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