Let Me Tell You About These Salted Caramel Cashew Bars

So, picture this: it's a blustery Saturday, and I've somehow promised to bring dessert to a neighbour's get-together (honestly, how does this keep happening?). I panic, scan my cupboards, and decide—why not make those Salted Caramel Cashew Bars with Buttery Shortbread that everyone always demolishes? I mean, my cousin still talks about the time I brought them to the family picnic and he had to "fight off the aunties" for the last square. Plus, they're fun to make, even if the caramel does get a little sticky (note to self: never answer the phone mid-caramel). I’ll admit, I’ve eaten more of the dough than I probably should, but who hasn’t? Just me? Right.

Why These Bars Might Be Your New Favourite

Honestly, I make these bars when I want to impress but can't be faffed with layers of complicated nonsense. My family goes absolutely bonkers for them—my brother says they're the only bar worth turning the oven on for in summer (he exaggerates, but still). And if you love that sweet-salty thing? Oh, you're in for it. The buttery shortbread is crumbly, the caramel is gooey, and those cashews just hit different. Plus, when I first tried making caramel, I burned it twice, so if I can get it right, you probably can too (or at least, you can come close!).

What You'll Need (and What You Can Swap)

Shortbread Base:
- 1 cup (225g) unsalted butter, softened (I sometimes use salted and just skip the pinch of salt—let’s not make life harder)
- ⅔ cup (130g) granulated sugar
- 2 cups (250g) plain/all-purpose flour
- ½ teaspoon vanilla extract (or almond for a twist—my aunt swears by it)
- Pinch of salt (unless you’ve used salted butter, see above!)
Caramel Layer:
- 1 cup (200g) light brown sugar (dark is fine if that's what you have—makes it a bit richer)
- ½ cup (115g) unsalted butter
- ¼ cup (60ml) heavy cream (double cream works too, or even single in a pinch, but it’ll be thinner)
- 2 tablespoon golden syrup (or light corn syrup if you’re in the US—honey works in a pinch, but the taste is, well, honey-ish)
- ½ teaspoon flaky sea salt, plus more for sprinkling
Topping:
- 1 ½ cups (about 180g) roasted cashews, roughly chopped (I buy whole cashews and bash them up with a rolling pin—very therapeutic!)

Let’s Get Baking: Directions That Aren’t Too Fussy

Preheat your oven to 350°F (175°C). Grab a 9x13 inch (or 23x33cm) baking tin—if you only have an 8x8, just bake a bit longer and expect thicker bars (not a tragedy).
Line the tin with parchment paper. I once skipped this and, wow, that cleanup was... not enjoyable.
Make the shortbread: In a big bowl, cream together the softened butter and sugar until it’s pale and fluffy (I use a hand mixer, but a wooden spoon and elbow grease work too!). Mix in the vanilla, flour, and salt until it just comes together—don’t overmix. It’ll look crumbly, but that’s fine. Press it evenly into the bottom of the pan. This is where I usually sneak a bit, just to, you know, check the flavor.
Bake the shortbread for about 20-23 min until it’s just golden at the edges. It might look a bit pale in the center; that’s ok. Let it cool while you make the caramel. (Or go make a cup of tea, which I always do at this point.)
Now for the caramel: In a saucepan, melt the butter, then add the brown sugar, cream, and golden syrup over medium heat. Stir it constantly (don’t wander off—I learned this the hard way), and let it gently bubble for 5-6 min. It should thicken slightly and smell like heaven. If it looks a bit separated, whisk like crazy and it’ll come together.
Take it off the heat and stir in the salt. Pour the caramel over the cooled shortbread and spread it out—it doesn’t have to be perfect, trust me.
Sprinkle the chopped cashews all over the top, then finish with another tiny pinch of flaky sea salt. Gently press them in so they stick (I use a spatula but fingers work in a pinch—just don’t burn yourself!).
Let the whole thing cool completely before slicing—if you can wait, an hour in the fridge makes cutting a breeze. I, however, rarely wait that long. If you cut it warm, things will get gooey, but honestly, is that so bad?

Notes From My Kitchen (and My Many Mishaps)

Once, I tried mixing peanuts and cashews together. Not my best idea. Too many flavours fighting for attention—though my sister loved it, so there's that.
If your caramel crystalizes, try adding a splash more cream and gently reheating—don’t panic, it’s salvageable.
Shortbread dough too sticky? Pop it in the fridge for 10 mins, makes life easier. Or add a spoonful more flour (I’ve done both, to be honest).

Variations I’ve Dabbled With (Some Better Than Others!)

Swap out cashews for pecans or macadamias if you fancy. Pistachios didn’t work for me—tasted odd with the caramel; maybe that's just me.
Drizzle some melted dark chocolate over the top for extra oomph. My kids call this the “fancy bar version”.
If you’re feeling extra, stir a dash of espresso powder into the caramel. Big coffee shop vibes.

Don't Have All the Gear? No Worries

I always say a food processor makes the shortbread dead easy, but honestly, a wooden spoon and a big bowl have always worked fine for me—just takes a bit of muscle. If you don’t have parchment paper, lightly greasing the pan is okay, but getting the bars out is trickier. I once used foil—doable, but peels off a bit weird, so just keep that in mind.

Salted Caramel Cashew Bars with Buttery Shortbread

Storing These Bars (If They Last That Long...)

Keep them in an airtight tin at room temp. They stay tasty for up to 4 days, but honestly, in my house, they never last more than a day! If it’s hot where you are, the fridge is fine; they’ll just be a bit chewier straight from cold, which some people (my mum) actually prefer.

How We Serve These At Home

We cut them into big, chunky squares because that’s how my dad likes them. Sometimes I’ll dust a tiny bit of powdered sugar on top if I’m feeling fancy—otherwise, we just pile them high and serve with strong coffee (or milky tea for the kids). They’re also not bad crumbled over vanilla ice cream—just saying.

What I Wish I’d Known Sooner (Pro Tips)

Don’t try to rush the cooling—once, I cut them when still warm and the whole thing became a molten mess. Delicious, but definitely a fork job.
Use proper flaky sea salt, not table salt. The flavor just pops more. I tried table salt once and it was...aggressively salty?
And actually, if you use dark brown sugar, the caramel cooks a bit faster than with light. Not sure why, but there it is.

FAQ: Things People Have Actually Asked Me (Yes, Really)

Can I use store-bought caramel?: Sure, if you’re in a rush! I’ve done it before and honestly, it’s pretty decent; just warm it up a bit first so it spreads nicely.
What if I don’t have cashews?: Pecans or almonds work, and even walnuts in a pinch. Or skip the nuts entirely and add a sprinkle of toasted coconut (shout out to Sally’s Baking Addiction for that idea!).
Is there a gluten-free version?: Absolutely! Just swap the flour for a gluten-free blend (I like King Arthur’s) and check your other labels, but it works a treat—might crumble a bit more though.
Why is my caramel grainy?: Probably cooked a smidge too long or didn’t stir enough. Next time, keep the heat lower and just keep whisking (it’s worth the arm workout, promise).
Do they freeze well?: Eh, yes and no. They’ll freeze okay, but the caramel can get a bit weird in texture. If you’re desperate, go for it. But fresh is best, hands down.

And just—if you’re the type that likes to fiddle with recipes, you might check out Serious Eats’ bar cookie roundup for more wild ideas. Or don’t, and just make these on repeat like I do. Cheers and happy baking!

Salted Caramel Cashew Bars with Buttery Shortbread