Caramel Cashew Cake Pops Recipes

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CARAMEL-CASHEW BARS



Caramel-Cashew Bars image

Looking for a distinctive baked dessert? Then check out these bars made with cashews and caramel - a delightful treat.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 48

Number Of Ingredients 12

1/2 cup shortening
1/2 cup butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla
2 1/4 cups Gold Medal™ all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 1/2 cups chopped salted cashews
1 bag (14 oz) caramels, unwrapped
1/4 cup milk

Steps:

  • Heat oven to 350°F (if using dark or nonstick pan, heat oven to 325°F). Spray 15x10x1-inch pan with cooking spray.
  • In large bowl, beat shortening, butter, granulated sugar and brown sugar with electric mixer on medium speed until smooth. Beat in eggs and vanilla. Beat in flour, cinnamon and baking soda, scraping bowl occasionally, until well blended. Stir in 1 cup of the cashews. Spread dough in pan.
  • Bake 20 to 25 minutes or until golden brown. Cool 10 minutes.
  • Meanwhile, in 2-quart saucepan, heat caramels and milk over medium heat, stirring frequently, until caramels are melted; keep warm.
  • Spread caramel over slightly cooled bars. Sprinkle remaining 1/2 cup cashews over caramel. Cool completely, about 30 minutes. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.

Nutrition Facts : Calories 150, Carbohydrate 19 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Bar, Sodium 75 mg, Sugar 11 g, TransFat 0 g

CASHEW CARAMEL BARS



Cashew Caramel Bars image

This cashew-caramel combination is reminiscent of a candy bar.

Provided by cassandra

Categories     Desserts     Cookies     Bar Cookie Recipes

Yield 30

Number Of Ingredients 11

¾ cup sifted all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
2 eggs
½ cup chopped cashews
½ cup packed brown sugar
½ cup white sugar
2 tablespoons butter
1 ½ tablespoons light cream
⅓ cup chopped cashews
¼ cup packed brown sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
  • To prepare Pastry: In a large bowl, mix the eggs and both sugars together. Blend in the nuts and sift the flour with the baking powder and salt. Add to egg mixture and blend well. Press into the bottom of the greased pan.
  • Bake for 20 to 25 minutes. While pastry bakes, mix 1/4 cup of brown sugar, cream and cashews into the melted butter.
  • Spread over baked pastry and place under a broiler for about 1 minute, until topping bubbles and becomes brown. Cut into bars while warm. Let cool in pan.

Nutrition Facts : Calories 80.1 calories, Carbohydrate 12.4 g, Cholesterol 14.9 mg, Fat 3 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 1 g, Sodium 63.9 mg, Sugar 8.9 g

CARAMEL-CASHEW CAKE BARS



Caramel-Cashew Cake Bars image

These rich bars are a hit with everyone who tries them. The moist, cake-like crust pairs well with the chewy caramel and salty cashews.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 16 bars.

Number Of Ingredients 12

3/4 cup all-purpose flour
1/2 cup sugar
1/2 cup packed brown sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1/2 cup salted cashews, chopped
CASHEW TOPPING:
1/2 cup salted cashews, chopped
1/4 cup packed brown sugar
2 tablespoons butter, melted
4-1/2 teaspoons heavy whipping cream

Steps:

  • In a large bowl, combine the flour, sugars, baking powder and salt. Beat in the eggs just until combined. Fold in the cashews. Spread into a greased 8-in. square baking dish. , Bake at 350° for 20-25 minutes or until top springs back when lightly touched. , In a small bowl, combine the topping ingredients. Spread over cake. Broil for 1-2 minutes or until bubbly and lightly browned. Cut into bars while warm. Cool on a wire rack.

Nutrition Facts : Calories 171 calories, Fat 8g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 140mg sodium, Carbohydrate 23g carbohydrate (17g sugars, Fiber 0 fiber), Protein 3g protein.

CARAMEL CASHEW CAKE POPS



Caramel Cashew Cake Pops image

Nothing beats the pairing of buttery caramel and rich cashews; add it to a chocolaty cake pop and you have one irresistible little treat. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 4 dozen.

