Friday, February 17, 2017

Condensed Caramel Snack Bars

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Condensed Caramel Snack Bars

Snack Bars were made this week with peanut butter shortbread, topped  with Sweetened Condensed Milk cooked into caramel and topped with chopped peanuts, raisin and chocolate morsels.

Recipe will be blogged in the near future at

The recipe is very much like this one with the chocolate topping omitted and peanut butter added to dough mixture halving with butter.

Recipe Marketing
Shirley-Ann Pearman


Chocolate Nut Bars


½ cup (1 stick) butter
½ cup sugar
1 cup cashews or peanuts
1¼ cups unsifted flour
1 (14-ounce) can Condensed Milk (NOT evaporated milk)
2 tablespoons butter
2 teaspoons vanilla extract
1 cup (6 ounces) milk chocolate chips


1 Preheat oven to 350°.
2 With mixer, beat ½ cup butter and sugar in medium-sized bowl.
3 Finely chop ¼ cup of the cashews.
4 Stir chopped cashews and flour into beaten mixture.
5 Press on bottom of 13 x 9 inch baking pan.
6 Bake 12 minutes.
7 Coarsely chop remaining cashews; set aside.
8 In heavy saucepan; heat Condensed milk and 2 tablespoons butter over medium heat until
bubbly, stirring constantly.
9 Cook and stir 5 minutes more. (Mixture will thicken and become smooth.)
10 Remove from heat. Stir in vanilla.
11 Carefully spoon over baked layer; bake 10 to 12 minutes or until golden.
12 Immediately sprinkle with chocolate chips. Let stand 2 minutes; spread chocolate evenly
over top.
13 Sprinkle with coarsely chopped cashews.
14 Cool; chill to set up chocolate.
15 Cut into bars. Store leftovers covered in refrigerator.
16 Makes about 36 bars.

Chocolate Nut Bars were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from an Eagle Brand – Best-Loved Desserts by Better Your Home Series

If you would like to assist in paying ShirleyAnn, please donate here. Thank You!


ShirleyAnn Pearman
Recipe Marketing

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