Caramel Cashew Bars Recipe

There are desserts that satisfy a sweet craving, and then there are desserts that leave an impression—an echo of indulgence that lingers long after the last bite. Caramel Cashew Bars fall unmistakably into the second category. Rich, buttery, slightly salty, and delightfully chewy, these layered bars are the kind of treat that earn a reputation. They don’t just show up at bake sales, potlucks, or holiday platters—they disappear from them. Fast.

At their core, Caramel Cashew Bars are a masterclass in contrast and balance: a sturdy, shortbread-like crust forms the base, offering a crisp, golden crunch beneath a luscious, golden caramel layer. Embedded within that caramel is the star of the show—roasted cashews. Their natural buttery flavor, gentle sweetness, and subtle saltiness make them the perfect nut for this dessert, bringing both texture and richness to every bite. The final product is a decadent, slightly gooey bar that toes the line between candy and cookie, and it does so with spectacular finesse.

But these bars are more than the sum of their parts. They represent something special in the world of baking—a meeting point between comfort and elegance, rustic charm and confectionery sophistication. Whether served warm from the oven, cooled and sliced into neat squares, or cut into jagged, rustic pieces with caramel oozing at the edges, Caramel Cashew Bars have the kind of universal appeal that transcends age, occasion, and even culinary skill level.

This recipe celebrates both tradition and creativity. While it’s inspired by classic American bar desserts and caramel nut squares that have graced family cookbooks and bakery shelves for generations, it also opens the door to innovation. From sea salt finishes to dark chocolate drizzles, the basic formula is a flexible foundation on which bakers can build and personalize. Yet even in its purest, simplest form, it’s undeniably indulgent—and irresistibly delicious.

The Magic of Cashews in Baking

Cashews may not be the first nut that comes to mind when you think of baking. Pecans often dominate pies. Walnuts find their way into brownies. Almonds crown pastries and biscotti. But cashews bring something unique—a smooth, buttery richness that pairs beautifully with caramel without overpowering it.

When roasted, cashews develop a delicate sweetness and an almost creamy mouthfeel, unlike the crunchier textures of other nuts. This makes them especially appealing in bar desserts where texture matters just as much as flavor. They don’t just sit in the caramel; they become part of it, melting slightly into the sugary matrix while still offering a tender bite.

Another advantage? Cashews’ lower oil content and mild flavor make them an ideal partner for caramel, allowing the rich brown sugar notes and hint of vanilla to shine through. Their subtle saltiness also helps cut through the sweetness, creating a balanced bar that never feels cloying or overwhelming.

Caramel: Technique Meets Timing

The heart of these bars is, of course, the caramel. Making caramel at home can feel intimidating, but it doesn’t have to be. In this recipe, we focus on a stovetop caramel made with butter, brown sugar, cream, and vanilla—a forgiving, flavor-packed variation that doesn’t require a candy thermometer or specialized equipment.

The caramel used here is softer than what you’d find in a candy wrapper, but firmer than a sauce. It’s spoonable when warm, slightly chewy when cooled, and sets beautifully atop the base. The key is getting the timing right—allowing the caramel to bubble just long enough to thicken and develop depth without overcooking and becoming brittle or burnt.

We’ll walk through every step in detail: from the signs of caramel readiness to what to do if it starts to separate or crystallize. Once mastered, this caramel technique opens the door to a wide range of other dessert creations—from tarts to sandwich cookies to ice cream toppings.

The Importance of a Solid Foundation

Every great layered dessert starts with a strong base. In this case, we use a classic shortbread-style crust: simple ingredients, minimal mixing, and a quick bake to golden perfection. The crust must be firm enough to support the weight and moisture of the caramel and nuts, but tender enough to crumble slightly under your teeth. It should hold its shape when sliced but not feel dense or heavy.

This base can be flavored in subtle ways—adding a pinch of cinnamon, a splash of almond extract, or even a handful of finely ground cashews to tie the layers together. While the crust is often treated as an afterthought in similar desserts, here it plays a critical role in the experience. It’s the first texture you encounter, the anchor to every bite, and it must hold its own.

The Story Behind the Bars

Caramel nut bars have long roots in American baking traditions. In the mid-20th century, home cooks leaned into recipes that offered big flavor with accessible ingredients, and layered bars became a staple of church cookbooks, holiday exchanges, and family gatherings. Originally, most used walnuts or pecans, but over time, bakers began experimenting with different nuts, syrups, and crusts.

Cashews likely entered the picture later, as international trade and global flavors found their way into the American pantry. Their popularity rose in the late 20th century, aided by health-conscious trends and their natural creaminess—making them a favorite in both savory and sweet applications.

Today, Caramel Cashew Bars represent a delightful evolution of that legacy. They honor the past while offering something fresh, sophisticated, and versatile. They’re a tribute to homemade baking at its best: warm, rich, slightly messy, and deeply satisfying.

Ingredients: Breakdown and Preparation

Before you begin, assemble all ingredients to ensure a smooth baking process. Here’s a comprehensive breakdown of what you’ll need, along with preparation tips and substitution suggestions.

