Chocolate Cashew Toffee Bars
“These chocolate cashew toffee bars are good as an after meal dessert as well as an amazing gift for any occasions. Not too sweet and full of crunchy cashew and almonds nuts, it will surely satisfy your sweet tooth.”
What I love about these chocolate cashew toffee bars is that they are not too sweet. Most people I know don’t want too much sweet in their desserts or snacks. Calories are high when buying any store-bought sweets so it is good that we can make our own bars and taking control of the sugar content.
Another reason I like these bars is because of the cashew nuts, almond nuts and chocolate chips that goes along with it. They give texture to the bars instead of being just sweet.
These chocolate cashew toffee bars are crunchy with a bit of bitterness that comes from the cocoa powder.
I made these bars last Christmas as gifts together with the coconut macaroons. So you can also make these bars and give as a gifts or giveaways on special occasions.
Tips in making these chocolate cashew toffee bars
All ingredients must be room temperature including the butter. You can use salted or unsalted, depending on your preference, just adjust the salt if using salted.
I used a 7”x11” rectangle baking pan. You can use any baking pan you have. Adjust the mixture according to your baking pan, but be sure that the mixture is not too thick when pressed down (this happens when you have small pan) or too thin (in case of having a big pan). Alternatively, you can adjust the baking time to make the bars bake evenly. Ideally, what we want to achieve is an inch thick bars.
You can use dark or semi-sweet chocolate chips or bars (chopped coarsely) and put more of your favorite nuts.
You can store these bars in an airtight container and can be consumed within 4-5 days.
Give these bars a shot and let it satisfy your cravings for sweets. Happy tummy!
Chocolate Cashew Toffee Bars Recipe
Ingredients
- 2 and ½ cups all-purpose flour
- ⅔ cup brown sugar
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 teaspoon cinnamon powder
- ⅛ teaspoon nutmeg — optional
- 180 grams butter, room temperature
- 1 medium egg
- 170 grams (6 oz) semi sweet chocolate chips, divided
- 1 tablespoon cocoa powder
- 300 grams condensed milk
- 1 cup cashew nuts, coarsely chopped
- ¼ cup almond nuts, coarsely chopped — optional
Instructions
- Mix together the flour, sugar, salt, baking powder, cinnamon powder and nutmeg (if using) in a mixing bowl. Cut in the butter and combine until the mixture becomes crumbly.
- Put the egg and ½ cup of the chocolate chips and mix well until all ingredients are incorporated.
- Separate 1 and ½ cup of the mixture and set aside. Add the cocoa powder to the remaining mixture and mix until well combined.
- Place the dough with cocoa into a lined baking pan (I used 7"x11" rectangle pan) and press the dough evenly. Bake at 200 °C for 10 minutes.
- After 10 minutes, remove from oven and pour in condensed milk on top, spreading evenly. Put the separated dough on top and press lightly. Sprinkle with cashew nuts, almond nuts (if using) and remaining chocolate chips on top.
- Bake once again at 150 °C for 30 minutes of until golden brown. Remove from oven and let it cool down before cutting into desired size.
- Share and enjoy!
Video
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