Salted Caramel Cashew Bars
Indulge in the perfect balance of sweet and salty with these irresistible Salted Caramel Cashew Bars. Featuring a buttery shortbread crust topped with a rich, homemade caramel layer infused with salted cashews and finished with a sprinkle of coarse sea salt, this recipe is a decadent treat you won’t want to miss. The combination of crunchy nuts and silky caramel creates a texture that’s both satisfying and luxurious, while the hint of sea salt enhances the sweetness beautifully. Perfect for holiday gatherings, bake sales, or simply treating yourself, these bars are easy to make yet deliver gourmet-quality results. Plus, with simple pantry ingredients and just 25 minutes of prep time, they’ll become your go-to dessert for any occasion.
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Recipe Information
Ingredients
- 226 grams Unsalted butter
- 150 grams Brown sugar
- 50 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 280 grams All-purpose flour
- 1 teaspoon Salt
- 400 grams Sweetened condensed milk
- 60 milliliters Light corn syrup
- 60 milliliters Heavy cream
- 200 grams Salted cashews
- 0.5 teaspoon Coarse sea salt
Instructions
Preheat your oven to 175°C (350°F) and line a 9x9-inch (23x23 cm) baking pan with parchment paper, leaving an overhang for easy removal.
In a large mixing bowl, beat together 170 grams of unsalted butter, 100 grams of brown sugar, and 50 grams of granulated sugar until light and fluffy, about 2-3 minutes.
Mix in the vanilla extract. Gradually add the all-purpose flour and salt, stirring just until a crumbly dough forms.
Press the dough evenly into the prepared pan and bake in the preheated oven for 15 minutes, or until lightly golden. Remove from the oven and let it cool slightly while you prepare the caramel topping.
In a medium saucepan, combine the sweetened condensed milk, 60 grams of brown sugar, light corn syrup, 56 grams of unsalted butter, and heavy cream. Cook over medium heat, stirring constantly, until the mixture thickens and turns a deep caramel color, about 8-10 minutes.
Stir in 150 grams of the salted cashews, reserving the remaining 50 grams for topping.
Pour the caramel mixture over the partially baked crust, spreading it out evenly with a spatula.
Sprinkle the remaining 50 grams of salted cashews and the coarse sea salt evenly over the top.
Return the pan to the oven and bake for another 15 minutes, or until the caramel is bubbling around the edges.
Remove from the oven and let cool completely in the pan. Once cooled, refrigerate for at least 1 hour to set.
Use the parchment paper overhang to lift the bars out of the pan. Slice into 16 squares or rectangles and serve. Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.0 g | 27% | |
| Saturated Fat | 10.5 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 254 mg | 11% | |
| Total Carbohydrate | 47.2 g | 17% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 30.5 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 87 mg | 7% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 210 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