Number Of Ingredients 5

1 package chocolate cake mix (regular size)
3/4 cup dulce de leche
48 lollipop sticks
2-1/2 pounds milk chocolate candy coating, coarsely chopped
Chopped cashews

Steps:

  • Prepare and bake cake mix according to package directions, using a greased 13-in. x 9-in. baking pan. Cool completely on a wire rack., Crumble cake into a large bowl. Add dulce de leche and mix well. Shape into 1-in. balls. Place on baking sheets; insert sticks. Freeze for at least 2 hours or refrigerate for at least 3 hours or until cake balls are firm., In a microwave, melt candy coating. Dip each cake ball in coating; allow excess to drip off. Coat with cashews. Insert cake pops into a styrofoam block to stand. Let stand until set.

Nutrition Facts : Calories 210 calories, Fat 11g fat (7g saturated fat), Cholesterol 13mg cholesterol, Sodium 104mg sodium, Carbohydrate 28g carbohydrate (23g sugars, Fiber 1g fiber), Protein 2g protein.

CARAMEL CASHEW CUPCAKE



Caramel Cashew Cupcake image

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 12 cupcakes

Number Of Ingredients 19

3/4 cup packed brown sugar
1/3 cup whipping cream
1 teaspoon vanilla
Pinch salt
1 cup cashews
1 1/4 cups cake flour
1 cup granulated sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1/2 cup oil
1 teaspoon grated orange zest
1 teaspoon vanilla extract
2 large eggs
3 1/3 sticks unsalted butter, at room temperature
1 1/4 cups confectioners' sugar
1 tablespoon vanilla extract
Grated orange zest, for garnish

Steps:

  • Preheat the oven to 350 degrees F; line a cupcake pan with 12 cupcake liners.
  • For the caramel sauce: In a small, heavy saucepan, mix together the brown sugar, cream, vanilla and salt. Cook over medium heat, stirring occasionally, until the mixture thickens and browns. Set aside to cool. Reserve 1/4 cup for the cake batter and 1/2 cup for the frosting; set aside the rest for drizzling on top of the cupcakes.
  • For the cake batter: On an ungreased baking sheet, roast the cashews for 5 minutes; cool and chop into pieces. Reserve 1/4 cup for the batter and set aside the rest for garnishing the cupcakes.
  • Sift together the flour, granulated sugar, baking powder, baking soda and salt in a large bowl. Add the buttermilk, oil, orange zest, vanilla extract, eggs and the reserved 1/4 cup caramel sauce and 1/4 cup chopped cashews. Mix until smooth and completely combined.
  • Pour the batter into the cupcake liners and bake until golden brown and risen, 8 to 10 minutes. Let cool completely before frosting.
  • For the caramel frosting: In a medium mixing bowl using an electric mixer, cream the butter. Add the confectioners' sugar 1/4 cup at a time and mix until completely smooth. Add in the vanilla extract and reserved 1/2 cup caramel sauce and mix until combined.
  • To assemble: Frost each cupcake with some of the caramel frosting. Drizzle the remaining caramel over the top of each cupcake and sprinkle with the remaining chopped cashews. Sprinkle with orange zest to taste. Serve immediately or store in an airtight container for up to 2 days.

CARAMEL CASHEW CAKE POPS



Caramel Cashew Cake Pops image

From my Mamaw's recipe collection.

Provided by Chrystal Cackler @journeyrock92

Categories     Cakes

Number Of Ingredients 5

1 package(s) chocolate cake mix (regular size)
3/4 cup(s) dulce de leche
48 - lollipop sticks
2 1/2 pound(s) milk chocolate candy coating, coarsely chopped
- chopped cashews

Steps:

  • Prepare and bake cake mix according to package directions, using a greased 13-in. x 9-in. baking pan. Cool completely on a wire rack.
  • Crumble cake into a large bowl. Add dulce de leche and mix well. Shape into 1-in. balls. Place on baking sheets; insert sticks. Freeze for at least 2 hours or refrigerate for at least 3 hours or until cake balls are firm.
  • In a microwave, melt candy coating. Dip each cake ball in coating; allow excess to drip off. Coat with cashews. Insert cake pops into a Styrofoam block to stand. Let stand until set.

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