Caramel Cashew Shortbread

Sweet and buttery this Caramel Cashew Shortbread is a tea time, dessert, or holiday treat. It starts with a homemade shortbread crust that’s smothered with caramel coated cashews then baked just until set. Cool completely then cut into bars or triangles and enjoy as a year-round indulgence.

Shortbread, in any form tops the list of my favorite sweet treats. It’s a glorious 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. See also Chocolate Toffee Cashew Clusters and Chocolate Drizzled Caramel Cashew Clusters. 

You may also like: Mexican Hot Chocolate Shortbread and Shortbread Cookies.

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Helpful Kitchen Items:

• 13 x 9 inch Non Stick Metal Baking Pan
• Offset Spatula
• 2 Quart Saucepan
• 3 Tiered Dessert Display

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Caramel Cashew Shortbread

Prep Time20 mins

Cook Time35 mins

Cooling time3 hrs

Total Time55 mins

Course: Dessert

Cuisine: American

Keyword: 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 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

• 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.

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