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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.

Course Dessert
Cuisine American
Keyword caramel cashew bars
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 24
Calories 198 kcal
Author Amanda Rettke


Shortbread Crust

  • 3 cups finely crushed shortbread cookies
  • 1/2 cup (1 stick or 113g) unsalted butter, melted
  • 1/4 cup (50g) sugar


  • 36 caramels, unwrapped
  • 1/2 cup heavy cream
  • 1/2 tsp. pure vanilla extract
  • 2 cups chopped salted cashews
  • 2 cups miniature marshmallows


Shortbread Crust

  1. 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.

  2. 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. 
  3. Bake crust in preheated oven for 15 minutes or until it starts to lightly brown around the edges. Remove pan to cooling rack.


  1. In a medium saucepan over medium-low heat, melt caramels and cream until smooth. Remove from heat and stir in vanilla and cashews. 
  2. Sprinkle the marshmallows evenly over prepared crust. Spread the caramel-cashew mixture over the marshmallows as evenly as possible.

  3. Bake for 8-10 minutes, or until the caramel is set. Remove to wire rack and cool completely.
  4. 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! 

Recipe Video

Recipe 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.