These Caramel Cashew Bars start with a buttery foundation of crushed shortbread cookies, then topped with a sprinkling of miniature marshmallows and a layer of sweet, gooey caramel.
Preheat oven to 325°F. Line a 13x9x2 inch baking pan with foil - be sure to extend the foil a little over the edges. Spray foil with non-stick cooking spray.
Bake crust in preheated oven for 15 minutes or until it starts to lightly brown around the edges. Remove pan to cooling rack.
Sprinkle the marshmallows evenly over prepared crust. Spread the caramel-cashew mixture over the marshmallows as evenly as possible.
Once bars are cool, use the foil overhang to remove the bars from the pan and cut into squares. Cut them small, these bars are sweet!
Bars can be stored arranged in a single layer in an airtight container for up to 3 days or frozen for up to 3 months.