Wednesday, July 16, 2008

Caramel Cashew Chewies

The crust of these cookies is quite "hearty" and at least makes you feel like you are eating something substantial. These keep well and almost taste better as the days pass. (I made these when I was at my parents in CA, so I don't have a picture for these or the next few posts--SORRY!)

Caramel Cashew Chewies
(Taste of Home's Simple & Delicious, Jul/Aug 2008)

3/4 c. butter, softened
3/4 c. packed brown sugar
1 egg
1 1/2 c. flour
1 c. old-fashioned oats
1 pkg (14 oz) caramels
1/3 c. half-n-half cream
1 c. semisweet chocolate chunks
1 c. salted cashew halves, chopped

In a large mixing bowl, cream butter and brown sugar. Beat in egg. Stir in flour and oats. Press into a 9 X 13 pan, coated with cooking spray. Bake at 350 degrees for 15-18 minutes, until golden brown.

Meanwhile, in a small saucepan, combine caramels and cream. Cook over low heat for 4-5 minutes or until caramels are melted, stirring occasionally. Pour over crust. Sprinkle with chocolate chunks and cashews.

Bake for 8-10 minutes or until chocolate is melted. Cool on wire rack before cutting.