Chocolate-Caramel-Cashew Chewies

For maximum texture, choose old-fashioned rolled oats for the crust; quick-cooking oats will give a slightly smoother base. If you´re making these chewy bars for a children´s party, substitute peanuts for the cashews.

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Servings 36

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ingredients 9
Prep Time 35 min
Total Time 1 hr 45 min

Ingredients

Crust

3/4: cup firmly packed brown sugar

3/4: cup margarine or butter, softened

1: egg

1 1/2: cups All Purpose or Unbleached Flour

1: cup rolled oats

Filling

1: (14-oz.) pkg. caramels, unwrapped

1/3: cup half-and-half

Topping

1: cup large cashew pieces

1: cup semisweet chocolate chunks (from 10-oz. pkg.)

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Directions

1 Heat oven to 350°F. Grease 13x9-inch pan. In large bowl, combine brown sugar and margarine; beat until light and fluffy. Add egg; blend well.
2 Lightly spoon flour into measuring cup; level off. Add flour and oats; mix well. Press evenly in bottom of greased pan.
3 Bake at 350°F. for 15 to 18 minutes or until light golden brown.
4 Meanwhile, in medium saucepan, combine caramels and half-and-half; cook over low heat until caramels are melted and mixture is smooth, stirring occasionally.
5 Remove crust from oven. Pour caramel mixture over partially baked crust. Sprinkle with cashews and chocolate chunks.
6 Return to oven; bake an additional 8 to 10 minutes or until chocolate is softened and caramel just begins to bubble around edges. If desired, swirl softened chocolate chunks with knife. Cool 1 hour or until completely cooled. If desired, refrigerate bars to set chocolate. Cut into bars.