The idea of the Cashew Butter Fingers came from our love for my childhood favorite of Peanut Butter Fingers. I received my version of the recipe from my Aunt Raquel. I had made these for years during our marriage of eight years. However, the during the last year, Angel has developed a peanut allergy so we decided to try out her favorite nut of late, cashews, instead of the peanut butter. This recipe also uses the Oatie mix which is party of the Goody Mix platform that my mother-in-law, Laura Hickman created many years ago. This simplifies the need to measure out all of the dry ingredients and follow special processing. Basically, you put all the ingredients in the mixing bowl and blend. It’s that easy. The final result of the Cashew Butter Fingers, vs. the original recipe is a subtle, but delicious change. Cashew from my flavor pallet are smoother and lighter in flavor than peanuts. Since I used the salted version of this nut butter, you also get a little more of that sweet/salty along with the nutty. Either way, these are a delicious combination of chocolate with nutty along with a brown sugar oat cookie base.
Cashew Butter Fingers
- Cookie Base
- 1 1/2 Cups Oatie Mix (get the recipe here)
- 1/4 C . softened butter
- 1/4 C . Salted Creamy Cashew Butter (from Sprouts)
- 1 tsp vanilla
- 1 egg yolk
- Middle Layer
- 1/2 C . Salted Creamy Cashew Butter.
- 1/2 C . Melted Butter
- 1/3 C . Cocoa
- Pinch of Salt
- 1 tsp Vanilla
- 2 Cups Powdered Sugar
- Milk to desired spreading consistency
- Cookkie base - Mix all ingredients until uniform.
- Press in greased 8X8 or 9X9 pan.
- Bake at 325 degrees for 20 minutes. Flatten gently with spatula when removed from oven. Allow to cool for a 5 minutes.
- Cashew butter layer - Add to warm cookie base and spread evenly then cool completely
- Frosting - Mix ingredients together and spread frosting over first two layers and allow to set up. Cut in long "finger-like" bars.