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Caramel Cashew Shortbread Bars

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Are you ready to be the most popular person at your next get-together? Make these Caramel Cashew Shortbread Bars and you will be! Shortbread. Caramel. Cashews. What’s not to love? 🙂

Caramel_Cashew_Bars

The base of these bars is a rich, velvety shortbread cookie layer. It’s completely awesome on its own or an amazing starting off point for your very own concoction. This time around I wanted to make an autumn dessert that wasn’t made with pumpkin or apple. Don’t get me wrong, I LOVE pumpkin and apple desserts but sometimes I want to change things up a little. For me, this means caramel and cashews! Feel free to change out the cashews for whatever nut you have on hand, I bet pecans would be wicked yummy!

The shortbread layer with the topping ingredients.

The shortbread layer with the topping ingredients.

These bars are quick and easy to make; the hardest part was waiting for them to cool before digging in!

Caramel_Cashew_Shortbread_Bars

Cook’s Note – Caramel Cashew Shortbread Bars:

To make these bars easier I used Kraft Premium Caramel Bits because they’re unwrapped and ready to go. Easy peasy. If you can’t find them at your grocery store, you can use the wrapped caramels {16-18 of them should do the trick}.

This recipe doubles beautifully, just be sure to use a 9″ x 13″ pan.

Caramel Cashew Shortbread Bars
 
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Recipe type: Dessert
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Caramel Cashew Shortbread Bars: Caramel and cashews atop velvety, smooth shortbread
Ingredients
Shortbread
  • 2 Cups all-purpose flour
  • ⅔ cup powdered sugar
  • 1 cup cold salted butter
Topping
  • 1 cup mini marshmallows
  • 5.5 oz Kraft Premium Caramel Bits
  • ¼ cup heavy cream
  • 1 cup cashews
Instructions
Shortbread
  1. Adjust oven rack to the middle position and preheat oven to 325 degrees F. Line 8 x 8-inch baking pan with aluminum foil, leaving an overhang on all sides.
  2. In a medium bowl sift together the flour and powdered sugar. Using a pastry cutter, cut in the butter until the mixture resembles fine crumbs. While still in the bowl, knead the dough until smooth, about 10 times. Pat the dough evenly into your prepared baking pan and prick with a fork 25-30 times.
  3. Bake for 25-30 minutes, or until light brown in color. Cool for at least 30 minutes on a wire rack.
To Finish
  1. Increase oven temperature to 350 degrees F. While the oven is preheating, combine the caramels and heavy cream in a medium saucepan over medium-low heat. Stir constantly until the caramels are completely melted and smooth. Stir in the cashews.
  2. Top the shortbread with the marshmallows and pour the caramel over the top. Bake for 8-10 minutes, or until bubbly around the edges. Cool completely. Use the foil overhang to lift the bars from the pan. Cut into 12 bars and serve.

 

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