Caramel Walnut Bars
Indulge in the rich, buttery decadence of Caramel Walnut Bars, a gourmet treat that marries a tender shortbread crust with a luscious caramel topping studded with crunchy walnuts. Perfectly balanced with a hint of sea salt, these bars deliver a delightful mix of sweet and savory in every bite. Crafted with simple pantry staples like brown sugar, honey, and vanilla extract, this recipe is surprisingly easy to make while yielding results that look and taste bakery-worthy. Whether you're preparing dessert for a special occasion or looking for a crowd-pleasing snack, these chewy, nutty bars are guaranteed to impress. With a prep time of just 20 minutes and minimal fuss, you'll have an irresistible dessert ready to serve that pairs beautifully with coffee or tea.
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 100 grams granulated sugar
- 2 teaspoons vanilla extract
- 260 grams all-purpose flour
- 200 grams light brown sugar
- 120 milliliters heavy cream
- 60 grams honey
- 200 grams walnuts, roughly chopped
- 1 teaspoon fine sea salt
Instructions
Preheat your oven to 180°C (350°F) and line a 9x9-inch (23x23 cm) baking pan with parchment paper, leaving overhang on the sides for easy removal.
In a large mixing bowl, cream together 115 grams of butter and the granulated sugar using a hand or stand mixer until light and fluffy. Mix in 1 teaspoon of vanilla extract.
Gradually add the all-purpose flour to the butter mixture and combine until a crumbly dough forms.
Press the dough evenly into the prepared baking pan, creating an even layer. Prick the surface with a fork to prevent bubbling.
Bake the crust in the preheated oven for 15-20 minutes, or until lightly golden. Remove from the oven and let it cool while you prepare the caramel topping.
In a medium saucepan over medium heat, melt the remaining 55 grams of butter. Stir in the light brown sugar, honey, heavy cream, and the remaining 1 teaspoon of vanilla extract.
Bring the mixture to a boil, stirring constantly, and let it simmer for 5-7 minutes until it thickens slightly. Remove it from the heat and stir in the chopped walnuts and sea salt.
Pour the caramel walnut mixture evenly over the cooled shortbread crust, spreading it out with a spatula.
Bake the assembled bars in the oven for an additional 20-25 minutes, or until the topping is bubbling and golden.
Remove from the oven and let the bars cool completely in the pan. Refrigerate for 1-2 hours to firm up before slicing.
Lift the bars out of the pan using the parchment paper overhang, slice into 16 squares, and serve.
Nutrition Facts
Calories |
330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 144 mg | 6% | |
| Total Carbohydrate | 36.4 g | 13% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 22.3 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 23 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 90 mg | 2% | |
*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.
