SALTED CARAMEL NUT CLUSTER BARS

SALTED CARAMEL NUT CLUSTER BARS


The Crust:

2 cups flour

1 cup brown sugar, packed

½ cup butter melted

1 tablespoon heavy cream


The Topping:

1 cup whole salted cashews

1 cup pecan halves

1 cup butter

¾ cup brown sugar, packed

½ cup semi-sweet chocolate chunks

1/3 cup butterscotch morsels

1 teaspoon sea salt


Preheat oven to 350 degrees.


Combine all of the crust ingredients in a large bowl and mix until well combined.  Dump the mixture into a 9” x 13” pan.  Using a measuring cup with a flat base, press firmly press the mixture into an even layer all over the bottom of the pan.


Sprinkle the cashews and pecans evenly over the top of the crust.


Combine the butter and brown sugar in a large saucepan and bring to a boil. Continue cooking until the mixture becomes very foamy all over the top and begins to rise.  It should be the color of caramel when you whisk it.  Pour the caramel evenly over the top of the nuts.


Place in the oven and bake for 20 minutes. Remove and immediately sprinkle the chocolate chunks and butterscotch chips.  Finish with the sea salt.  Let cool for at least 1 hour or, if you live in New England in the winter… put it outside for 20 minutes!! ;)


Loosen all around the edge with a knife and then cut into squares.  Hide a few for yourself because they will get gobbled up quickly!

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Dessert

Vegetarian

© 2020 by PAMELA GELSOMINI, LLC