Ingredients
1/2
cup shortening
1/2
cup butter or margarine, softened
3/4
cup granulated sugar
3/4
cup packed brown sugar
2
eggs
1
teaspoon vanilla
2 1/4
cups Gold Medal™ all-purpose flour
1
teaspoon ground cinnamon
1
teaspoon baking soda
1 1/2
cups chopped salted cashews
1
bag (14 oz) caramels, unwrapped
1/4
cup milk
Preparation
Heat oven to 350°F (if using dark or nonstick pan, heat oven to 325°F). Spray 15x10x1-inch pan with cooking spray.
In large bowl, beat shortening, butter, granulated sugar and brown sugar with electric mixer on medium speed until smooth. Beat in eggs and vanilla. Beat in flour, cinnamon and baking soda, scraping bowl occasionally, until well blended. Stir in 1 cup of the cashews. Spread dough in pan.
Bake 20 to 25 minutes or until golden brown. Cool 10 minutes.
Meanwhile, in 2-quart saucepan, heat caramels and milk over medium heat, stirring frequently, until caramels are melted; keep warm.
Spread caramel over slightly cooled bars. Sprinkle remaining 1/2 cup cashews over caramel. Cool completely, about 30 minutes. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.
