Salted Caramel Coconut Cashew Squares
These are blocked with big flavours, perfect with a cup of tea while you and yours compile your wish lists. I have made them in the past with butterscotch chips and they were delicious, but when I came across salted caramel chips at the local bulk food store I knew I was onto something special. Use whichever you prefer or leave them out altogether for a simpler version. I tried the cake bottom adding coconut, nuts and caramel chips but it was just too much. The nuts alone provide texture and flavor but that’s all you need because the topping is so rich.
If you use salted butter reduce the salt in the base to just a pinch. Even though the topping is a bit salty you still need to season the cake.
As a baker’s bonus this is a one-bowl recipe that couldn’t be easier. The only wrinkle to pay attention to is having the topping ready to go on the squares while they are still steaming hot. Be sure to prepare it while the cake is baking. If you aren’t confident that you can work quickly enough then prepare the topping before putting the cake in the oven. If, like me, you are washing dishes and wiping counters during the baking time don’t get carried away and forget.
Cut these into 16 squares or serve to 8 as an indulgent dessert cake. They are difficult to cut when warm so allow them to cool completely for neater edges.
1-1/4 cups all-purpose flour
2/3 cup granulated sugar
1/3 cup firmly packed dark brown sugar
1-1/2 tsp. baking powder
1/4 tsp. salt
6 tbsp. soft unsalted butter
¾ cup whole or 2% milk
1 egg
1 tbsp. vanilla
½ cup chopped roasted salted cashews
Topping:
¼ cup unsalted butter, melted
1/3 cup firmly packed dark brown sugar
2 tbsp. evaporated milk
1 cup unsweetened shredded coconut
½ cup salted caramel chips or butterscotch chips
½ cup chopped roasted salted cashews
Whisk together flour, granulated sugar, brown sugar, baking powder and salt. Add butter, milk, egg and vanilla and beat on medium speed 3 or 4 minutes, until smooth. Stir in cashews. Pour into a greased and floured 9-inch pan. Bake at 350 degrees F 30 minutes, until a tester in the middle comes out clean.
For the topping, stir together melted butter, sugar and evaporated milk. Stir in coconut, caramel chips and nuts.
As soon as the base is cooked distribute the topping evenly over the surface—a cross between spreading and sprinkling. Position the pan 6 inches under the broiler and broil on medium for 3 minutes, if your oven has that setting. If broil is just broil then check at 2 minutes. You need to watch like a hawk or the topping could scorch. Cool on a rack.
I have made them in the past with butterscotch chips and they were delicious, but when I came across salted caramel chips at the local bulk food store I knew I was onto something special.