Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, toasted coconut caramel cashew bars. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Toasted Coconut Caramel Cashew Bars is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Toasted Coconut Caramel Cashew Bars is something which I have loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can have toasted coconut caramel cashew bars using 17 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Toasted Coconut Caramel Cashew Bars:

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

Steps to make 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 (see recipe)
9. FINISH BARS
10. Line a baking sheet with parchment paper. Melt 1 1/2 cup of chocolate until smooth
11. 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
12. Melt remaining 1 1/2 cups chocolate until smooth, drizzle over bars. Press cashews in places on wet chocolate to stick. Chill until set.
13. Ready to serve and ENJOY!

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