Salted Cashew Caramel Bars

Preheat oven to 180 degrees C Line a 8”*8” baking dish with parchment paper.

In a mixing bowl, whisk together the cream cheese, butter, sugar and Vanilla extract. Whisk it till light and fluffy, about 2 mins.

Turn your hand/stand mixer to slow and start incorporating the flour. Once mixed, press this dough evenly on the base of the baking dish. Bake it for 20 minutes.

While the shortbread is baking, in a heavy bottom pan, heat the sugar on medium-low heat. Stir occasionally only if needed. Slowly the sugar will turn into a golden syrup.

When the desired colour is achieved, remove from fire and put in the butter. It will start frothing, but that’s normal. Mix it with a spatula. It will take about 2 minutes or so to incorporate the butter into the sugar. You can put it back on fire. Now slowly mix in the cream too. Once it is mixed turn off the flame.

Once the shortbread is baked for 20 minutes, remove from the oven, sprinkle the cashewnuts evenly all over the surface. Pour the salted caramel. Bake for an additional 30 minutes.

Let it cool down for a good time. Cut it into bars. You can even refrigerate it . This recipe should give you 16 or more bars.