The savvy, if very seventies, secret to these Christmasy, cashew-topped caramel-chocolate bars? A crust made from saltines. Trying is believing.
Sara Perry is the author of more than a dozen cookbooks, including Holiday Baking, The New Complete Coffee Book, The New Tea Book, and Everything Tastes Better with Bacon (a New York Times 2002 Notable Cookbook). A columnist for the Oregonian and radio commentator, Perry lives in Portland, OR.