Recipes and Cooking Caramel-Cashew Bars 4.4 (11) Add your rating & review A yummy shortbread crust, caramel, cream, cashews, and marshmallows come together to make an amazing dessert bar. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 2, 2011 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 15 mins Bake Time: 23 mins Total Time: 38 mins Servings: 24 Yield: 24 bars Jump to Nutrition Facts Ingredients 3 cup finely crushed shortbread cookies (63 cookies; 1 1/2 10-ounce packages) ½ cup butter, melted ¼ cup sugar 36 vanilla caramels, unwrapped ½ cup whipping cream 2 cup coarsely chopped cashews or dry roasted peanuts 2 cup tiny marshmallows Directions Preheat oven to 325°F. Line a 13x9x2-inch baking pan with foil, extending foil over the edges of the pan. Lightly grease foil; set pan aside. In a large bowl stir together crushed shortbread cookies, butter, and sugar. Press cookie mixture firmly and evenly in prepared pan. Bake about 15 minutes or until crust is golden and dried around edges. Cool in pan on a wire rack. Meanwhile, in a medium heavy saucepan heat and stir caramels and cream over medium-low heat until melted and smooth. Stir in cashews. Sprinkle marshmallows evenly over baked shortbread crust. Pour caramel mixture over marshmallows; carefully spread evenly. Bake for 8 to 10 minutes or until caramel is set and bubbly around edges. Cool in pan on a wire rack. Use foil to lift uncut bars out of pan. Place on cutting board; cut into bars. Make-Ahead Directions: Layer bars between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Rate it Print Nutrition Facts (per serving) 317 Calories 18g Fat 34g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 317 % Daily Value * Total Fat 18g 23% Saturated Fat 8g 40% Cholesterol 22mg 7% Sodium 245mg 11% Total Carbohydrate 34g 12% Total Sugars 15g Protein 4g Calcium 80.8mg 6% Iron 1.3mg 7% Potassium 95mg 2% Folate, total 24.2mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.