Caramel Cashew Bars {Baking with My Baking Addiction}

By mitzzy

With all these sweet holiday confections overflowing my pantry, I knew I had to put find a recipe to put everything to good use. These Caramel-Cashew Bars start with a buttery foundation of crushed shortbread cookies, then topped with a sprinkling of miniature marshmallows and a layer of sweet, gooey caramel.

I’m pretty sure these guys will be a superstar on any holiday dessert table you decide to offer them up on. Different enough to be memorable among the pumpkin pies and Christmas log cakes, but familiar enough to be comforting and perfect with a generous cup of hot cocoa. I hope you love them as much as I love Amanda for letting me hang out here today

Ingredients

• 3 cups finely crushed shortbread cookies (I used 32 Keebler Sandies Simply Shortbread Cookies)
• 1/2 cup unsalted butter, melted
• 1/4 cup sugar
• 36 caramels, unwrapped
• 1/2 cup heavy cream
• 1/2 teaspoon pure vanilla extract
• 2 cups chopped salted cashews
• 2 cups miniature marshmallows

Preparation

Step 1

1. Preheat oven to 325 degrees 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.
2. 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.
3. 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.
4. Bake for 8-10 minutes, or until the caramel is set. Remove to wire rack and cool completely.
5. Once bars are cool, use the foil overhang to remove the bars from the pan and cut into squares.

Notes
-Bars can be stored arranged in a single layer in an airtight container for up to 3 days or frozen for up to 3 months.