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For the buttery crust:

• 1 ½ cups (180 g) all-purpose flour

  Using good quality all-purpose flour ensures a tender and flaky crust. Measure it correctly by spooning it into your measuring cup and leveling it off.

• ½ cup (113 g) unsalted butter, softened

  Room temperature butter creams easily with sugar, creating a light and airy base for the crust. Make sure it’s softened, not melted.

• ¼ cup (50 g) firmly packed light brown sugar

  Brown sugar adds a lovely caramel note and moisture to the crust, complementing the rich topping. Pack it down tightly when measuring.

For the rich cashew chocolate topping:

• ¾ cup (150 g) granulated sugar

  The primary sweetener for our gooey filling, ensuring a perfectly balanced sweetness with the chocolate.

• ¾ cup (180 ml) light corn syrup

  Corn syrup is crucial for that signature chewy, gooey texture, preventing crystallization and adding gloss.

• 3 large eggs, lightly beaten

  Eggs act as a binder, helping the topping to set beautifully while contributing to its richness. Make sure they are at room temperature.

• 3 tablespoons (42 g) unsalted butter, melted

  A little extra butter in the topping adds to its luxurious mouthfeel and deepens the flavor.

• 2 teaspoons vanilla extract

  Vanilla is a flavor enhancer, bringing out the best in both the chocolate and cashews. Use pure vanilla for the best results.

• 1 ½ cups (170 g) salted cashews, coarsely chopped

  Salted cashews add a crucial salty counterpoint to the sweet chocolate, elevating the overall flavor. Coarsely chop them for substantial texture.

• 1 ½ cups (255 g) semisweet chocolate chips

  Semisweet chocolate chips provide the perfect level of sweetness without being overpowering, melting into delicious pockets within the gooey topping.

To make the irresistible crust:

• Preheat your oven to 350°F (175°C). This ensures your oven is at the correct temperature for even baking from the moment your pan goes in. An accurately preheated oven is key to a perfectly golden crust.

• In a large mixing bowl, use an electric mixer on slow speed to combine the all-purpose flour, softened unsalted butter, and firmly packed light brown sugar. Mix until the ingredients are thoroughly incorporated and the mixture takes on the texture of coarse crumbs. Press this mixture firmly and evenly into the bottom of an ungreased 9”x 13” baking pan. Ensure the crust is compact and uniform for the best foundation.

• Bake the crust in your preheated oven for 15 minutes, or until you notice the edges beginning to turn a light golden brown. This par-baking step is crucial as it helps the crust become firm and slightly crisp, preventing it from becoming soggy once the topping is added. While it bakes, you can start preparing the delicious topping.

To create the luscious topping:

• In a separate large bowl, combine the granulated sugar, light corn syrup, lightly beaten large eggs, melted unsalted butter, and vanilla extract. Whisk these ingredients together until they are well blended and smooth. The corn syrup is key to the topping’s characteristic chewiness and sheen. Next, gently fold in the coarsely chopped salted cashews and the semisweet chocolate chips. Stir just enough to evenly distribute these delightful additions.

• Carefully pour and spread the prepared topping mixture over the warm, partially baked crust in the pan. Distribute it evenly using a spatula to ensure every bar gets a good share of cashews and chocolate. Return the pan to the oven and bake for an additional 28-32 minutes, or until the topping is set and lightly golden. To check for doneness, give the pan a gentle shake; the center should be mostly firm with a slight jiggle. Avoid overbaking to maintain that desirable gooey texture.

• Once baked, remove the pan from the oven and place it on a wire rack to cool completely. This cooling process is essential! The bars need to fully set and firm up before slicing. Attempting to cut them while warm will result in a messy, crumbling disaster. Patience is a virtue here. After cooling, cut the dessert into individual bars, approximately 2-inch squares. For best results and longevity, cover the bars tightly and store them in the refrigerator. This helps maintain their fresh taste and perfect texture.

• This delightful recipe for Chocolate Cashew Bars has been adapted and perfected from an original Land O’Lakes recipe, ensuring time-tested deliciousness.
• For an extra layer of flavor, lightly toast your cashews before adding them to the topping. This brings out their nutty essence even more.
• Feel free to experiment with different types of chocolate chips! Milk chocolate for a sweeter bar, dark chocolate for a richer, more intense flavor, or even a mix of both.
• Ensure all your cold ingredients, especially the butter for the crust and eggs for the topping, are at room temperature. This aids in smoother mixing and a more uniform bake.
• When pressing the crust, you can use the bottom of a flat glass or measuring cup to achieve an even, compact layer. This prevents crumbling later.
• To make clean cuts, chill the cooled bars for about 30 minutes before slicing. Using a sharp knife wiped clean after each cut will also help create neat edges.
• These bars freeze beautifully! Once completely cooled and cut, arrange them in a single layer on a parchment-lined baking sheet and freeze until solid. Transfer to an airtight container or freezer bag for up to 2-3 months. Thaw at room temperature or in the refrigerator.