Cashew Caramel Shortbread Bars

• Vegetarian

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 1/4 tsp Salt
  • 3/4 cups Sugar
  • 1 tsp Vanilla
  • 1/4 cup White sugar

• Nuts & Seeds

  • 1 1/4 cups Cashews, salted roasted

• Dairy

  • 2/3 cup Butter
  • 3 tbsp Butter, unsalted
  • 1/2 cup Heavy cream

Found on bakerita.com

Ingredients

• ⅔ cup butter, softened
• ¼ cup white sugar
• 1¼ cups all-purpose flour
• ¾ cups sugar
• ½ cup heavy cream
• 3 tablespoons unsalted butter, roughly cut into pieces
• 1 teaspoon vanilla
• ¼ teaspoon salt
• 1¼ cups salted roasted cashews

Directions

• Heat oven to 350°F. Grease 9-inch square pan with cooking spray.
• In a medium bowl, mix together ⅔ cup butter, white sugar, and flour until evenly crumbly. Press into a 9 inch square baking pan. Bake for 20 minutes or until light golden brown. Remove from oven but keep it on. Let cool while you prepare the caramel cashew layer.
• Place sugar in a nonstick saucepan over medium high heat. Let stand until bottom layer of sugar begins to melt, then start stirring, continuing to stir until sugar has turned light brown in color and smooth in texture. Pour in heavy cream, being careful of it splattering. Stir constantly until mixture is smooth again, about 5 minutes. Turn down heat and stir in butter, vanilla, and salt. Take mixture off heat and stir in cashews. Pour mixture into pan. Bake for 15-20 minutes or until the caramel is all bubbling.
• Let cool completely before cutting. Cut into 16 bars.