No-Bake Caramel Cashew Bar (Print Version)
# Ingredients:
→ Caramel Sauce
01 -
1 cup granulated sugar
02 -
½ cup heavy cream
03 -
90 g butter
04 -
1 tsp sea salt
→ No-Bake Crust
05 -
2 cups crushed Marie biscuits
06 -
10 tbsp melted butter
07 -
A pinch of salt
→ Topping
08 -
2.5 cups roasted cashews
09 -
½ cup dark chocolate
10 -
Flake salt (optional)
# Instructions:
01 -
Heat granulated sugar over high heat, stirring constantly, until it melts into a thick brown liquid. Avoid burning it. Once the sugar is completely melted, add butter and stir constantly until fully combined. After combining, cook for 1 minute without stirring. Add heavy cream and stir slowly until incorporated. Boil for 1 minute, then turn off the heat and add sea salt. Allow the caramel sauce to cool.
02 -
Crush Marie biscuits finely using a food processor or by placing them in a ziplock bag and crushing with a rolling pin. Measure 2 cups of crushed crumbs. In a large bowl, combine the crumbs, melted butter, and a pinch of salt. Mix well, then press the mixture firmly into the bottom and up the sides of a 9” x 9” baking tray to form the crust.
03 -
Combine the roasted cashews with the cooled caramel sauce, stirring until well-mixed. Spread this mixture evenly over the prepared crust. Refrigerate the tray for 1 to 2 hours to allow the caramel to set.
04 -
Melt the dark chocolate using a double boiler, then transfer it to a piping bag. Remove the chilled caramel cashew bar from the tray. Drizzle the melted chocolate over the top. Cut into 16 equal squares (4 x 4 grid) using a sharp knife. Optionally sprinkle with flake salt. Serve and enjoy.
# Notes:
01 -
Ensure the caramel cools slightly before combining with roasted cashews to avoid separating.
02 -
Refrigeration is essential to achieve the ideal firmness for slicing.