Caramel Cashew Shortbread

Caramel Cashew Shortbread – Shortbread, in any form tops the list of my favorite sweet treats.  It’s flour, butter, sugar and vanilla perfection. Especially with a cup of hot tea.  If you’ve been with me a while, you’re probably aware of my obsession with the flavor of buttery caramel.  Caramel is never a bad idea, in my eyes.Combining the two, shortbread and caramel, with crisp salty cashews, qualifies as a bonefide over-the-top treat for me.  This caramel cashew shortbread is simply heavenly, and each time I serve it there’s never a crumb left over.

Ingredients you’ll need:
2 cup all-purpose flour
3/4 cup granulated sugar
1/2 cup [1 stick] cold butter, cubed
1/2 tsp salt
1 [11] oz package caramel bits or caramels unwrapped [i.e. Kraft]
1/4 cup heavy cream
2 cup salted cashews
1 tsp pure vanilla extract

Directions:
Preheat the oven to 350°F.  Line a 9 x 13 inch metal baking pan with parchment leaving at least 3 inches overhang.  Spritz the parchment with cooking spray.  Sift together the flour, sugar and salt.  Cut the butter into the dry ingredients until it resembles cornmeal.

Press firmly onto the bottom of the parchment covered baking pan.  Bake for 25 minutes until golden.  Remove from the oven and place onto a cooling rack to cool slightly while you make the caramel cashew filling.  Lower the oven temperature to 325°F.

In a heavy bottomed saucepan on the stovetop, melt together the caramel bits and heavy cream.  Melt over medium-high heat stirring constantly until completely smooth.  Remove from the heat and add the vanilla and cashews. Stir well until the cashews are coated.

Spread the caramel cashews over the warm crust.  Return to the oven for 10 minutes.  Cool completely in the pan, then use the parchment paper to remove the shortbread from the pan.  Use a sharp knife and cut into squares, then triangles if desired.  Yield: 20 squares or 40 triangles

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Caramel Cashew Shortbread

Servings 20 Square or 40 Triangle Bars

Author Melissa Sperka

Ingredients

• 2 cup all-purpose flour
• 3/4 cup granulated sugar
• 1/2 cup [1 stick] cold butter cubed
• 1/2 tsp salt
• 1 [11] oz package caramel bits or caramels unwrapped [i.e. Kraft]
• 1/4 cup heavy cream
• 2 cup salted cashews
• 1 tsp pure vanilla extract

Instructions

1. Preheat the oven to 350°F. Line a 9 x 13 inch metal baking pan with parchment leaving at least 3 inches overhang. Spritz the parchment with cooking spray.
2. Sift together the flour, sugar and salt. Cut the butter into the dry ingredients until it resembles cornmeal.
3. Press firmly onto the bottom of the parchment covered baking pan. Bake for 25 minutes until golden.
4. Remove from the oven and place onto a cooling rack to cool slightly while you make the caramel cashew filling. Lower the oven temperature to 325°F.
5. In a heavy bottomed saucepan on the stovetop, melt together the caramel bits and heavy cream. Melt over medium-high heat stirring constantly until completely smooth. Remove from the heat and add the vanilla and cashews. Stir well until the cashews are coated.
6. Spread the caramel cashews over the warm crust. Return to the oven for 10 minutes.
7. Cool completely in the pan, then use the parchment paper to remove the shortbread from the pan. Use a sharp knife and cut into squares, then triangles if desired.