Cashew Caramel Cracker Bar


Everyone loves a good holiday party, but let’s face it – coming up with a fun treat to bring can be stressful.  Consider trying out this dessert for your next party, and be sure to make extras for a tasty treat at home!

Cashew Caramel Cracker Bar


1 ¼ Butter, divided
35-40 Saltine crackers
1 cup Dark brown sugar, firmly packed
1 can (14 oz) Sweetened condensed milk
1 pack (12 oz) Semi-sweet chocolate chips
1 cup Toasted unsalted cashews, chopped medium-coarse


  • Preheat oven to 425 degrees
  • Line 10×13 jelly roll pan (cookie sheet with lip) with aluminum foil, shiny side up, and allow a few inches to hang over on each side
  • Pour ¼ cup melted butter on the pan, brush to cover in its entirety
  • Arrange crackers side by side, evenly spread, coving the entire bottom of the pan (small gaps are ok)
  • In a medium sauce pan, over medium heat, combine remaining 1 cup butter and the brown sugar, bring to a boil and let boil for 2 minutes until mixture forms a thick, syrupy consistency (248 degrees on the candy thermometer)
  • Removed from heat and slowly wisk in the sweetened condensed milk until blended
  • Pour mixture over crackers
  • Bake for 10 minutes – the top will be bubbly and brown
  • Remove from oven and scatter chocolate chips over the top; let melt for 5 minutes
  • Using the back of a spoon or spatula, spread the chocolate completely over the caramel
  • Sprinkle with nuts and gently press in with the back of a clean spoon
  • Freeze for 30 minutes
  • Remove from freezer and invert pan onto a clean surface (you will lose some nuts but those are good for munching while you finish your baking!)
  • Peel back the foil on the underside of the crackers
  • With a sharp knife, cut along the cracker outline, which should be fairly easy as they begin to thaw
  • Arrange and let thaw completely before serving
  • Oh, and enjoy!
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1 Comment so far ↓

  • Kim | Dec 24, 2009 at 10:39 am

    Love these bars!!!! So good!!!!