Coconut Cashew Dulce de Leche Bars

Funnily enough, I made these caramel cashew bars with some Stonewall Kitchen Maple Dulce de Leche before I went and visited Stonewall Kitchenin Maine. I actually won a giveaway on Delicious Dishings and was the lucky recipient of some Stonewall Kitchen products. I immediately began brainstorming how to use the dulce de leche and I was reminded of one of my flavors at Kopp’s Custard in Milwaukee: caramel cashew. 

Transforming the custard flavor into a bar cookie wasn’t all that difficult. I made a buttery oatmeal crust and reserved half of it for the topping. Between the two layers I stuffed the maple dulce de leche, chopped, salted cashews, and some toasted coconut for good measure. The finished result exceeded my expectations and made me think Kopp’s should start adding coconut to their caramel cashew custard! 
Friends went crazy for these bars. The maple in the dulce de leche adds an interesting element, but any dulce de leche (or even caramel ice cream topping) would work equally well. Because they’re so rich, you can cut them in small pieces and serve a crowd. The filling makes them pretty sticky, so you’re best off storing them in the fridge and serving them slightly chilled.

One Year Ago: Roasted Carrot, Leek, and Goat Cheese Hand Pies and Roasted Brussels Sprouts with Maple Syrup
Two Years Ago: Mini Chocolate Chip Cookie Sandwiches and 50 Thanksgiving Recipes
Three Years Ago: Oatmeal Buttermilk Muffins with Peaches and Pecans and Shrimp Fajitas
Four Years Ago: Candy Sushi 

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