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17 ingredients, 12 steps, cooking Toasted Coconut Caramel Cashew Bars

Good Evening mother, at this time you can prepare recipe Toasted Coconut Caramel Cashew Bars with 17 ingredients and 12 steps. Below this is how to cook, please carefully carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 17 ingredients and 12 stages of easy cooking Toasted Coconut Caramel Cashew Bars.

Ingredients all Toasted Coconut Caramel Cashew Bars

1. You need : COOKIES.
2. You need : unsalted butter, at room temperature.
3. Prepare : granulated sugar.
4. Prepare : vanilla extract.
5. It’s : all-purpose flour.
6. It’s : salt.
7. You need : CARAMEL.
8. It’s : heavy cream.
9. Prepare : whole milk.
10. Prepare : unsalted butter.
11. Prepare : light brown sugar, packed.
12. Prepare : vanilla extract.
13. You need : salt.
14. Prepare : TOPPING.
15. You need : toasted coconut, recipe for toasted coconut attached in direction step #8.
16. You need : semi sweet chocolate, chopped.
17. You need : or more of roasted, lightly salted cashews.

If all raw materials Toasted Coconut Caramel Cashew Bars it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking 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

1. FINISH BARS
   
2. Line a baking sheet with parchment paper. Melt 1 1/2 cup of chocolate until smooth
   
3. 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
   
4. Melt remaining 1 1/2 cups chocolate until smooth, drizzle over bars. Press cashews in places on wet chocolate to stick. Chill until set.
   
5. Finish and Enjoy.

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