Caramel-Cashew Shortbread Bars |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 32 |
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These thick shortbread bars have a crusty, sweet caramel edge. Trim it off if you like. We thought it was yummy. Ingredients:
2 cups all-purpose flour |
1/2 cup sifted powdered sugar |
1 cup butter or margarine, cut up |
1 (14-ounce) package caramels (we tested with farley's) |
1/3 cup whipping cream |
1/2 cup finely chopped unsalted cashew nuts |
1/4 cup all-purpose flour |
1/2 cup uncooked regular oats |
1/4 cup firmly packed brown sugar |
1/4 cup finely chopped unsalted cashew nuts |
1/3 cup butter or margarine, melted |
Directions:
1. Combine 2 cups flour and powdered sugar in a bowl. Cut 1 cup butter into flour mixture with a pastry blender until mixture is crumbly. Spoon flour mixture into an ungreased 13 x 9 baking dish. Press crumb mixture firmly into pan. Bake at 350° for 20 minutes or until shortbread crust is lightly browned.
2. Melt caramels and whipping cream in a saucepan over medium heat, stirring frequently. Remove from heat, and stir in 1/2 cup cashews. Pour over crust in pan.
3. Combine 1/4 cup flour, oats, brown sugar, 1/4 cup cashews, and melted butter; stir well. Dollop streusel mixture over caramel in pan, spreading slightly. Bake at 350° for 20 minutes or until edges are lightly browned. Cool completely in pan on a wire rack. Cut into bars, using a sharp knife.
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