A smooth honey caramel smothering cashews on a buttery shortbread base.
Prep Time10minutes
Cook Time40minutes
Total Time50minutes
Servings18
AuthorAnne
Ingredients
Shortbread base
250gm butter
2/3cupbrown sugar
2.2/3cupsplain flour
1/2teaspoonsalt
Honey Caramel topping
100gm butter
1cupbrown sugar
1/3cuphoney
2cupscashewsroughly chopped
Instructions
Preheat oven to 170 deg C and prepare a 20x25cm slice pan with baking paper.
In a microwave proof bowl, melt butter.
Add brown sugar and stir until dissolved.
Mix in flour and salt.
Press into slice pan and bake until just pale.
For the topping, melt butter in a microwave proof bowl.
Mix in brown sugar until dissolved.
Stir through honey and cashews.
Pour onto shortbread base and bake until golden and bubbly (approx 20 mins).
Allow to cool completely before cutting.
Recipe Notes
Other nuts can be substituted, eg macadamias, walnuts, pecans, peanuts. Honey can be substituted with maple or golden syrup. Drizzle with melted chocolate once cooled.