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Thursday, October 14, 2021

Sweet and Salty Cashew Blondies, only 3 ingredients for delicious bar cookies!

Fall weather usually calls for more calories, with outdoor sports and chores. These Sweet and Salty Cashew Blondies are exactly what you will want to make. So convenient with Whole Wheat Self-Rising Flour, you can have these in the oven in about five minutes... 

I am finally back in the kitchen! Now don't get me wrong, I have been helping make our shared family dinners, but for the most part except for morning oats, this is the first recipe I have made in over eight weeks...and don't ask me why, but I was a bit hesitant to just get in and get it done. Crazy with so many years spent cooking, I know!


During my eight weeks of downtime, I wasn't even interested in researching recipes, and food was not a priority. I have had this recipe for Sweet and Salty Cashew Blondies in line, just waiting for quite some time. The only recipe I did research was for making our own chicken feed. I have to say, taking care of the hens kept me going. Twice a day to the coop for offering food, and gathering eggs gave me the opportunity for a bit of fresh air without too much energy being expended. 


Gosh, even my little herb garden took a backseat to the flock! But the herb pots have now been brought into the house for wintering over. I cut the chives back, minced the "harvest" and you can already see signs of new growth. The thyme may be a lost cause and need to be completely cut back and disposed of. The rosemary is the hardiest and still healthy. 


Our weather is rapidly changing here in Montana, it got chilly overnight. Our mountain tops show signs of snow, and while we did get some on the valley floor, it did not stick. The chilly weather is why I made these Sweet and Salty Cashew Blondies as my first recipe coming back to the kitchen. Sometimes I need a little pick-me-up in the afternoon to keep going. We still have lots to do, and while it won't all get done right away, I like continuing to work at it as the weather permits. 


A few notes about this recipe. 

You can use your own preferred nut(s) of choice, in addition to a few chocolate chips, just be sure to keep the total of ingredients to 2 1/2 cups total volume otherwise you will not be able to stir it together! 


As written this is not a super sweet bar cookie, think an old fashioned chewy Lorna Doone with cashews. Due to the nature of cashews to soften when warm, you will want to let the pan of baked cookies cool completely for the cashews to return to a crunchy state, before cutting. If you prefer a sweeter cookie, dried fruit is always a good choice! Or a couple of tablespoons of brown sugar...Again simply keep the total volume at 2 1/2 cups.


This is a stiff batter, and it needs to be baked thoroughly. Make sure you bake these cookies until a rich golden brown, for a delightfully chewy bar cookie.


We of course use our homemade Whole Wheat Self-Rising Flour, but feel free to use the style of S/R flour you prefer. And finally, while I will serve these plain, feel free to make a simple glaze to drizzle over the top if desired!


Ingredients needed for this recipe:
  • cashews
  • sweetened condensed milk
  • whole wheat self-rising flour
You will also need:
  • measuring cups
  • medium-sized mixing bowl
  • silicone spatula
  • 7X12 baking pan
Now we are ready to begin!

Sweet and Salty Cashew Blondies
by the seat of my pants, 
inspired by: the links site
350-degree oven

2 - 2 1/2 c roasted and salted cashews - do not use a dry roasted nut
1 14 oz. can of Sweetened Condensed Milk
1 1/4 c Whole Wheat Self-Rising Flour

Combine all of the recipe ingredients in a medium-sized mixing bowl, the batter will be stiff. 



Spoon into a prepared 7X12 baking pan, and press batter evenly into the pan, taking care to get the corners of the pan filled with the batter. 


Bake 22-25 minutes until golden brown. Let cool in the pan completely before cutting. Store in a covered container so the blondies do not dry out. 


Storage options for Sweet and Salty Cashew Blondies. Store covered in a lidded container or tightly sealed freezer bag for up to seven days. For longer storage the blondies may be frozen, however, do expect a slight loss of flavor and crunch.


UPDATE:  For your convenience, a "copy and paste" version of Sweet and Salty Cashew Blondies has been included below. 

Featured recipe at: 

Scratch Made Food! & DIY Homemade Household featured at What's For Dinner Sunday!
Scratch Made Food! & DIY Homemade Household featured at What's For Dinner Sunday!

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Printable "copy and paste" version:


Sweet and Salty Cashew Blondies
inspired by: the links site
350-degree oven

2 - 2 1/2 c roasted and salted cashews - do not use a dry roasted nut
1 14 oz. can of Sweetened Condensed Milk
1 1/4 c Whole Wheat Self-Rising Flour

Combine all of the recipe ingredients in a medium-sized mixing bowl, the batter will be stiff. 

Spoon into a prepared 7X12 baking pan, and press batter evenly into the pan, taking care to get the corners of the pan filled with the batter. 


Bake 22-25 minutes until golden brown. Let cool in the pan completely before cutting. Store in a covered container so the blondies do not dry out. 


Storage options for Sweet and Salty Cashew Blondies. Store covered in a lidded container or tightly sealed freezer bag for up to seven days. For longer storage the blondies may be frozen, however, do expect a slight loss of flavor and crunch.

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