Go Back
+ servings
cashew-bars-BLOG2
Print Recipe
5 from 1 vote

Caramel Cashew Bars

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.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: caramel cashew bars
Servings: 24 bars
Calories: 198kcal
Author: Amanda Rettke--iambaker.net

Ingredients

Shortbread Crust

  • 3 cups finely crushed shortbread cookies
  • ½ cup (1 stick / 113 g) unsalted butter, melted
  • ¼ cup (50 g) granulated sugar

Filling

  • 36 caramels, unwrapped
  • ½ cup heavy cream
  • ½ teaspoon pure vanilla extract
  • 2 cups salted cashews, chopped
  • 2 cups miniature marshmallows

Instructions

Shortbread Crust

  • Preheat oven to 325°F. Line a 13x9x2 inch baking pan with aluminum foil, making sure to extend the foil a little over the edges. Spray foil with non-stick cooking spray.
  • In a large bowl, combine cookie crumbs, butter, and sugar. Press the cookie mixture firmly into the bottom of the prepared pan creating an even layer of crust. 
  • Bake crust in preheated oven for 15 minutes or until it starts to lightly brown around the edges. Remove pan to cooling rack.

Filling

  • In a medium saucepan over medium-low heat, melt caramels and cream until smooth. Remove from heat and stir in vanilla and cashews. 
  • Sprinkle the marshmallows evenly over prepared crust. Spread the caramel-cashew mixture over the marshmallows as evenly as possible.
  • Bake for 8-10 minutes, or until the caramel is set. Remove to wire rack and cool completely.
  • Once bars are cool, use the aluminum foil overhang to remove the bars from the pan and cut into squares. Cut them small, these bars are sweet! 

Video

Notes

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.

Nutrition

Serving: 24g | Calories: 198kcal