Cashew Fudge Bars Recipes

BROWN SUGAR CASHEW FUDGE

Steps:

• Line a 9-in. square pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. , In a heavy saucepan, combine the brown sugar, milk, corn syrup and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring mixture to a rapid boil, stirring constantly for 5 minutes., Remove from the heat. Gradually add confectioners' sugar; mix well. Fold in cashews. Immediately spread into prepared pan. Cool. Using foil, lift fudge out of pan. Cut into 1-in. squares. Refrigerate in an airtight container.

THELMA LOU'S CASHEW FUDGE

Steps:

• Grease a 9-inch square pan. In a saucepan, melt the butter and add the brown sugar. Cook over low heat for 2 minutes, stirring constantly. Add the milk and continue cooking, stirring until the mixture boils. Remove from the heat and allow to cool.
• Gradually add the confectioners' sugar until the mixture is of fudge consistency. Add the nuts. Spread in the prepared pan and cool.

OAXACA FUDGE BARS WITH CASHEW-CRUMB TOPPING

Steps:

• For the crust: Adjust oven rack to middle position and heat oven to 325 degrees F. Line a 9-inch square metal baking pan with foil, leaving an overhang for easy removal. Spray foil with nonstick cooking spray.
• Whisk the flour, oatmeal, brown sugar, baking powder, baking soda and salt in a large bowl. Stir in melted butter until combined. Set 1 1/4 cups oatmeal mixture aside. Press remaining oatmeal mixture firmly into prepared pan. Bake until light golden brown, about 8 minutes. Cool completely. Stir cashews into the reserved oatmeal mixture.
• For the filling: Whisk the flour, brown sugar, instant espresso powder, cinnamon, chili powder and salt in a medium bowl. Put the chocolate and butter in large microwavable bowl; microwave on medium power until chocolate is softened, stopping every 30 seconds to stir. Stir until mixture is melted and smooth. Whisk in eggs, then stir in flour mixture. Pour filling over cooled crust and sprinkle with reserved oatmeal mixture.
• Bake until toothpick inserted into center comes out with few crumbs attached, 35 to 40 minutes. Cool to room temperature, at least 1 hour. Remove using foil overhang and cut into squares.

CASHEW FUDGE BARS

Steps:

• Heat oven to 350^. Chop 1 cup of the cashew halves. In large bowl, break up cookie dough. Stir in chopped cashews and oats. In ungreased 13x9-inch pan, press dough evenly to form crust. Bake 12 minutes. In a 1 1/2- quart saucepan, cook condensed milk and chocolate chips over low heat about 6 minutes, stirring constantly, until chips are melted and smooth. Stir in vanilla. Remove partially baked crust from oven. Spread chocolate mixture evenly over crust. Sprinkle with remaining 3/4 cup cashews; press gently into chocolate. Return to oven; bake 18-23 minutes longer or until edges and center begin to crack. Cool completely on wire rack about 1 hour. Cut into bars.