No-Bake Caramel Cashew Bar

This indulgent no-bake caramel cashew bar balances the perfect harmony of buttery crust, rich homemade caramel, and crunchy roasted cashews for an impressive dessert that requires zero oven time. I discovered this recipe during a summer heatwave when turning on the oven wasn't an option, and it's become my go-to impressive dessert for gatherings year-round.

I first made these bars for my friend's birthday when she requested something with caramel but without chocolate cake. The look on her face when she bit into these bars convinced me this recipe needed to become part of my permanent collection.

Ingredients

• Granulated sugar: for making real homemade caramel that delivers rich flavor far superior to store bought versions
• Heavy cream: gives the caramel a luxurious silky texture look for full fat cream for best results
• Butter: adds richness and helps create that melt in your mouth texture use unsalted for better control over saltiness
• Marie biscuits: create the perfect crisp yet firm foundation choose original plain variety for best results
• Roasted cashews: provide the perfect crunch and nutty flavor unsalted works best since we're adding our own salt
• Dark chocolate: for drizzling adds sophisticated contrast to the sweet caramel opt for 60% or higher cocoa content
• Sea salt and flaky salt: enhance all the flavors and create that irresistible sweet salty combination

Step-by-Step Instructions

Make the Caramel:

Heat granulated sugar in a heavy saucepan over high heat stirring constantly until it transforms completely into a thick amber liquid. This takes patience about 5 to 7 minutes and the color should be like copper penny. Watch carefully as it can burn quickly once it starts melting.

Add the Butter:

Once sugar has caramelized add butter in pieces while stirring vigorously. The mixture will bubble violently but keep stirring until completely incorporated about 2 minutes. This creates the rich buttery foundation of your caramel.

Cook Briefly:

Allow the butter sugar mixture to cook undisturbed for exactly 1 minute which develops deeper flavor without burning.

Incorporate Cream:

Pour in heavy cream slowly while stirring gently to avoid splattering. The mixture will bubble up dramatically again. Continue stirring until smooth then boil undisturbed for 1 minute to achieve perfect thick caramel consistency.

Finish Caramel:

Remove from heat and stir in sea salt which balances the sweetness and adds complexity. Allow caramel to cool for about 15 minutes until thick but still pourable.

Prepare Crust:

Process Marie biscuits into fine crumbs either in a food processor or by crushing in a sealed bag with a rolling pin until they resemble sand. Measure out 2 cups after crushing for accuracy.

Create Crust Mixture:

Mix crushed biscuits with melted butter and a pinch of salt in a large bowl until the mixture resembles wet sand and holds together when pressed.

Form the Base:

Press mixture firmly into a 9x9 inch baking tray creating an even compact layer. Use the bottom of a measuring cup to really compress the crust which prevents crumbling when serving.

Combine Cashews and Caramel:

Fold roasted cashews into the slightly cooled caramel ensuring each piece is well coated. This creates the irresistible gooey crunchy filling.

Assemble Bars:

Pour cashew caramel mixture over the prepared crust spreading evenly to all corners. Gently press down to create a level surface.

Chill to Set:

Refrigerate the assembled bars for at least 2 hours until the caramel is completely set. This patience pays off with clean slices and perfect texture.

Chocolate Drizzle:

Melt dark chocolate using a double boiler until perfectly smooth then transfer to a piping bag or ziplock with corner snipped. Drizzle in a zigzag pattern across the top for a professional finish.

Cut and Serve:

Use a sharp knife to cut into 16 equal squares wiping the blade between cuts for clean edges. For extra elegance sprinkle with flaky salt just before serving.

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The caramel making process is my favorite part of this recipe. The first time I made it I was terrified of burning the sugar but watching it transform from white crystals to a golden amber liquid feels like kitchen magic. My nieces now request to watch this transformation whenever I make these bars calling it "kitchen science."

Make Ahead Tips

These caramel cashew bars actually improve with a day of rest in the refrigerator as the flavors meld together beautifully. You can make them up to 3 days before serving which makes them perfect for parties and gatherings. Just store them covered in the refrigerator and bring them to room temperature about 20 minutes before serving for the best texture and flavor experience.

Troubleshooting Caramel

Making caramel from scratch can be intimidating but following a few key principles ensures success every time. Use a heavy bottomed pan to prevent hot spots that might burn the sugar. Keep your heat consistent throughout the process. If your caramel seizes when adding butter or cream which sometimes happens don't panic just return it to low heat and stir gently until smooth again. Finally remember that the mixture will continue cooking slightly even after removing from heat so aim for a shade lighter than your desired final color.

Flavor Variations

While cashews create a classic flavor profile this versatile recipe welcomes creative adaptations. Try substituting macadamia nuts for a tropical twist or use a mixture of pecans and walnuts for a more traditional bar experience. For extra dimension add a teaspoon of vanilla extract or bourbon to your caramel. Sprinkle dried cranberries or chopped dried apricots between the caramel layer for fruity contrast. You can also swap the dark chocolate drizzle for white chocolate or even a combination of both for visual impact.

Serving Suggestions

These indulgent bars shine on their own but can be elevated into an impressive dessert. Serve slightly warmed with a scoop of vanilla ice cream for a deconstructed sundae experience. For coffee gatherings pair with espresso or cappuccino as the bitterness of coffee beautifully complements the sweet caramel. During holidays arrange on a platter with fresh berries and mint sprigs for a festive touch. For an extra special presentation dust plates with cocoa powder before placing bars for a restaurant quality presentation.

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Frequently Asked Questions

→ How do you make caramel sauce from scratch?

To make caramel sauce, heat granulated sugar until it melts into a golden brown color. Stir in butter, let it combine, then gradually add heavy cream. Finish with sea salt for added flavor.

→ Can I use a different type of nut instead of cashews?

Yes, you can substitute cashews with almonds, pecans, or walnuts, depending on your preference. Make sure to roast them beforehand for extra flavor.

→ How long do these bars need to set in the fridge?

The bars need to set in the refrigerator for 1-2 hours or until the caramel and crust are firm enough to slice.

→ Can I use a different type of biscuit for the crust?

Marie biscuits are ideal, but you can substitute them with digestive biscuits, graham crackers, or any mild-flavored cookie for a similar result.

→ What is the best way to drizzle chocolate on top?

Melt dark chocolate in a double boiler and transfer it to a piping bag or a ziplock bag with the corner snipped. Drizzle it over the bars for an elegant look.