I made these Chocolate Cashew Toffee Bars as part of a Christmas-trio-packs to giveaway to our friends and neighbors, the other two were Chocolate Crinkles and macaroons. This was not the first time I made these bars actually, last year I came across a recipe for toffee bars using sweetened condensed milk, I just altered the recipe a bit, adding this and that but still keeping it simple. It was such a big hit that I decided to make them again this year and they never seem to have failed me. But I am really more surprised about the Chocolate Crinkles as people keep on asking me about the recipe and it seems they not that well-known here in Germany. Our neighbor drop by just today to ask for the recipe, because, apparently, her daughter keeps on asking for them. As for these toffee bars, one person, in particular, asked me to make a special batch just for him. Armin can't seem to have enough of them, it's his favorite among the three he says.
Chocolate Cashew Caramel Cookie Bars
- In a bowl, mix together flour, sugar, salt, baking powder. Cut in the butter until the mixture becomes crumbly. Add the egg and 1 ½ cup of the chocolate chips and mix well.
- Take 1 ½ cup of the flour mixture and set aside. Add the cocoa powder to the rest and mix just a couple of times more. Press the dough with cocoa into a (9x9) pan and bake at 200°C for 10 minutes.
- Remove from oven and pour the condensed milk on top of the pressed dough evenly. Sprinkle the remaining crumbly dough on top and top with cashew nuts and the remaining chocolate chips.
- Bake again at 150°C for 30 minutes or until golden brown. Cut into desired sizes once cooled.