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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

CaramelCashew Shortbread Bars Recipe

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This recipe for CaramelCashew Shortbread Bars is from Echols Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups all-purpose flour
½ cup sifted powdered sugar
1 cup butter or margarine, cut up
1 (14-ounce) package caramels (we tested with Farley's)
⅓ cup whipping cream
½ finely chopped unsalted cashew nuts
¼ cup all-purpose flour
½ cup uncooked regular oats
¼ cup firmly packed brown sugar
¼ cup finely chopped unsalted cashew notes
⅓ cup butter or margarine, melted
Directions:
Directions:
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.

Melt caramels and whipping cream in a saucepan over medium heat, stirring frequently. Remove from heat, and stir in ½ cup cashews. Pour over crust in pan.

Combine ¼ cup flour, oats, brown sugar, ¼ 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.
Number Of Servings:
Number Of Servings:
32 bars
Personal Notes:
Personal Notes:
These thick shortbread bars have a crusty, sweet caramel edge. Trim it off if you like. We thought it was yummy.

 

 

 

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