|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Cashew Caramel Cracker Bars |
|
Serves: 35 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Cashew Caramel Cracker Bars recipe on the web!!_ 1/4 cups butter, melted, divided __ Nabisco Premium saltine crackers _ cup firmly packed dark brown sugar _ can (14 ounces) sweetened condensed milk _ package (12 ounces) semisweet chocolate chips _ cup toasted unsalted cashews, chopped medium coarse 1. Preheat the oven to 425ºF. To make the cookies easy to remove, line a 10-by-15-inch jelly roll pan with a sheet of foil, shiny side up, leaving a few inches hanging over the long edges. Drizzle 1/4 cup melted butter onto the foil-lined pan, and brush to cover the bottom. Arrange the crackers, side by side and evenly spaced, so they completely cover the bottom of the pan (don’t worry if there are small gaps). 2. In a medium saucepan over medium heat, combine the remaining 1 cup butter and the brown sugar and bring to a boil. Boil for 2 minutes, until the mixture forms a thick syrup (248ºF on a candy thermometer). Remove from the heat and slowly whisk in the condensed milk until blended. Pour the mixture over the crackers, making sure all the crackers are covered. 3. Bake for 10 minutes. The top will be bubbly and brown. Remove from the oven, scatter the chocolate chips over the topping, and allow them to melt for 5 minutes. Using the back of a spoon or an offset spatula, spread the chocolate over the surface and sprinkle with the nuts. Using your fingers or the back of a spoon, press the nuts into the chocolate. Freeze until the chocolate sets, about 30 minutes. 4. Remove from the freezer and invert the pan onto a clean surface (don’t worry if you lose some nuts from the surface; they’ll be great for topping an ice cream sundae or for adding to cookie dough). Carefully peel back the foil to reveal the soda-cracker underside of the cookies. Using a sharp knife, cut the cookies along the cracker outlines. This is easier to do when the cookies have begun to thaw slightly. Invert and cut the squares into quarters for bite-size pieces or thirds for finger-size pieces. Variation For Crunchy Nut Caramel Bars, follow the main recipe, substituting your favorite toasted nuts, such as hazelnuts, almonds, peanuts, or walnuts. From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. Brown Sugar Benne Cookies North African Mint Tea Apricot Jam and Coconut Squares Cashew Caramel Cracker Bars Wild Rice and Dried Cherry Muffins Soul-Satisfying Biscuits and Gravy Mama's Yummy Sweet Spoonbread Souffle Southern Comfort Sweet Potato Pecan Pie Banana Wafer Pudding Pie Church Supper Carrot Cake Cream Cheese Frosting Church Lady's Frosting Chocolate Peanut Butter Surprise Cupcakes |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
