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Mon, Oct 26 2015 post by Kristin From creativemeinspiredyou

Caramel Cashew Bars

Salty Cashews and oohey gooey Caramel bars...YUM!

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I seriously love caramel. So much, that I would trade it over chocolate any day! One of my favorite fast treats is warm caramel over banana slices with a little whipped cream. Add a little heath toffee to that and I am in absolute heaven. Make me a pie with it, and I'll love you forever! And since my kids have gotten older and like to snack on nuts, we have a love of cashews in our house.

I had to create this recipe from Rhodes for their Caramel Cashew Bars.

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  • 12 Rhodes Dinner Rolls or 8 Texas™ Rolls, thawed and risen
  • 2 cups cashew halves
  • 1 1/2 cups chocolate chips
  • 11 ounce package caramels, unwrapped
  • 1 tablespoon milk
  • 1 tablespoon butter

Image titleRemove 12 rolls from the bag of Rhodes Bake N Serv dinner rolls bag. Allow them to thaw out and rise, then push them down with the flat of your palm.

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On a floured surface, roll out the rolls two at a time to flatten and adhere them.

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In a greased 8x8 pan, place each pair of rolls on the bottom of the pan, using 6 rolls. Place them so they are touching.

Image titleOn top of the rolls, add 1 cup of chocolate chips. Then repeat with 6 additional rolls, placing them on top of the chocolate chips. Bake in a 350 degree oven for 18-20 minutes, until the bread is just golden brown. Allow to cool 10 minutes.

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In a medium sauce pan, add unwrapped caramels, butter and milk.

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Heat slowly on medium heat, until caramels begin to melt and get creamy. If sauce is too thick, add more milk. Then add cashews to pan and stir well.

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After pan has cooled for 10 minutes, add the caramel and cashews to top of baked bars.

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Place in fridge ( or freezer) to cool down.

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Slice into bars. Serve and enjoy!

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Posted in Desserts

Caramel Cashew Bars

Servings: 10-12 | Skills: Intermediate | Prep Time: 25 min (not including thaw time) | Bake Time: 15-20 min

What's not to like about chocolate chips, caramels and cashews.

Caramel Cashew Bars
4.0 / 5  (2 votes, 0 reviews )


12 Rhodes Yeast Dinner Rolls or 8 Rhodes Yeast Texas Rolls, thawed and risen
1 1/2 cups chocolate chips
11 ounce package caramels, unwrapped
1 tablespoon milk
1 tablespoon butter
2 cups cashew halves


Press 6 dinner rolls or 4 Texas rolls together and roll into a 9x13-inch rectangle. Place in a sprayed 9x13-inch pan. Sprinkle with 1 1/2 cups chocolate chips. Repeat with remaining rolls and place over top of the chocolate chips.

Bake at 350°F 15-20 minutes. Remove from pan and let cool.

Place caramels, milk and butter in medium saucepan. Melt on low heat, stirring occasionally until smooth. Remove from heat. Fold in cashews. If too thick add a little more milk. Spread mixture over baked, cooled crust.

Refrigerate until firm and cut into bars to serve.


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