Cashew Caramel Cracker Bars

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

Four pieces of cashew caramel cracker bars on a round wooden board with a knife resting beside them.

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.–David Leite

Cashew Caramel Cracker Bars

  • Quick Glance
  • (4)
  • 25 M
  • 1 H, 15 M
  • Makes 35 to 40 bars
5/5 - 4 reviews
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Special Equipment: A 10-by-15-inch (25-by-38-cm) jelly roll pan and a candy or deep-fry thermometer

Ingredients


Directions

Preheat the oven to 425°F (220°C). Line a 10-by-15-inch (25-by-38-cm) or sorta similar size pan with a large sheet of aluminum foil, leaving a few inches of foil hanging over the longer sides of the pan.

Melt the butter in a medium saucepan over medium heat. Pour 1/4 cup melted butter into a measuring cup and into the foil-lined 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.

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 to 4 minutes, until the mixture forms a thick syrup and reaches 248°F (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.

Bake the bars until bubbly and brown, 8 to 10 minutes.

Remove the pan of bars 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 softened chocolate evenly over the surface of the caramel mixture. Sprinkle with the cashews and, using your fingers or the back of a spoon, press them into the chocolate. Let cool slightly and then transfer the pan to the freezer until the chocolate sets, about 30 minutes. If you’re short on freezer space, simply slide the pan in the fridge for an hour or so.

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 adding to cookie dough or just nibbling). Carefully peel back the foil from the bottom of the bars [Editor’s Note: This may be the most time-consuming and tedious part of the recipe. Don’t say we didn’t warn you. #worthit] to reveal the cracker underside and place the bars, cracker side up, on your work surface. Let the bars warm at room temperature for a few minutes.

Using a sharp knife, cut the bars along the cracker outlines. Turn the cracker bars right side up. If desired, cut each square in half or quarters. Originally published December 21, 2009.

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Recipe Testers' Reviews

These cashew caramel cracker bars are absolutely delicious. They start with a crisp cracker layer that's covered with a buttery caramel layer. These layers are topped with chocolate and chopped toasted cashews. The bars effectively incorporate salty and sweet. 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 creamier. 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.

For the best flavor, make sure your nuts are well-toasted and fragrant.

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.

These bars are so easy and yet so elegant. I've made a similar recipe with pecans but cashews elevates this version just a bit.

The 35 crackers didn't quite cover my jelly roll pan. Next time I would use 5 extra crackers or so to cover the pan. Using my candy thermometer, it took my butter and brown sugar just a hair over 3 minutes to reach 248°F. I wasn't watching them while in the oven. I think next time I would set the timer at 8 minutes and pay more attention. At 10 minutes, I had almost burned the caramel.

I did need to wait until my pan cooled down a bit before putting it in the freezer. Before that, I couldn't resist sprinkling a tiny bit of Maldon sea salt over the top.

Cutting as instructed in the recipe would yield 35 servings but since these are very decadent, I cut them in half again and this provides plenty for sharing!

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Comments

  1. (Quote from the movie “Hook”) “You are the Pan” David. If this is what the holidays looked like in your family The One is one lucky duck. These are the easiest, best tasting concoction ever made with saltine crackers. The caramel sauce came together easily (I knew I had a candy thermometer for a reason) and since I always trust your recipes, I knew I could improvise and still get great results so I changed it up a bit. I had some Health bar crumble pieces so I added about 2/3 cup when I layered the chocolate chips on the hot bars. I didn’t have cashews so I toasted some pecans and chopped them up. It’s cold in the Northeast and I didn’t have room in my freezer so I put them out on the deck and just kept an eye on the dog (she’s a rescue from Hurricane Katrina, her favs are watermelon and shrimp but she will eat everything except raw carrots). These bars are addictive and I’ll be packing them up to send as gifts tomorrow – the quicker I get them out of my kitchen the less temptation they will be to pair them with some Puerto Rican Coquito (which they are awesomely great with and probably pack enough sugar and calories for a whole week).

    1. Marilyn, you had me at, “You are the Pan.” But, you sealed the deal with coquito. I luuurrrvvv coquito. And I love your freelancing. I make these marvelous treats every Christmas. This year will be no different–I may have to try your improv, too!

  2. Dear David,
    I made these bars and they are indeed simple to assemble. I used the unsalted Saltines, a 300 mL can of Eagle Brand, and added an extra half cup of cashews that I toasted first. The results? Excellent! In fact so good that I have been eating these squares for a solid 24 hours now. I feel the pounds accumulating… the blood sugar rising! But boy are they ever enjoyable! Thank you for sharing this recipe, and when I finish these babies off, hold me back from making them again!!!

    Cashew Caramel Cracker Bars Recipe

    1. Lesley, I think we should include a warning on the recipe: ADDICTIVE. POUNDS MAY ACCUMULATE! So glad you like them. I wish you a very happy holiday season.

  3. I’m so glad your recipe included dark brown sugar, David. (Still have half a bag languishing in my pantry…) I’ve seen many variations of “saltine” treats over the years, but yours is the first to showcase dark “b.s.” (no pun intended) and use cashews. Just added Saltines & sweetened condensed milk (and cashews!) to my holiday grocery shopping/baking list…. bring it on. (And Merry Christmas!)

  4. I have been making these for years and they are a family holiday favorite. Question though….I made them last night and for some reason the caramel all went underneath the saltines. It was horrible getting the foil off of the bottom. They taste exactly the same but are messy. Any thoughts as to what I did wrong this time? I feel like I did the same thing I always do. Thanks!

    1. Hi Karen, I wonder if you should have cooked the caramel a bit longer until it thickened up? A thinner caramel can seep between and under the crackers and cause the crackers to float and become encased in caramel (um, not necessarily a bad thing!).

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