Caramel-Cashew Cake Bars Recipe

5 4 3
Caramel-Cashew Cake Bars Recipe
Caramel-Cashew Cake Bars Recipe photo by Taste of Home
Publisher Photo

Caramel-Cashew Cake Bars Recipe

Read Reviews
5 4 3
Publisher Photo
These rich bars are a hit with everyone who tries them. The moist, cake-like crust pairs well with the chewy caramel and salty cashews.
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling

Ingredients

  • 3/4 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 1/2 cup salted cashews, chopped
  • CASHEW TOPPING:
  • 1/2 cup salted cashews, chopped
  • 1/4 cup packed brown sugar
  • 2 tablespoons butter, melted
  • 4-1/2 teaspoons heavy whipping cream

Directions

In a large bowl, combine the flour, sugars, baking powder and salt. Beat in the eggs just until combined. Fold in the cashews. Spread into a greased 8-in. square baking dish.
Bake at 350° for 20-25 minutes or until top springs back when lightly touched.
In a small bowl, combine the topping ingredients. Spread over cake. Broil for 1-2 minutes or until bubbly and lightly browned. Cut into bars while warm. Cool on a wire rack. Yield: 16 bars.
Originally published as Caramel-Cashew Cake Bars in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p99

Nutritional Facts

1 each: 171 calories, 8g fat (2g saturated fat), 32mg cholesterol, 140mg sodium, 23g carbohydrate (17g sugars, 0 fiber), 3g protein.

  • 3/4 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 1/2 cup salted cashews, chopped
  • CASHEW TOPPING:
  • 1/2 cup salted cashews, chopped
  • 1/4 cup packed brown sugar
  • 2 tablespoons butter, melted
  • 4-1/2 teaspoons heavy whipping cream
  1. In a large bowl, combine the flour, sugars, baking powder and salt. Beat in the eggs just until combined. Fold in the cashews. Spread into a greased 8-in. square baking dish.
  2. Bake at 350° for 20-25 minutes or until top springs back when lightly touched.
  3. In a small bowl, combine the topping ingredients. Spread over cake. Broil for 1-2 minutes or until bubbly and lightly browned. Cut into bars while warm. Cool on a wire rack. Yield: 16 bars.
Originally published as Caramel-Cashew Cake Bars in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p99

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Reviews forCaramel-Cashew Cake Bars

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Allyjane User ID: 7255580 106713
Reviewed May. 8, 2013

"I made these about a year ago, and messed up horribly. Thankfully everyone still loved them! They turned out nothing like they were supposed to, but tasted amazing. My mom calls them "crack bars". This mother's day, it was one of the first things she requested."

MY REVIEW
Soroya User ID: 4350919 106549
Reviewed Jan. 13, 2011

"Very quick and easy to make. My family loved them so I'll make then again. I may drizzle melted chocolate on top to give it another another flavor dimension."

MY REVIEW
homecooker7 User ID: 100947 61899
Reviewed Apr. 22, 2010

"How do you finish them if you don't have a broiler?"

MY REVIEW
emeraldosprey User ID: 5087723 156550
Reviewed Apr. 22, 2010

"I made these bars last night and they were awesome! They're a great combination of sweet and salty and the soft cake base really partners well with the chewy, crunchy cashew topping. Would make again!"

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