Comments on: Cashew Caramel Cracker Bars http://leitesculinaria.com/3261/recipes-cashew-caramel-cracker-bars.html#utm_source=feed&utm_medium=feed&utm_campaign=feed Recipes, Food, and Cooking Blog Sat, 11 Feb 2012 22:52:37 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Michele Dipert http://leitesculinaria.com/3261/recipes-cashew-caramel-cracker-bars.html#comment-3546 Michele Dipert Thu, 24 Dec 2009 17:32:18 +0000 http://leitesculinaria.com/wordpress/?p=3261#comment-3546 These are wonderful!!!! These are wonderful!!!!

]]> By: Yasmine O. http://leitesculinaria.com/3261/recipes-cashew-caramel-cracker-bars.html#comment-3418 Yasmine O. Mon, 21 Dec 2009 06:53:35 +0000 http://leitesculinaria.com/wordpress/?p=3261#comment-3418 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. 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 http://leitesculinaria.com/3261/recipes-cashew-caramel-cracker-bars.html#comment-7777 Testers' Choice Mon, 21 Dec 2009 06:00:59 +0000 http://leitesculinaria.com/wordpress/?p=3261#comment-7777 [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. [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.

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