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Salted Dulce de Leche Cinnamon Cashew Bars

Cinnamon cashew bars swirled with dulce de leche and sprinkled with sea salt. Soft, sweet, salty, nutty, spicy and caramel-y.
YIELD 8 *8-inch pan (16 bars)

Ingredients

  • 1 cup (125 grams or 4.4 ounces) all-purpose flour
  • ½ teaspoon baking powder
  • ⅛ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ cup (1 stick or 113 grams) butter, melted
  • ¼ cup (50 grams or 1.8 ounces) granulated sugar
  • ½ cup (100 grams or 3.5 ounces) brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup cashews , coarsely chopped
  • ¼ – ⅓ cup dulce de leche

Instructions

  1. Preheat the oven to 350F/180C. Line an 8×8-inch baking pan with parchment paper.
  2. In a medium bowl sift together flour, baking powder, baking soda, salt and cinnamon. Set aside.
  3. Place the melted butter in a large bowl and whisk in granulated sugar and brown sugar. Whisk in the egg and vanilla extract. Add flour mixture and mix with a wooden spoon or rubber spatula just until combined. Do not overmix. Fold in cashews.
  4. Pour the batter into the prepared pan and smooth the top. Drop spoonfuls of dulce de leche in dollops over the top of the bars batter. Use a knife to swirl the Dulce de Leche slightly.
  5. Bake for 20-25 minutes or until a toothpick inserted into the center of the bars comes out clean but not dry. Let the bars cool completely, then cut into squares.

Recipe Notes

- You can easily double this recipe. Use a 9*13-inch pan, and bake for about 30 minutes.
- Store bars at room temperature in an airtight container for up to 3 days.
- Bars can be frozen for up to a month.