Caramel Nut Bars
Indulge in the perfect balance of sweet, salty, and nutty with these irresistible Caramel Nut Bars. Featuring a buttery, melt-in-your-mouth shortbread crust topped with a luscious homemade caramel layer and a medley of toasted nuts like pecans, almonds, and cashews, these bars are a true crowd-pleaser. A hint of honey and a sprinkle of flaky sea salt elevate them to gourmet status, making them the ultimate treat for party platters, holiday gifting, or simply satisfying your sweet tooth. With just 20 minutes of prep time, these bars are deceptively simple to make yet boast a luxurious combination of textures and flavors. Whether you’re hosting or craving a decadent snack, these Caramel Nut Bars are guaranteed to shine!
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Recipe Information
Ingredients
- 225 grams unsalted butter
- 100 grams granulated sugar
- 1 teaspoon vanilla extract
- 240 grams all-purpose flour
- 0.5 teaspoon salt
- 400 grams sweetened condensed milk
- 100 grams brown sugar
- 60 milliliters heavy cream
- 1 tablespoon honey
- 200 grams mixed nuts (pecans, almonds, cashews, etc.)
- 0.5 teaspoon flaky sea salt (optional)
Instructions
Preheat your oven to 175°C (350°F) and line a 9x9-inch baking pan with parchment paper, making sure it hangs over the sides for easy removal.
In a large mixing bowl, cream together 150 grams of unsalted butter and granulated sugar until light and fluffy. Stir in the vanilla extract.
Gradually add the all-purpose flour and salt to the butter mixture, mixing until a dough forms.
Press the dough evenly into the prepared pan and prick it lightly with a fork to prevent puffing during baking.
Bake the crust for 15-18 minutes, or until lightly golden. Set aside to cool slightly while preparing the caramel layer.
In a medium saucepan, combine the remaining 75 grams of butter, sweetened condensed milk, brown sugar, heavy cream, and honey over medium heat.
Stir frequently and bring the mixture to a gentle boil. Reduce heat to low and simmer for 10-12 minutes, stirring constantly, until the caramel thickens and turns a golden color.
Remove the caramel from heat and pour it evenly over the baked crust. Use a spatula to smooth it out.
Sprinkle the mixed nuts evenly over the caramel layer, pressing them lightly to adhere. If desired, sprinkle flaky sea salt on top.
Return the pan to the oven and bake for an additional 10-12 minutes, or until the caramel is bubbling slightly around the edges.
Remove the pan from the oven and let the bars cool completely at room temperature before transferring them to the refrigerator to set for at least 1 hour.
Once set, use the parchment paper overhang to lift the bars from the pan. Slice into 16 squares or rectangles, and serve.
Nutrition Facts
Calories |
6048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 357.2 g | 458% | |
| Saturated Fat | 161.1 g | 806% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 694 mg | 231% | |
| Sodium | 2755 mg | 120% | |
| Total Carbohydrate | 659.4 g | 240% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 447.1 g | ||
| Protein | 93.9 g | 188% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1516 mg | 117% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 3228 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
