Cookie Bar - Caramel Cashew Cookie Bar
Posted: 24 Aug 2018, 04:46
12 tablespoons butter (1 1/2 sticks), room temperature
1/2 cup powdered sugar
1 1/2 cup flour
1/4 teaspoon salt
CARAMEL LAYER INGREDIENTS:
11 oz caramels (1 bag, or about 1 3/4 cup measured)
2 tablespoons heavy whipping cream
1 cup unsalted whole cashews
Sea salt or Fleur de Sel for sprinkling, if desired
SHORTBREAD DIRECTIONS: Preheat oven to 350° and line a 9×9 pan with foil. Spray with non-stick spray and set aside. In a large bowl, combine butter, sugar, flour and salt. Mix until completely combined. Press into the bottom of the pan and bake for 20-22 minutes or until just lightly brown around the edges. Let cool completely before topping with caramel. CARAMEL LAYER DIRECTIONS: In a large, microwaveable bowl or measuring cup, combine caramels and whipping cream. Microwave in 20 second intervals, stirring in between. It should take about 1 1/2 minutes until it is completely smooth, but every microwave is different. Mix in half of the cashews and carefully pour over the shortbread crust. Spread evenly and top with remaining cashews. Top with salt if desired. If using salted cashews, go light on the salt.