Easiest Way to Prepare Delicious Toasted Coconut Caramel Cashew Bars

Posted by MAU 7

Minggu, 12 Juli 2020

Toasted Coconut Caramel Cashew Bars. This delicious protein bar is made with creamy cashews and a touch of mesquite that provides its naturally sweet, caramel flavor. An intriguing blend of mesquite and cinnamon gives this bar it's vegan-friendly, caramel flavor. These gooey, chewy bars are loaded with coconut AND caramel AND chocolate.

If you don't have much experience working with chocolate, you might I made my Toasted Coconut Bar filling from scratch by lightly toasting the coconut and grinding it into a butter using a Stone Grinder. For the Toasted Coconut and Caramel Layer. Spread the shredded coconut out over a baking pan. You can cook Toasted Coconut Caramel Cashew Bars using 17 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Toasted Coconut Caramel Cashew Bars

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

This isn't the easiest thing to stir, so bring your muscles and. I hope you like my recipe for homemade coconut caramel chocolate bars. Things might get pretty simple sometimes but. Add the cashews, dates, coconut, salt, coconut milk, and vanilla to a food processor and pulse until the mixture starts to clump together.

Toasted Coconut Caramel Cashew Bars instructions

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.
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..

Transfer the mixture to the prepared baking dish and press into an even layer. Top with more coconut, if desired. Cashews with flaked coconut turn into mouthwatering brownies - a perfect Christmas dessert. Spread coconut in single layer on ungreased cookie sheet. For the topping: Dust the bars with powdered sugar, sprinkle with toasted coconut Myrna's Toasted Coconut-Chocolate Bars.

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