Preheat oven to 350 degrees. Line a 13x9 in pan with
aluminum foil, allowing 2 inches to extend over the sides;
lightly grease foil.
Beat brown sugar and butter at medium speed until light and
fluffy. Beat in 1 t. vanilla and eggs until well blended. Stir in
flour, baking powder and salt until blended. Spread in pan.
Bake at 350 degrees for 25-30 minutes or until set.
Meanwhile,in 2 qt. saucepan, melt caramels with whipping
cream over medium-low heat, stirring frequently, until melted
and smooth. Stir in remaining 1 t. vanilla and cashews. Pour
evenly over bars. Cool completely in pan on wire rack, about
3 hours. Use foil to lift out of pan. Cut into 6 rows by 4 rows.
Tip- let the crust bars cool some before putting topping on them.
When pouring the topping over the bars it is very thick. Make sure to
pour or scoop it out randomly and not all in one place. It will
flatten the bars if you put it all in one place. Spread it quickly
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