pan. Using either floured hands press dough evenly into the bottom of the greased baking pan. Let chill in refrigerator for 30 minutes.


Bake crust until golden brown, about 30 minutes. Remove crust, but keep oven on. Let crust cool completely. While crust is cooling, make filling.


Place sugar in a nonstick saucepan over medium high heat. Let stand until bottom layer of sugar begins to melt, then start stirring, continuing to stir until sugar has turned light brown in color and smooth in texture. Pour in heavy cream, being careful of it splattering. Stir constantly until mixture is smooth again, about 5 minutes. Turn down heat and stir in butter, vanilla, and salt. Take mixture off heat and stir in cashews. Pour mixture into pan. Bake for 15 minutes.


Let mixture cool for at least two hours or until set. When firm to the touch, cut into bars.

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