Salted Cashew Caramel Bars

Ingredients

• For base:
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 3/4 cup unsalted butter, at room temperature
• 1 cup sugar
• 1 large egg
• 3/4 teaspoon vanilla extract
• For topping:
• 1 1/2 cups sugar
• 1 cup heavy cream
• 6 tablespoons unsalted butter, roughly cut into pieces
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 2 cups salted roasted cashews

Directions

1. Set an oven rack in the center and heat the oven to 375 degrees F. Fit foil into a 13- by 9-inch baking pan, then butter the foil. Stir the flour, baking powder, and salt together in a small bowl and put it aside.
2. Using a stand mixer with the paddle in place, cream the butter and sugar until the mixture is pale and fluffy, about 4-5 minutes. Mix in the egg, followed by the vanilla. Add the flour mixture in 2 additions, stopping to scrape the bowl after each one.
3. Transfer the dough to the prepared pan. With lightly floured hands or plastic wrap, pat it into an even layer across the bottom. Refrigerate for 20 minutes.
4. Bake the crust until it turns golden, about 30 minutes. Take it out of the oven, leaving the oven heated, and cool the crust completely. As it cools, prepare the filling.
5. Put the sugar in a nonstick saucepan over medium high heat. Leave it alone until the sugar on the bottom starts to liquefy, then begin stirring and continue until the sugar is smooth and light brown. Carefully add the heavy cream, watching for splatters. Stir without stopping until the caramel smooths out again, about 5 minutes. Lower the heat and mix in the butter, vanilla, and salt. Remove the pan from the heat and fold in the cashews. Spread the mixture over the crust. Bake for 15 minutes.
6. Cool the bars for at least 2 hours, or until the topping is set. Once the surface feels firm, slice into bars. For cleaner cuts, the bars can be chilled in the refrigerator first.