Toasted 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.
Toasted 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.
Cooking Instructions
- 1
MAKE COOKIE BASE. Preheat oven to 350. Spray a 9 by 13 inch baking pan with non stick spray
- 2
In a large bowl beat butter and sugar until light and fluffy
- 3
Add flour, salt and vanilla and mix well
- 4
Press into prepared pan and bake 12 to 15 minutes until light golden. Cool on rack in pan
- 5
MAKE CARAMEL
- 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
- 7
Pour 1/3 of hot caramel over cooled crust, smooth with an off set spatula or back of a spoon
- 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
https://cookpad.wasmer.app/us/recipes/358497-toasted-coconut
- 9
FINISH BARS
- 10
Line a baking sheet with parchment paper. Melt 1 1/2 cup of chocolate until smooth
- 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
- 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.
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