Go Back
+ servings
Gluten and Dairy Free Sticky Maple Cashew Bars

Gluten and Dairy Free Sticky Maple Cashew Bars

These irresistible bars combine a sugar cookie crust with a crunchy and sticky caramel topping.
Print Pin
Course: Dessert
Prep Time: 10 minutes
Cook Time: 45 minutes
Cooling Time: 4 hours
Servings: 9

Equipment

  • 1 Mixing Bowl
  • 1 8x8 baking dish
  • 1 saucepan

Ingredients

Crust

  • 1 3/4 cups Gluten Free 1.1 flour
  • 1 egg
  • 1 tsp vanilla extract
  • 8 tbsp Dairy Free butter, room temperature
  • 1/2 tsp kosher salt
  • 1 1/2 tsp baking powder
  • 3/4 cup sugar
  • 2 tbsp maple

Cashew Filling

Instructions

Crust

  • Preheat oven to 375 degrees. Spray an 8x8 baking dish with nonstick baking spray and set aside.
  • Add all of the ingredients for the crust to a bowl. Mix until just combined.
  • Press the dough into the prepared baking dish until evenly spread out.
  • Bake for 30 minutes or until lightly golden brown.

Cashew Filling

  • Spread the maple roasted cashews over the top of the crust.
  • Add the remaining ingredients to a saucepan over medium heat.
  • Bring to a low boil and allow to boil for 5 minutes.
  • Pour the caramel sauce over the top of cashews.
  • Bake for 15 minutes.
  • Allow the bars to come to room temperature and then refrigerate for 4 hours before cutting.
  • Enjoy!
Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!