CASHEW CARAMEL CRACKER BARS
Number Of Ingredients 6
Steps:
- 1. Preheat the oven to 425ºF. To make the cookies easy to remove, line a 10-by-15-inch jelly roll pan with a sheet of foil, shiny side up, leaving a few inches hanging over the long edges. Drizzle 1/4 cup melted butter onto the foil-lined pan, and brush to cover the bottom. Arrange the crackers, side by side and evenly spaced, so they completely cover the bottom of the pan (don't worry if there are small gaps).2. In a medium saucepan over medium heat, combine the remaining 1 cup butter and the brown sugar and bring to a boil. Boil for 2 minutes, until the mixture forms a thick syrup (248ºF on a candy thermometer). Remove from the heat and slowly whisk in the condensed milk until blended. Pour the mixture over the crackers, making sure all the crackers are covered.3. Bake for 10 minutes. The top will be bubbly and brown. Remove from the oven, scatter the chocolate chips over the topping, and allow them to melt for 5 minutes. Using the back of a spoon or an offset spatula, spread the chocolate over the surface and sprinkle with the nuts. Using your fingers or the back of a spoon, press the nuts into the chocolate. Freeze until the chocolate sets, about 30 minutes.4. Remove from the freezer and invert the pan onto a clean surface (don't worry if you lose some nuts from the surface they'll be great for topping an ice cream sundae or for adding to cookie dough). Carefully peel back the foil to reveal the soda-cracker underside of the cookies. Using a sharp knife, cut the cookies along the cracker outlines. This is easier to do when the cookies have begun to thaw slightly. Invert and cut the squares into quarters for bite-size pieces or thirds for finger-size pieces.VariationFor Crunchy Nut Caramel Bars, follow the main recipe, substituting your favorite toasted nuts, such as hazelnuts, almonds, peanuts, or walnuts.From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
CASHEW CARAMEL CRACKER BARS
Categories Cookies Chocolate Bake Cocktail Party Quick & Easy
Yield 35 to 40 bars
Number Of Ingredients 6
Steps:
- 1. Preheat the oven to 425°F (220°C). To make the cookies easy to remove, line a 10-by-15-inch jelly roll pan with a sheet of foil, shiny side up, leaving a few inches hanging over the longer edges. Drizzle 1/4 cup melted butter onto the foil-lined pan, and brush to cover the bottom of the pan. Line the pan with the crackers (don't worry if there are small gaps). 2. In a medium saucepan over medium heat, combine the remaining 1 cup butter and the brown sugar and bring to a boil. Boil for 2 minutes, until the mixture forms a thick syrup (248°F/120°C) on a candy thermometer). Remove from the heat and slowly whisk in the condensed milk until blended. Pour the mixture over the crackers, making sure all the crackers are covered. 3. Bake for 10 minutes. The top will be bubbly and brown. Remove from the oven, scatter the chocolate chips over the topping, and allow them to melt for 5 minutes. Using the back of a spoon or an offset spatula, spread the chocolate over the surface and sprinkle with the nuts. Using your fingers or the back of a spoon, press the nuts into the chocolate. Freeze until the chocolate sets, about 30 minutes. 4. Remove from the freezer and invert the pan onto a clean surface (don't worry if you lose some nuts from the surface; they'll be great for topping an ice cream sundae or for adding to cookie dough). Carefully peel back the foil to reveal the soda-cracker underside of the cookies. Using a sharp knife, cut the cookies along the cracker outlines. This is easier to do when the cookies have begun to thaw slightly. Invert and cut the squares into quarters for bite-size pieces or thirds for finger-size pieces.
CARAMEL-CASHEW BARS
Looking for a distinctive baked dessert? Then check out these bars made with cashews and caramel - a delightful treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 48
Number Of Ingredients 12
Steps:
- Heat oven to 350°F (if using dark or nonstick pan, heat oven to 325°F). Spray 15x10x1-inch pan with cooking spray.
- In large bowl, beat shortening, butter, granulated sugar and brown sugar with electric mixer on medium speed until smooth. Beat in eggs and vanilla. Beat in flour, cinnamon and baking soda, scraping bowl occasionally, until well blended. Stir in 1 cup of the cashews. Spread dough in pan.
- Bake 20 to 25 minutes or until golden brown. Cool 10 minutes.
- Meanwhile, in 2-quart saucepan, heat caramels and milk over medium heat, stirring frequently, until caramels are melted; keep warm.
- Spread caramel over slightly cooled bars. Sprinkle remaining 1/2 cup cashews over caramel. Cool completely, about 30 minutes. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.
Nutrition Facts : Calories 150, Carbohydrate 19 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Bar, Sodium 75 mg, Sugar 11 g, TransFat 0 g
GRANDMA'S CANADIAN CASHEW CARAMELS
My Canadian grandma makes these every year for Christmas. She lives in the States now and has to have the Roger's syrup shipped to her, but plain white granulated sugar can be used instead.
Provided by DEESE
Categories Desserts Candy Recipes Nut Candy Recipes
Time 1h35m
Yield 50
Number Of Ingredients 5
Steps:
- Lightly spray a 9x13 inch baking dish with butter flavored cooking spray. Arrange chopped cashews in the bottom of dish.
- Combine brown sugar, golden syrup, sweetened condensed milk, and butter in a large, heavy bottomed saucepan. Bring to a boil over medium-high heat. Do not stir once the sugar syrup begins to boil. Heat to 250 degrees F (120 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
- Pour caramel over top of cashews. Stir well. Use a heatproof rubber spatula to spread the mixture evenly in the dish; allow to cool for 1 hour. Cut cooled caramel into squares or roll into balls as desired.
Nutrition Facts : Calories 106.9 calories, Carbohydrate 15.3 g, Cholesterol 7.5 mg, Fat 5 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 2.1 g, Sodium 62 mg, Sugar 10.6 g
CARAMEL-CASHEW CAKE BARS
These rich bars are a hit with everyone who tries them. The moist, cake-like crust pairs well with the chewy caramel and salty cashews.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 16 bars.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the flour, sugars, baking powder and salt. Beat in the eggs just until combined. Fold in the cashews. Spread into a greased 8-in. square baking dish. , Bake at 350° for 20-25 minutes or until top springs back when lightly touched. , In a small bowl, combine the topping ingredients. Spread over cake. Broil for 1-2 minutes or until bubbly and lightly browned. Cut into bars while warm. Cool on a wire rack.
Nutrition Facts : Calories 171 calories, Fat 8g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 140mg sodium, Carbohydrate 23g carbohydrate (17g sugars, Fiber 0 fiber), Protein 3g protein.
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