Directions: |
Directions:SHORTBREAD CRUST
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.
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 foil overhang to remove the bars from the pan and cut into squares. Cut them small, these bars are sweet!
Recipe Tips:
Make sure you have all your ingredients out and ready to go. If you are using wrapped caramels, be sure to unwrap them all before starting.
Preheat your oven to 325°F.
Make sure your shortbread crust is ready before starting the caramel sauce.
Use a medium saucepan to melt caramels instead of a small saucepan.
Keep a close eye on the bars when you are baking for the second time as you don’t want the marshmallows to be burnt.
Let the bars sit for about 10 minutes before cutting as they will be very hot and very soft.
These bars are SWEET. Be sure to serve with coffee or milk, depending on who you are serving them to. |
This recipe for Caramel Cashew Bars is from