Thursday, May 6, 2010

Caramel Cashew Cake Bars

Caramel Cashew Cake Bars

These caramel cashew cake bars are absolutely delicious! They're sweet and salty and chewy and crunchy and just plain tasty! The soft, sweet cake-like base of these bars is rich and dense and pairs perfectly with the caramelly broiled cashew topping.

This recipe is adapted from the caramel-cashew cake bar recipe found in Taste of Home Cookies:

Caramel Cashew Cake Bars

Cake Layer:
3/4 c all-purpose flour
1/2 c sugar
1/2 c brown sugar
1/2 tsp baking powder
1/4 tsp salt
2 eggs (lightly beaten)
1/2 c salted cashews (chopped)

1/2 c salted cashews (chopped)
1/4 c brown sugar
2 tbsp butter (melted)
1 1/2 tbsp heavy whipping cream

1. Preheat your oven to 350º.

2. To make the cake layer, whisk together the flour, sugar, brown sugar, baking powder, and salt in a large bowl. Add the eggs and stir until everything is just combined. Gently fold in the cashews.

3. Spread the batter evenly around the bottom of a well-greased 8 inch square cake pan. Place the pan in the oven and bake for 20-25 minutes or until the top of the cake springs back when lightly touched.

4. While the cake layer is baking, make the topping by placing the cashews, brown sugar, melted butter, and cream into a small bowl and stirring until all of the ingredients are well combined. Evenly spread the topping over the still warm cake layer.

5. Turn on your oven's broiler and set it to high. Place the cake under the broiler for 1-2 minutes or until the topping is bubbling and has browned slightly.

6. Allow the pan to cool slightly before carefully cutting the cake into into bars. Carefully remove the bars from the pan and place them on a wire rack to cool completely.
  • If you store them in an air-tight container, these bars will keep fresh for four or five days.

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