Honey Cashew Cookie Bars (Print-Friendly Version)
Buttery shortbread layered with caramelized honey cashews for a chewy, nutty treat.
# Ingredients You'll Need:
→ Shortbread Base
01 -
227 grams unsalted butter, softened
02 -
135 grams light brown sugar, lightly packed
03 -
335 grams plain flour
→ Honey Cashew Topping
04 -
113 grams unsalted butter
05 -
220 grams dark brown sugar, packed
06 -
110 grams honey
07 -
30 millilitres whipping cream
08 -
250 grams unsalted roasted cashew nuts, chopped
09 -
90 grams chocolate chips, melted (optional for finishing)
# How to Make It:
01 -
Line a 23×33 cm rectangular baking pan with parchment paper, allowing some overhang for easy removal.
02 -
Cream together the softened butter and light brown sugar in a medium bowl until pale and fluffy. Incorporate flour gradually to form a uniform crumbly dough.
03 -
Press dough evenly and firmly into the prepared tin. Bake at 175°C (conventional oven) for 20 minutes, until lightly golden around the edges.
04 -
In a saucepan over medium heat, combine butter, dark brown sugar, honey, and whipping cream. Stir until fully melted, then bring to a gentle boil and simmer for 1–2 minutes.
05 -
Stir chopped roasted cashew nuts into the hot caramel mixture, ensuring they are evenly coated.
06 -
Evenly spread the cashew caramel mixture over the pre-baked base. Bake at 175°C for an additional 20 minutes. Avoid overbaking to maintain a chewy caramel layer.
07 -
Cool completely in the pan set on a wire rack. When cooled, drizzle with melted chocolate if desired. Slice into bars to serve.
# Extra Information:
01 -
Avoid overbaking the topping; excessive baking may harden the caramel and diminish chewiness. For best results, use a candy thermometer and aim for a final caramel temperature of 118–121°C before removing from the oven.