Heat granulated sugar in high heat. Stirring constantly until melt into a thick brown. Be careful not to burn.
Once sugar is completely melted, add the butter and stir constantly until melted and combined.
After the butter and caramelized sugar have combined, cook for 1 minute without stirring.
Add heavy cream and stir slowly until combined. Then boil for 1 minute without stirring.
Turn off heat then add the salt. Cool the caramel sauce down.
Finely crush Marie biscuits in a food processor or crush with a rolling pin in a ziplock bag. Use 2 cups of crushed Marie biscuits for this recipe.
In a large bowl, stir Marie biscuit crumbs, melted butter, and salt together.
Press mixture into the bottom and up the sides of a 9” x 9” baking tray. Press hard to compact.
Add roasted cashew to the salted caramel sauce and stir until mix well.
Place the cashew and caramel on top of the crust.
Place it on the refrigerator to set the caramel cashew bar for about 1-2 hour.
Remove the caramel cashew bar from the baking tray.
Melt dark chocolate in a double boiler. Place it in a piping bag.
Drizzle melted dark chocolate on top of the caramel cashew bars.
With a knife, cut the caramel cashew bars into 16 square shape bars. (4x4)