Good morning here me will give you a recipe toasted coconut caramel cashew bars which is appetizing The way preparing it is very easy. You just need to be careful to get results from toasted coconut caramel cashew bars which has aroma and taste that can evoke our tastes.

So that the result of toasted coconut caramel cashew bars, what needs to be done is start from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare toasted coconut caramel cashew bars the delicious as long as you know the tricks and how to make this dish can become treat very special.

Ingredients and seasonings used for prepare

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

Add the cashews to the bowl of frothy egg whites and toss until the nuts are completely coated. Beat butter and sugar until creamed. Scrape sides of bowl and add salt, vanilla, and flour and mix until evenly combined. Pour into a loaf pan lined with parchment paper.

How to cook 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. Done and ready to serve!

Blend caramel ingredients, adding water one tbsp at a time as needed (some chunks are okay). Spread on top of the ice cream layer. In a separate bowl whisk together salt, flour, toasted coconut, and cashews. The batter will be thick but spreadable. Drizzle the caramel on top and then using a knife or bamboo skewer swirl the caramel until marbled.

me, the simple preparation of Toasted Coconut Caramel Cashew Bars above can help you prepare dishes that are interesting and delicious. great for family/friends Good luck!