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.
Servings: 24 bars
Calories: 198kcal
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