My favorite…browned butter. There is something extra decadent and delicious about browned butter so I knew before trying these cashew bars that they were going to be good. I tried a browned butter recipe for the first time about a year ago. I can’t believe how long I was missing out!
Each layer of these bars was equally yummy. The shortbread crust had little bits of browned butter baked into it, the rich caramel poured on top and the salty cashews were a nice crunch and compliment to the caramel.
Our crust turned out kind of crumbly, you can tell in the picture. They were a little bit messy to eat…I think we undercooked the crust just a smidge. I can’t wait to try this recipe again, I know that next time they will be absolutely perfect!
Here’s what you’ll need
Start by browning the butter
Measure out the dry ingredients
Put in freezer until it’s solid. Then cut in squares
Cut the butter into the dry ingredients
Press crust into a 8×8 pan. Pop in oven
Now make the caramel sauce
Pour on top of the crust, then sprinkle with cashews
Decadence!!
Yield: 16 squares
Ingredients
For the Crust:
½ cup unsalted butter
1 cup flour
1/3 cup confectioners’ sugar
1/8 teaspoon salt
For the Brown Sugar Caramel:
½ cup unsalted butter, cubed
½ cup light brown sugar
¼ teaspoon vanilla
1/3 cup cashews
sea salt
Directions
In a heavy saucepan over medium heat cook butter, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour browned butter into a glass dish and place in the freezer until solid, about 30 minutes.
Preheat oven to 350 degrees F. Line a 8×8 baking dish with foil. In a medium bowl, whisk together flour, confectioners’ sugar, and salt. Cut solidified butter into ½-inch squares. Add butter pieces to the flour mixture and use a pastry cutter to cut in until mixture resembles coarse meal. Press evenly into the bottom of prepared baking dish. Bake for 23 minutes, or until crust is lightly golden. Cool completely.
Place butter and brown sugar in a heavy saucepan. Melt over medium heat, stirring constantly with a rubber spatula, until boiling. Once boiling, reduce heat to medium-low and let bubble for 3 minutes, stirring constantly. Remove from heat and add salt and vanilla. Quickly pour caramel over crust and spread with an offset spatula. Sprinkle top with cashews and sea salt. Chill in the fridge until completely set, about 1 hour.
Remove from fridge and lift foil from pan. Place bars on a cutting board and cut into squares. Store leftover squares in an airtight container at room temperature.
Source: Tutti Dolci
