Caramel Cashew Shortbread
Servings 24 servings
Calories 225kcal
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 13x9 inch metal baking pan with parchment leaving at least 3 inches overhang. Spritz the parchment with cooking spray.
- Crust: In a medium bowl use a whisk to sift together the flour, sugar and salt.
- Cut the butter into the dry ingredients using a pastry blender until it resembles cornmeal.
- Press the crust 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.
- Filling: In a heavy bottomed saucepan 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 to cut into squares or triangles.
Nutrition
Serving: 1serving | Calories: 225kcal | Carbohydrates: 29g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 3mg | Sodium: 205mg | Potassium: 80mg | Fiber: 1g | Sugar: 17g | Vitamin A: 206IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg