I used to make a variation of these bars when I lived in New York – we called them Gramamore’s. I’ve updated them a bit and they are just as delicious as ever.

Rosemary Cashew Caramel Bars

Shortbread
1 stick butter plus 3 tablespoons, softened
¼ cup granulated sugar
Pinch of salt
1 teaspoon freshly chopped rosemary
Zest from one lemon
1 ¼ cups all-purpose flour

Rosemary caramel & cashew topping
1 1/2 cups sugar
1 cup heavy cream
6 tablespoons unsalted butter

1 teaspoon vanilla

1/2 teaspoon salt

1 teaspoon chopped fresh rosemary
2 cups salted roasted cashews
Flaky sea salt

Preheat the oven to 350*. Line a 9-inch square baking pan with parchment paper.

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In a food processor combine the butter, sugar, salt, lemon zest, rosemary and flour until crumbly. Press the mixture evenly into a the pan. Bake until golden brown about 25 minutes. Let cool for 15 minutes.

Place sugar in a saucepan over medium high heat. Start stirring when you see the sugar begin to melt and it starts to turn light brown. Once it is a golden caramel color pour in the heavy cream, being careful of it splattering. Stir constantly until it is smooth about 5 minutes. Lower the heat and stir in the butter, vanilla, and pinch of salt. Take mixture off heat and stir in cashews. Pour cashew mixture on top of the shortbread and bake for 15 minutes.

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Sprinkle flaky sea salt on top of finished bars.

Let cool for a few hours to completely set. Refrigerate for an hour and then cut into squares.

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