Salted Caramel Cashew Bars

For the shortbread base:
Preheat oven to 350°F. Line a 9X9 inch pan with aluminum foil. Spray bottom and sides of the dish and set aside.

Cream together butter and powdered sugar in a large bowl using an electric mixer. In a separate bowl, mix together flour and baking powder. Beat the dry ingredients into the wet for several minutes until it is no longer crumbly and forms a dough ball.

Using your hands, press the dough into the bottom of the 9X9 pan. Bake for 12-15 minutes, until edges have just begun to brown. Remove pan from oven. Allow to cool .

For the salted caramel:
In a heavy-bottomed medium saucepan, stir together the granulated sugar and corn syrup. Bring to a boil over medium-high heat. Once the mixture begins to simmer, do not stir. Allow it to simmer for 4 or so minutes, until it turns a dark amber color. If it starts to caramelize faster on one side than another, gently swirl the pot to mix.

Stir in the butter and gently pour in the cream, vanilla and salt (be careful, it will bubble up and may spit), stir with a clean spatula. Continue to cook, stirring occasionally, for another two or so minutes until it thickens slightly.

Stir in half of the cashews. Pour the caramel/cashew mixture over the cooled shortbread crust. Tilt the pan to get the base completely covered. Scatter additional cashews and sea salt over the top.

Allow to cool for 30 minutes at room temperature, then an additional hour or two in the fridge.

Shortbread base adapted from Allrecipes.