Chris opened a can of salted cashews the other day and since that moment I have been obsessing about these. Haunted, fixated, and troubled would also be proper descriptors.
The extreme close up of the buttery, brown, crispy, melt in your mouth, salty, sweet, chewy, goodness is just to show you what a good idea it is not to skip the part of the recipe that instructs you to line the pan with heavy foil. It's not at all to make you want a bite.
That's what this picture is for.
I took them to work, where they were well received. And where I could not eat more than 2 without embarrassing myself. The recipe is below. This time when I made them I used about 3/4 cup of the white chocolate chips and about a cup and a half of the cashews. I liked them even better that way. OH - and use quick cooking oats, not the old fashioned kind if you can - the old fashioned ones will work, but those rougher fibers tend to get stuck in teeth. Which may interfere with the total enjoyment factor.
1(11 oz) pkg caramels
½ cup evaporated milk
2 cups quick-cooking oats
2 cups all-purpose flour
1cup firmly packed brown sugar
¾ tsp baking soda
1/4 tsp salt
1¼cups butter, softened
1½cups white chocolate morsels
1 cup chopped salted cashews
Preheat oven to 350 degrees. Line a 13x9-inch baking pan with heavy-duty aluminum foil. Lightly grease foil. In a microwave-safe medium bowl, microwave caramel bits and evaporated milk on high in 30 second intervals, stirring after each interval, until caramel is melted and smooth (about 2 1/2 minutes total). Set aside. In a large bowl, combine oats, flour, brown sugar, salt, and baking soda. Cut in butter with a pastry blender until mixture is crumbly (I used food processor to mix in the butter and after that added in the oats and mixed by hand). Press half of the oat mixture into prepared pan. Bake for 20 minutes. Let cool for 5 minutes. Sprinkle white chocolate morsels and cashews evenly over baked crust. Drizzle with caramel mixture. Sprinkle remaining oat mixture evenly over caramel. Bake for 25 to 30 minutes or until golden brown. Let cool completely in pan before removing and cutting into bars.