Cashew Caramel Cracker Bars Recipe

This cashew caramel cracker bars recipe is made with saltines, sweetened condensed milk, brown sugar, and chocolate. A sinfully easy food gift.

Cashew Caramel Cracker Bars Recipe

Ah. Cashew caramel cracker bars. This holiday recipe has been a tradition in my family for a long while. I remember one Christmas in particular when our niece and nephews were up to their tiny elbows in sweetened condensed milk, saltines, and chocolate as they helped us make these. In other words, this is a terrifically easy recipe to make with kids. We don’t share them beyond immediate family. They’re too good. This recipe has been updated. Originally published December 21, 2009.David Leite

Special Equipment: A 10-by-15-inch jelly roll pan and a candy or deep-fry thermometer

Cashew Caramel Cracker Bars Recipe

  • Quick Glance
  • 15 M
  • 1 H, 15 M
  • Makes 35 to 40 bars


  • 2 1/2 sticks (10 ounces) butter, melted
  • 35 saltine crackers, preferably Nabisco Premium Saltines
  • 1 cup firmly packed dark brown sugar
  • One 14-ounce can sweetened condensed milk
  • One 12-ounce package semisweet chocolate chips
  • 1 cup toasted unsalted cashews, coarsely chopped


  • 1. Preheat the oven to 425°F (220°C). Line a 10-by-15-inch jelly roll pan with a large sheet of aluminum foil, leaving a few inches of foil hanging over the longer sides of the pan.
  • 2. Melt the butter in a medium saucepan over medium heat. Drizzle 1/4 cup butter onto the foil lining the pan and spread it to cover the bottom of the pan. Line the pan with a single layer of crackers. If there are small gaps between the crackers, don’t worry about it.
  • 3. Clip a candy or deep-fry thermometer to the side of the pan containing the remaining melted butter. Stir the brown sugar into the butter and bring to a boil over medium heat. Boil for 2 minutes, until the mixture forms a thick syrup (248°F or 120°C) on the thermometer. Remove the pan from the heat and slowly, slowly whisk in the condensed milk until blended. Pour the mixture over the crackers, being sure to completely cover the crackers.
  • 4. Bake the bars for 10 minutes. The top will be bubbly and brown. Remove from the oven, scatter the chocolate chips over the top, and let rest until the chips soften and maybe even begin to noticeably melt, about 5 minutes. Using the back of a spoon, a knife, or an offset spatula, spread the chocolate evenly over the surface of the caramel mixture. Sprinkle the chocolate with the cashews and, using your fingers or the back of a spoon, press them into the chocolate. Transfer the pan to the freezer until the chocolate sets, about 30 minutes.
  • 5. Invert the pan of caramel goodness onto a clean surface (don’t worry if you lose some cashews from the surface; they’ll be great for topping an ice cream sundae or for adding to cookie dough or just nibbling). Carefully peel back the foil from the bars to reveal the cracker underside. Let the bars warm at room temperature for a few minutes and then, using a sharp knife, cut the bars along the cracker outlines. Turn the cracker bars right side up. If desired, cut each square into quarters.
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