Comments on: Cashew Caramel Cracker Bars

By: Renee Schettler Rossi

Renee Schettler Rossi — Mon, 26 Mar 2012 12:14:47 +0000

Rochelle, love the way you're thinking! You may also wish to check in with us later this morning, as we'll be posting a dozen or so Passover-friendly recipes, including some lovely meringue cookies that are Passover-friendly. Also flourless are these . You may also wish to check out our gluten-free section, which offers all manner of cookies and other sweets that contain no flour. (Of course, you could just make a batch of Homemade Nutella and grab a spoon...and maybe some matzoh...)

By: Rochelle

Rochelle — Mon, 26 Mar 2012 10:17:22 +0000

I was searching your fabulous cookie recipe collection for possibilities to convert into Passover recipes – meaning substituting for the flour. This recipe looks like a great one, subbing matzos for the crackers! Matzos are not usually salted so I will sprinkle some salt on them. Thank you! Since Passover begins on April 6th, I will soon have the opportunity to make these!

By: Michele Dipert

Michele Dipert — Thu, 24 Dec 2009 17:32:18 +0000

These are wonderful!!!!

By: Yasmine O.

Yasmine O. — Mon, 21 Dec 2009 06:53:35 +0000

I make these all the time, I have never tried them with cashews but always add my favorite—walnuts in top! So simple to make and so good.

By: Testers' Choice

Testers' Choice — Mon, 21 Dec 2009 06:00:59 +0000

[Megan Chromik] These bars are absolutely delicious. They start with a crisp cracker layer that is covered with a buttery caramel layer. Both layers are topped with chocolate and chopped, toasted cashews. They effectively incorporate salty and sweet. For the best flavor, make sure your cashews are well-toasted and fragrant. The end result is something in between a candy and a cookie.

I’ve made something similar in the past, but there was no condensed milk in the caramel layer. The condensed milk makes the caramel layer softer and more creamy. I’ve also thrown all sorts of things on top, such as mini M&Ms, pretzel pieces, raisins, and other kinds of nuts, so you don’t have to stick with cashews if they’re not your thing. The bars are best eaten at room temperature. If you try to bite into one straight from the fridge, you’ll definitely end up hurting some teeth. Also, my freezer is not big enough to fit a sheet pan, so I left these in the fridge to harden instead. It takes a little longer, but the chocolate and caramel will still set up just fine.