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Ingredient
Toasted Coconut Caramel Cashew Bars
Introduce
Chef :
fenwayToasted Coconut Caramel Cashew Bars
These bars take a bit of time with the steps. All steps are easy, and the combination of homemade soft caramel with toasted coconut on a short bread cookie base is so delicious! They freeze beautifully so can be made ahead and taken out as needed.
Ingredient
Food ration :
16 servingsCooking time :
1 hour
3/4 cup
granulated sugar
2 tsp
vanilla extract
2 1/4 cup
all-purpose flour
1/4 tsp
salt
1/2 cup
heavy cream
2 cup
whole milk
2 oz
unsalted butter
Cooking instructions
* Step 1
MAKE COOKIE BASE. Preheat oven to 350. Spray a 9 by 13 inch baking pan with non stick spray
* Step 2
In a large bowl beat butter and sugar until light and fluffy
* Step 3
Add flour, salt and vanilla and mix well
* Step 4
Press into prepared pan and bake 12 to 15 minutes until light golden. Cool on rack in pan
* Step 5
MAKE CARAMEL
* Step 6
In a medium saucepan combine, cream, milk, light brown sugar, butter and salt. Bring to a boil, stirring and continue to simmer stirring often until thickened and a light golden color, 10 to 15 minutes, remove from heat and add vanilla
* Step 7
Pour 1/3 of hot caramel over cooled crust, smooth with an off set spatula or back of a spoon
* Step 8
Add toasted coconut to remaining caramel and blend well. Toasted coconut recipe is attache below. Spread coconut caramel evenly over plain caramel layer on bars. Allow to cool at least 1 hour and then cut into bars
* Step 9
FINISH BARS
* Step 10
Line a baking sheet with parchment paper. Melt 1 1/2 cup of chocolate until smooth
* Step 11
Dip BOTTOM of each bar into chocolate or spread a layer of chocolate on each bottom, which ever is easier for you. Place coated bars chocolate side up on parchment lined pan and chill until hard about 1 hour
* Step 12
Melt remaining 1 1/2 cups chocolate until smooth, drizzle over bars. Press cashews in places on wet chocolate to stick. Chill until set.
Note: if there is a photo you can click to enlarge it
Tag
unsalted butter, at room temperature
Granulated Sugar
vanilla extract
all purpose flour
Salt
heavy cream
whole milk
unsalted butter
light brown sugar (packed)
toasted coconut, recipe for toasted coconut attached in direction step #8
semi-sweet chocolate, chopped
or more of roasted, lightly salted cashews
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