Walnut Honey Bars
Indulge in the rich, nutty decadence of Walnut Honey Bars, a sweet treat that combines a buttery shortbread crust with a luscious honey-caramel walnut topping. Perfectly golden and slightly caramelized, these bars feature a delightful crunch from chopped walnuts, balanced by the smooth, sticky sweetness of honey and brown sugar. With just 20 minutes of prep time, this easy yet elegant dessert is ideal for holidays, gatherings, or an everyday indulgence. Serve them as a standalone dessert or pair them with a cup of coffee or tea for an irresistible snack. These Walnut Honey Bars not only satisfy your sweet tooth but also highlight simple, wholesome ingredients for a rustic, homemade feel.
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Recipe Information
Ingredients
- 225 grams Unsalted butter
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 300 grams All-purpose flour
- 0.5 teaspoon Salt
- 180 ml Honey
- 150 grams Brown sugar
- 120 ml Heavy cream
- 200 grams Walnuts, chopped
Instructions
Preheat your oven to 175°C (350°F) and line a 9x13 inch (23x33 cm) baking pan with parchment paper, leaving some overhang for easy removal.
In a large bowl, beat 150 grams of the softened butter and granulated sugar with an electric mixer until light and creamy. Mix in the vanilla extract.
Gradually add the flour and salt to the butter-sugar mixture and stir until a soft dough forms.
Press the dough evenly into the prepared baking pan to form the shortbread base. Use the back of a spoon or a flat-bottomed cup to smooth it out. Prick the dough lightly with a fork to prevent bubbling while baking.
Bake the shortbread crust for 15-18 minutes, or until lightly golden around the edges. Remove from the oven and let cool slightly while you prepare the topping.
In a medium saucepan, combine the honey, brown sugar, and remaining 75 grams of butter over medium heat. Stir until the sugar dissolves and the mixture begins to bubble.
Reduce the heat to low and slowly stir in the heavy cream. Allow the mixture to simmer for 2-3 minutes, stirring occasionally, until it thickens slightly.
Remove the saucepan from the heat and fold in the chopped walnuts, ensuring they are evenly coated in the honey mixture.
Pour the walnut-honey topping over the baked crust, spreading it out evenly with a spatula.
Return the pan to the oven and bake for an additional 15-18 minutes, or until the topping is bubbling and slightly caramelized.
Remove the pan from the oven and let it cool completely at room temperature. For quicker cooling, place the pan in the refrigerator for 1-2 hours.
Once fully cooled, lift the Walnut Honey Bars out of the pan using the parchment overhang. Use a sharp knife to slice them into 16 squares or bars.
Store the bars in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 2 weeks. Serve and enjoy!
Nutrition Facts
Calories |
5981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 369.1 g | 473% | |
| Saturated Fat | 150.3 g | 752% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 618 mg | 206% | |
| Sodium | 1308 mg | 57% | |
| Total Carbohydrate | 652.7 g | 237% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 402.0 g | ||
| Protein | 66.8 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 356 mg | 27% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 1507 mg | 32% | |
*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.
