Cashew Caramel Cracker Bars

Cashew Caramel Cracker Bars is a hor d'oeuvre that serves 35. One portion of this dish contains around 3g of protein, 13g of fat, and a total of 208 calories. For 31 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 175 would say it hit the spot. From preparation to the plate, this recipe takes about 1 hour and 15 minutes. If you have brown sugar, saltine crackers, semisweet chocolate chips, and a few other ingredients on hand, you can make it. It is brought to you by Leites Culinaria. Overall, this recipe earns a not so outstanding spoonacular score of 16%. Similar recipes are Club Cracker Caramel Bars, Chocolate Caramel Cracker Bars, and Caramel-Cashew Bars.

Servings: 35

Preparation duration: 15 minutes

Cooking duration: 60 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Preheat the oven to 425°F (220°C). Line a 10-by-15-inch jelly roll pan with a sheet of foil, shiny side up, leaving a few inches hanging over the longer edges.2. In a medium saucepan over medium heat, melt the butter. Drizzle 1/4 cup of the butter onto the foil-lined pan, and brush to cover the bottom of the pan. Line the pan with the crackers (don’t worry if there are small gaps between the crackers).3. Clip a candy or deep-fry thermometer onto the side of the pan. Stir the brown sugar into the butter remaining in the pan and bring to a boil. Boil for 2 minutes, until the mixture forms a thick syrup (248°F/120°C) on a candy thermometer. Remove from the heat and slowly, slowly whisk in the condensed milk until blended. Pour the mixture over the crackers, making sure all the crackers are covered.4. Bake the bars for 10 minutes. The top will be bubbly and brown. Remove from the oven, scatter the chocolate chips over the topping, and let rest until they soften and maybe even melt, about 5 minutes. Using the back of a spoon or an offset spatula, spread the chocolate evenly over the surface of the caramel mixture. Sprinkle with the nuts and, using your fingers or the back of a spoon, press the nuts into the chocolate. Transfer the pan to the freezer until the chocolate sets, about 30 minutes.5. Invert the pan of caramely goodness onto a clean surface (don’t worry if you lose some nuts from the surface; they’ll be great for topping an ice cream sundae or for adding to cookie dough or just nibbling). Carefully peel back the foil to reveal the soda-cracker underside of the cookies. Using a sharp knife, cut the cookies along the cracker outlines. (This is easier to do when the cookies have begun to thaw slightly.) Invert and cut the squares into quarters for bite-size pieces or thirds for finger-size pieces.

 

Step by step:

1. Preheat the oven to 425°F (220°C). Line a 10-by-15-inch jelly roll pan with a sheet of foil, shiny side up, leaving a few inches hanging over the longer edges.

2. In a medium saucepan over medium heat, melt the butter.

3. Drizzle 1/4 cup of the butter onto the foil-lined pan, and brush to cover the bottom of the pan. Line the pan with the crackers (don’t worry if there are small gaps between the crackers).

4. Clip a candy or deep-fry thermometer onto the side of the pan. Stir the brown sugar into the butter remaining in the pan and bring to a boil. Boil for 2 minutes, until the mixture forms a thick syrup (248°F/120°C) on a candy thermometer.

5. Remove from the heat and slowly, slowly whisk in the condensed milk until blended.

6. Pour the mixture over the crackers, making sure all the crackers are covered.

7. Bake the bars for 10 minutes. The top will be bubbly and brown.

8. Remove from the oven, scatter the chocolate chips over the topping, and let rest until they soften and maybe even melt, about 5 minutes. Using the back of a spoon or an offset spatula, spread the chocolate evenly over the surface of the caramel mixture. Sprinkle with the nuts and, using your fingers or the back of a spoon, press the nuts into the chocolate.

9. Transfer the pan to the freezer until the chocolate sets, about 30 minutes.

10. Invert the pan of caramely goodness onto a clean surface (don’t worry if you lose some nuts from the surface; they’ll be great for topping an ice cream sundae or for adding to cookie dough or just nibbling). Carefully peel back the foil to reveal the soda-cracker underside of the cookies. Using a sharp knife, cut the cookies along the cracker outlines. (This is easier to do when the cookies have begun to thaw slightly.) Invert and cut the squares into quarters for bite-size pieces or thirds for finger-size pieces.

Nutrition Information:

covered percent of daily need