For the Crust (Shortbread Layer)

• 1 cup (226 grams) unsalted butter, softened

• ½ cup (100 grams) granulated sugar

• ¼ teaspoon fine sea salt

• 2 cups (240 grams) all-purpose flour

• 1 teaspoon vanilla extract

Tips:

• Use room-temperature butter for easier mixing and a consistent crust.

• Do not overmix once the flour is added—this can make the crust tough.

• For a slightly nutty base, substitute ¼ cup of the flour with finely ground roasted cashews.

For the Caramel Cashew Topping

• ¾ cup (170 grams) unsalted butter

• 1 cup (215 grams) packed light brown sugar

• ½ cup (120 ml) heavy cream

• ¼ teaspoon fine sea salt (or more to taste)

• 1 teaspoon vanilla extract

• 2½ cups (300 grams) roasted cashews, lightly salted or unsalted

Tips:

• Use heavy cream (not milk or half-and-half) for the proper consistency.

• Roasted, lightly salted cashews balance sweetness and add flavor depth.

• If using raw cashews, roast them on a baking sheet at 350°F (175°C) for 10–12 minutes before using.

Equipment Needed

• 9×13-inch (23×33 cm) baking pan

• Parchment paper (optional but recommended for easy removal)

• Mixing bowls

• Saucepan (heavy-bottomed)

• Rubber spatula or wooden spoon

• Whisk

• Pastry cutter or hand mixer (for crust)

• Sharp knife for slicing finished bars

Step-by-Step Instructions

Step 1: Prepare the Baking Pan

1. Preheat your oven to 350°F (175°C).

2. Line a 9×13-inch baking pan with parchment paper, leaving some overhang on two sides. This makes it easier to lift the bars out for cutting.

3. Lightly butter or grease the parchment to prevent sticking.

Why this matters: Lining the pan allows for neater slicing and prevents the caramel from sticking to the sides, which can make removal difficult.

Step 2: Make the Shortbread Crust

1. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. This takes about 2–3 minutes with a hand mixer or a sturdy spoon.

2. Add vanilla extract and salt. Mix to combine.

3. Gradually add the flour, mixing just until a dough forms. Do not overwork it; stop once the mixture holds together when pressed.

4. Transfer the dough to the prepared baking pan. Use your fingers or the bottom of a measuring cup to press the dough evenly across the bottom of the pan.

5. Use a fork to prick the dough lightly all over. This prevents bubbling and uneven baking.

Tip: Chill the pressed dough in the refrigerator for 10–15 minutes before baking. This helps minimize shrinkage and improves texture.

6. Bake the crust for 18–22 minutes, or until it is lightly golden around the edges and set in the center.

7. Remove from oven and set aside. Keep the oven on—you’ll return the pan for a final bake after adding the topping.

Step 3: Prepare the Caramel Cashew Topping

1. In a heavy-bottomed saucepan, melt the butter over medium heat.

2. Add the brown sugar and whisk until fully incorporated.

3. Pour in the heavy cream and salt, and stir constantly until the mixture comes to a gentle boil. Allow it to boil for 4–6 minutes, stirring regularly to prevent scorching.

What to watch for:
The caramel should begin to thicken and take on a glossy appearance. It should coat the back of a spoon. If you have a candy thermometer, it should register between 220°F–225°F (104°C–107°C) for a soft-set caramel suitable for bars.

4. Remove the pan from heat and stir in the vanilla extract. The mixture will bubble slightly—this is normal.

5. Stir in the roasted cashews until they are fully coated with caramel.

Step 4: Assemble and Final Bake

1. Carefully pour the hot caramel cashew mixture over the pre-baked crust.

2. Use a spatula to spread the topping evenly to the edges. Work gently to avoid disturbing the crust beneath.

3. Return the pan to the 350°F oven and bake for 12–15 minutes.

Why this final bake matters:
This final step helps the caramel fully set into the crust and ensures it’s not too soft when slicing later. It also lightly toasts the cashews and sets the topping for clean slicing.

Step 5: Cooling and Cutting

1. Remove the pan from the oven and allow it to cool at room temperature for at least 1 hour.

2. For best results, refrigerate the cooled bars for 1–2 hours before slicing. This firms the caramel and helps you get clean edges.

3. Once chilled, lift the bars from the pan using the parchment paper overhang.

4. Use a sharp knife to cut into squares or rectangles, wiping the blade clean between cuts for the neatest presentation.

Troubleshooting tip:
If the caramel is sticking to the knife, dip the blade briefly in hot water and dry before cutting each slice.

Storage Instructions

Room Temperature:
Store in an airtight container for up to 3 days. Layer parchment or wax paper between layers to prevent sticking.

Refrigerator:
Will keep for up to 7 days. The caramel will firm up but remain chewy.

Freezer:
Wrap bars tightly in plastic wrap and place in an airtight container or freezer bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Pro Tips for Success

• Use parchment paper. It’s not optional if you want perfect presentation and easy cleanup.

• Choose the right cashews. Roasted, lightly salted whole cashews are ideal. Broken pieces tend to clump unevenly.

• Watch the caramel. Overcooked caramel will harden too much; undercooked caramel may not set. Aim for a soft-set temperature or use visual cues as described.

• Don’t rush the cooling. This is the number one cause of messy, uneven bars. Letting the caramel firm ensures clean slicing.