Love caramel. Then this recipe is for you. A rich buttery shortbread crust with a thick, chewy caramel full of cashewnuts.
The shortbread itself is super tasty . So it can be made on its own too . you just need to bake it for 15 more minutes and the let it cool for half an hour.
Do give it a try. Hope you guys like it.
Bon Appetit !!
You need:
For the cream cheese shortbread:
140 gms Cream cheese
120 gms Butter
2/3 cup Sugar
1 tsp Vanilla extract
1 ½ cup Flour
For the caramel cashew layer:
1 cup Sugar
350 gms Cashewnuts, whole , Salted
120 gms Butter, softened
¾ cup heavy cream, room temp.
How to:
Preheat oven at 180 degree celcius.
Line a 8”*8” baking dish with parchment paper.
In a mixing bowl , whisk together the cream cheese, butter, sugar and Vanilla extract.
Whisk it till light and fluffy, about 2 mins.
Turn your hand/stand mixer to slow and start incorporating the flour. Once mixed, press this dough evenly on the base of the baking dish.
Bake it for 20 minutes.
While the shortbread is baking, in a heavy bottom pan, heat the sugar on medium-low heat. Stir occasionally only if needed. Slowly the sugar will turn into a golden syrup. When the desired color is achieved, remove from fire and put in the butter. It will start frothing, but that’s normal. Mix it in with a spatula. It will take about 2 minutes or so to incorporate the butter into the sugar.
You can put it back on fire. Now slowly mix in the cream too. Once it is well mixed turn off the flame.
Once the shortbread is baked for 20 minutes, remove from the oven, sprinkle the cashewnuts evenly all over the surface. Pour the salted caramel. Bake for an additional 30 minutes.
Let it cool down for a good time. Cut it into bars. You can even refrigerate it .
This recipe should give you 16 or more bars.
Don’t fill the pan full or else the caramel will overflow when you bake it.
If you are using salted butter, just like me, you can even use plain cashewnuts instead of salted ones. Because we want a hint of salty in sweet, not a overpowering flavor.
cookwithkiah 