The first time I made these bars, it was the summer of 2010. They were dessert for a summer picnic in the park concert at a nearby museum. One of the kids had a friend along and my mother-in-law was visiting that week. I know we played cards while waiting for the concert to begin but we don’t recall what the concert was. We think it may have been a Sinatra tribute, but none of us are sure about that. The thing we are sure about is that these bars were delicious!
Fast forward to the beginning of this summer. I was trying to use up some items from my well-stocked (read overflowing) pantry and came across a warehouse-store container of cashews. I keep them on hand for a quick, easy snack and to make Cinnamon Cashew Brittle, but summer is not the time to make nut brittle. Then I flashed back to those incredible cashew bars I had only made once, but loved. I dug out the recipe and made them for dessert when friends were coming over for a spur of the moment dinner, then for another dinner we were going to a few nights later. I guess you could say I’ve made up for lost time, seeing as I made these bars about a half dozen times during the early weeks of summer. They are that good!
Chocolate Cashew Bars
Chocolate Cashew Bars (adapted from landolakes.com) Preparation time: 15 minutes, Baking time: 45 minutes, Yield: 24 bars
Crust Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup butter, softened
- 1/4 cup firmly packed brown sugar
Topping Ingredients:
- 3/4 cup sugar
- 3/4 cup dark corn syrup
- 3 eggs, slightly beaten
- 3 tablespoons butter, melted
- 2 teaspoons vanilla
- 1 1/2 cups salted cashews, coarsely chopped
- 1 1/2 cups real semi-sweet chocolate chips
Heat the oven to 350°F. Combine the flour, 1/2 cup of butter, and the brown sugar in the bowl of a stand mixer. Beat it all together at low speed, scraping the bowl often, until the mixture resembles coarse crumbs. Press the crumb mixture into the bottom of an ungreased 13- x 9-inch baking pan. Bake the crust for 15 minutes or until the edges are lightly browned.
Spread the crust in the pan.
While the crust is baking, stir together the sugar, corn syrup, eggs, 3 tablespoons of melted butter, and the vanilla in large bowl.
Combine the topping ingredients.
Stir in the cashews and chocolate chips.
Add the cashews & chocolate to the topping.
Spread the topping over the hot crust.
Spread the topping over the crust.
Continue baking the bars for 25 to 30 minutes or until they are set. Cool them completely. Cut them into bars. Cover and store any leftovers in the refrigerator.
Cool the bars completely before cutting & serving.
These bars are heavenly!
These bars are “All That” and then some! ~Linda
Chocolate Cashew Bars (adapted from landolakes.com) Preparation time: 15 minutes, Baking time: 45 minutes, Yield: 24 bars
Crust Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup butter, softened
- 1/4 cup firmly packed brown sugar
Topping Ingredients:
- 3/4 cup sugar
- 3/4 cup dark corn syrup
- 3 eggs, slightly beaten
- 3 tablespoons butter, melted
- 2 teaspoons vanilla
- 1 1/2 cups salted cashews, coarsely chopped
- 1 1/2 cups real semi-sweet chocolate chips
Heat the oven to 350°F. Combine the flour, 1/2 cup of butter, and the brown sugar in the bowl of a stand mixer. Beat it all together at low speed, scraping the bowl often, until the mixture resembles coarse crumbs. Press the crumb mixture into bottom of an ungreased 13- x 9-inch baking pan. Bake the crust for 15 minutes or until the edges are lightly browned.
While the crust is baking, stir together the sugar, corn syrup, eggs, 3 tablespoons of melted butter, and the vanilla in large bowl. Stir in the cashews and chocolate chips. Spread the topping over the hot crust. Continue baking the bars for 25 to 30 minutes or until they are set. Cool them completely. Cut them into bars. Cover and store any leftovers in the refrigerator.