Chocolate Caramel Cashew Chewies

By Tallon

Ingredients

• Crust:
• 3/4 cup firmly packed brown sugar
• 3/4 cup margarine or butter, softened
• 1 egg
• 1 cup flour
• 1 cup rolled oats
• Filling:
• 1 (14 oz) package caramels, unwrapped
• 1/3 cup half and half
• Topping:
• 1 cup large cashew pieces
• 1 cup semisweet chocolate chunks

Preparation

Step 1

Heat oven to 350°. Grease a 13x9 pan. In a large bowl, combine brown sugar and margarine; beat until light and fluffy. Add egg, blend well.

Lightly spoon flour into measuring cup; level off. Add flour and oats; mix well. Press evenly in bottom of greased pan.

Bake at 350° for 15-18 minutes or until light golden brown.

Meanwhile, in medium saucepan, combine caramels and half and half; cook over low heat until caramels are melted and mixture is smooth, stirring occasionally.

Remove crust from oven. Pour caramel mixture over partially baked crust. Sprinkle with cashews and chocolate chunks.

Return to oven; bake an additional 8-10 minutes or until chocolate is softened and caramel just begins to bubble around edges. Cool 1 hour or until completely cooled. Cut into 36 pieces.