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Toasted Coconut Caramel Cashew Bars
Toasted Coconut Caramel Cashew Bars

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We hope you got benefit from reading it, now let’s go back to toasted coconut caramel cashew bars recipe. You can have toasted coconut caramel cashew bars using 17 ingredients and 12 steps. Here is how you do it.

The ingredients needed to make Toasted Coconut Caramel Cashew Bars:
  1. Get COOKIES
  2. Prepare 8 oz unsalted butter, at room temperature
  3. Use 3/4 cup granulated sugar
  4. You need 1 tsp vanilla extract
  5. Use 2 1/4 cup all-purpose flour
  6. Get 1/4 tsp salt
  7. Get CARAMEL
  8. Take 1/2 cup heavy cream
  9. You need 2 cup whole milk
  10. You need 2 oz unsalted butter
  11. You need 2 cup light brown sugar, packed
  12. Take 2 tsp vanilla extract
  13. Get 1/4 tsp salt
  14. Use TOPPING
  15. Prepare 3 cup toasted coconut, recipe for toasted coconut attached in direction step #8
  16. You need 3 cup semi sweet chocolate, chopped
  17. Take 1 cup or more of roasted, lightly salted cashews
Instructions to make Toasted Coconut Caramel Cashew Bars:
  1. MAKE COOKIE BASE. Preheat oven to 350. Spray a 9 by 13 inch baking pan with non stick spray
  2. In a large bowl beat butter and sugar until light and fluffy
  3. Add flour, salt and vanilla and mix well
  4. Press into prepared pan and bake 12 to 15 minutes until light golden. Cool on rack in pan
  5. MAKE CARAMEL
  6. In a medium saucepan combine, cream, milk, light brown sugar, butter and salt. Bring to a boil, stirring and continue to simmer stirring often until thickened and a light golden color, 10 to 15 minutes, remove from heat and add vanilla
  7. Pour 1/3 of hot caramel over cooled crust, smooth with an off set spatula or back of a spoon
  8. Add toasted coconut to remaining caramel and blend well. Toasted coconut recipe is attache below. Spread coconut caramel evenly over plain caramel layer on bars. Allow to cool at least 1 hour and then cut into bars - - https://cookpad.com/us/recipes/358497-toasted-coconut
  9. FINISH BARS
  10. Line a baking sheet with parchment paper. Melt 1 1/2 cup of chocolate until smooth
  11. Dip BOTTOM of each bar into chocolate or spread a layer of chocolate on each bottom, which ever is easier for you. Place coated bars chocolate side up on parchment lined pan and chill until hard about 1 hour
  12. Melt remaining 1 1/2 cups chocolate until smooth, drizzle over bars. Press cashews in places on wet chocolate to stick. Chill until set.

Transfer the coconut and dates to a food processor, and process until dates have broken down consistently. In a large saucepan melt butter, add sugars and honey, and cook, stirring, to make caramel. Fold in toasted sesame seeds and cashews. Pour the mixture on top of the baked crust. Crafted with creamy cashew butter, crunchy cashews, and dipped in the perfect touch of chocolaty goodness, these gluten free protein bars are a satisfying snack that you'll actually crave.

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