Saturday, December 21, 2013
We are only 4 days away from Christmas!!! Where did the time go. Seems like every year goes by faster and faster!
These bars are great to make in a pinch for time. They start out with crushed shortbread cookies - storebought or homemade. Perfect recipes to use up crumbled shortbread cookies. You could also substitute crushed graham crackers for the shortbread. I chose to omit the marshmallows and to reserve some crushed shortbread to sprinkle on top of the caramel mixture.
Caramel Cashew Bars
Makes 9 x 13" pan | adapted from BH&G
3 cups finely crushed shortbread cookies
1/2 cup butter, melted
1/4 cup sugar
36 vanilla caramels, unwrapped
1/2 cup whipping cream
2 cups coarsely chopped cashews
2 cups tiny marshmallows
1. Preheat oven to 325 degrees F. Line a 9 x 13-inch baking pan with foil, extending foil over the edges of the pan. Lightly grease foil; set pan aside.
2. In a large bowl stir together crushed shortbread cookies, butter, and sugar. Press cookie mixture firmly and evenly in prepared pan. Bake about 15 minutes or until crust is golden and dried around edges. Cool in pan on a wire rack.
3. Meanwhile, in a medium heavy saucepan heat and stir caramels and cream over medium-low heat until melted and smooth. Stir in cashews. Sprinkle marshmallows evenly over baked shortbread crust. Pour caramel mixture over marshmallows; carefully spread evenly.
4. Bake for 8 to 10 minutes or until caramel is set and bubbly around edges. Cool in pan on a wire rack. Use foil to lift uncut bars out of pan. Place on cutting board; cut into bars.