Toffee-Cashew Crunch Bars
25m prep 50m cook 1h 15m ready
These toffee-cashew crunch bars feature a buttery cookie crust topped with a rich, nutty toffee filling. They are baked until bubbly and cut into squares for a decadent dessert.
Ingredients
- 1/2 cup unsalted butter at room temperature
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg yolk
- 1/4 tsp kosher salt
- 1 1/2 cup all-purpose flour
- 1 cup packed light brown sugar
- 1/2 cup unsalted butter
- 1/4 cup dark or light corn syrup
- 1/2 cup heavy cream
- 2 tsp pure vanilla extract
- 3 cup raw cashews
Nutrition (per serving, estimated)
Estimated based off 11 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 19.8 mg
- Iron: 1.68 mg
- Magnesium: 56.4 mg
- Phosphorus: 125 mg
- Potassium: 147 mg
- Zinc: 1.17 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg yolk
- 1/4 tsp kosher salt
- 1 1/2 cup all-purpose flour
- 1 cup packed light brown sugar
- 1/2 cup unsalted butter
- 1/4 cup dark or light corn syrup
- 1/2 cup heavy cream
- 2 tsp pure vanilla extract
- 3 cup raw cashews
Prepare
- 1/2 cup unsalted butter, at room temperature
Let's Cook
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Step 1.
Heat oven to 350°F. Line a 9- by 13-inch baking pan with nonstick foil, leaving a 2-inch overhang on the two long sides.
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Step 2.
Make the crust: Using an electric mixer, beat ½ cup (1 stick) unsalted butter in a large bowl on medium speed until creamy, about 3 minutes. Beat in ¼ cup granulated sugar, ¼ cup packed light brown sugar, 1 large egg yolk, and ¼ teaspoon kosher salt. Reduce speed to low and mix in 1½ cups all-purpose flour until just combined; the dough will be crumbly.
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Step 3.
Press the crust dough evenly into the bottom of the prepared pan. Bake until golden brown at edges, about 25 minutes. Let cool completely in the pan.
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Step 4.
While the crust cools, make the filling: In a medium saucepan, combine 1 cup packed light brown sugar, ½ cup (1 stick) unsalted butter, and ¼ cup dark or light corn syrup. Cook on medium, stirring occasionally, until butter melts. Bring to a full boil; boil for 1½ minutes, whisking a few times. Remove the pan from heat. Stir in ½ cup heavy cream, 2 teaspoons pure vanilla extract, and 3 cups raw cashews.
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Step 5.
Pour the filling over the cooled crust and spread evenly. Bake until filling is bubbly all over, about 25 minutes. Let cool completely in the pan.
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Step 6.
Use the foil overhangs to lift the bars from the pan and transfer to a cutting board. Cut into squares.
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