Easy Salted Cashew Caramel Cracker Bars
October 09, 2011
"This is one of my favorite bars! If your watching your sodium intake you may want to use unsalted butter, crackers and nuts. Warning! you may find yourself eating the whole pan, these are very addictive. Really there is no serving amounts for these as you break them into pieces so servings is only estimated NOTE: for Christmas, sprinkle chopped candy canes or coarse red & green sugar over the top"
- Serving Size: 1 (39.6 g)
- Calories 98
- Total Fat - 7.2 g
- Saturated Fat - 4.5 g
- Cholesterol - 19.2 mg
- Sodium - 2818.6 mg
- Total Carbohydrate - 8.3 g
- Dietary Fiber - 0.2 g
- Sugars - 8 g
- Protein - 0.6 g
- Calcium - 18 mg
- Iron - 0.1 mg
- Vitamin C - 4.4 mg
- Thiamin - 0 mg
Preheat oven to 400 degrees F.
Line a 15 x 10-inch baking pan with parchment paper or generously grease foil.
Place crackers onto the baking sheet in one layer adding on more if needed to cover the pan.
In a medium saucepan bring the butter and brown sugar to a boil over medium heat.
When the mixture comes to a FULL boil, boil for 3 minutes (set timer for 3 minutes after mixture reaches a full boil) you may reduce the heat so that the mixture does not boil over the saucepan. Remove from heat then mix in vanilla.
Immediately pour the hot mixture over the top of the crackers.
Bake for about 5-6 minutes.
Immediately sprinkle the chocolate chips over the crackers, then spread using a back of a spoon to smooth out and cover.
Sprinkle the nuts evenly over the top or for the holidays, chopped candy canes.
Cool about 15 minutes, then place in the refrigerator for about 3-4 hours or until set (these will harden like brittle after chilling).
Break into pieces and store in a covered container in the refrigerator.
Tips & Variations
No special items needed.