Salted Cashew Caramel Chews Recipes

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Gradually beat in eggs, caramel topping and vanilla.
• In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in 1-1/3 cups chocolate chips and 3/4 cup cashews.
• Drop dough by rounded Tbsp. 2-inches apart onto parchment paper-lined baking sheets. Bake in a preheated 350º oven for 10-12 minutes or until edges are firm. Cool on pans 5 minutes. Remove to wire racks to cool completely.
• In the microwave, melt the remaining chocolate chips; stir until smooth. Drizzle over cookies; sprinkle with remaining cashews. Let sand until set.

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Combine flour and oats; gradually add to creamed mixture. , Press into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 15-18 minutes or until golden brown. , Meanwhile, in a small saucepan, combine caramels and cream. Cook over low heat for 4-5 minutes or until caramels are melted, stirring occasionally. Pour over crust. Sprinkle with chocolate chunks and cashews. , Bake for 8-10 minutes or until chocolate is melted. Cool on a wire rack before cutting.

Steps:

• Preheat oven to 350°F and line an 8-inch baking dish with foil. Whisk together flour, powdered sugar, and salt in a medium bowl. Cut butter into 1/2-inch pieces; sprinkle over flour mixture and use a pastry cutter to cut in evenly until mixture resembles coarse meal. Add dough to prepared baking dish; use a piece of parchment to press dough into an even layer. Bake for 23 minutes, until crust is lightly golden. Cool on wire rack.
• Place butter and brown sugar in a heavy saucepan. Melt over medium heat, stirring constantly with a rubber spatula, until boiling. Once mixture boils, reduce temperature to medium-low and let bubble for 3 more minutes, stirring constantly. Remove from heat; carefully add salt and vanilla (mixture will bubble up). Quickly pour caramel over shortbread layer and spread with an offset spatula. Top with cashews, pressingly gently to adhere; sprinkle with sea salt. Chill in the refrigerator until completely set, about 1 hour.
• Carefully lift foil and place bars on a cutting board; use a sharp knife to cut into squares. Store leftover squares in an airtight container at room temperature.