Caramel Nut Bars

 

Happy Thursday Friends ☀️ 

I thought I would share the recipe for the bars I made this past weekend. I think I have shared them in the past - but if I did it's been a while. They're easy to make. Always a hit. And they're versatile because you can make them your own in any different way. I usually make mine caramel cashew bars. But the base is the same for any of the bars - a sugar cookie crust, and then you build from there. I brought them up to Matt's lake for is family this past weekend and they all thought they were delish. 😋 

When I first put the pan in the oven and...

After baking. 😋 

INGREDIENTS:

1 tube of pillsbury sugar cookie dough (or sugar cookie dough you like)

1 c. nuts of your choice (pecan, cashew etc) but do halves & pieces

1 c. chocolate chips

1c. shredded coconut

3/4 c. of caramel ice cream topping sauce 

2 TBSP flour

Spray a 9x13 pan with cooking spray and preheat oven to 350*. Cut the log of cookie dough into slices and place in rows in the pan. Use a little flour on your fingers if needed and spread the dough until it forms a solid base to fill the pan. Bake for 8-10 minutes until dough is a little golden. While it bakes pour caramel topping in a pourable measuring cup to 3/4 c. (use a fresh jar of sauce so it pours easily without needing to heat it). Mix in the 2 TBSP of flour and mix well to form your thickened sauce. Take the crust out of the oven and pour your nuts, chocolate chips & coconut evenly over crust. Pour the thickened caramel sauce over all trying to pour it over as evenly as possible. Put back in oven and bake another 15-20 minutes until the caramel is hot and bubbling and crust fully cooked. Take it out and let it cool a bit before cutting into bars. 

Here's a pic of my caramel cashew version - but you could use whichever nuts you like...add other extras like butterscotch chips too. It's a pretty versatile kind of bar. If you don't like coconut don't use it -  it's all up to you! But any way I've made them they're always a hit.

Enjoy!