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always better off - Mohnmakronen

Inspired by the Banoffee Cheesecake I went in the net in search of recipes with condensed milk and caramel and stuck in a recipe with salty cashew nuts ...
salty caramel, I was already as filling for macarons very, very tasty and so I could imagine the place as well.

Unlike in the original recipe I had the dough but the size of a normal baking tray and not just rolled out 20 x 20 cm. I also have the normal, added sweetened condensed milk have been caramelized condensed milk. The result is wonderfully thin, caramel bar with a coarse grit and slightly salty note.

cashew caramel bars

150 g. of butter, softened 1 egg

80 gr sugar 1 teaspoon vanilla sugar

flour 200 gr butter 25 gr


45 gr sugar 1 teaspoon vanilla
sugar 1 can sweetened
Condensed
1 / 2 tin condensed milk caramel
150 g. of chopped cashews,

The salted butter with the sugars until smooth, working under the egg and the flour and knead quickly into a smooth dough. Roll out the dough thinly on a baking paper on baking sheet for 15 minutes. pre-baking at 180 °. When large bubbles form during baking the dough, pierce them easily with a fork ...
The condensed milk and open hand position. The sugar in a small saucepan melt and allow it to remove the pot from the plate and add the vanilla sugar and butter while stirring. The condensed and caramelized condensed milk and add the entire mass under stirring for 2 -3 minutes boil gently (carefully, it burns quickly). Remove from the heat and stir in the chopped cashew nuts.
The caramel-nut mixture on the baked dough and spread again about 15 min. bake.

After baking, let cool slightly and serve warm part with a long, sharp knife. In this more than dragging and pressing the knife in between every now and then clean off, otherwise remain too much of the caramel stick to the knife ...