Active Time
30 MIN
Total Time
45 MIN
Yield
Serves : Makes 24 bars
© Dan Goldberg

How to Make It

Step 1    Make the shortbread

Preheat the oven to 350°. Line a 9-by-13-inch pan with parchment paper, allowing 1 inch of overhang on the long sides. 
In the bowl of a stand mixer fitted with the paddle, mix the butter with the flour, sugar and salt at medium speed until 
a crumbly dough forms, about 6 minutes. Press the dough into the bottom of the prepared pan in an even layer. Refrigerate for 20 minutes.

Step 2    

Bake the shortbread for 25 minutes, until golden brown; rotate the pan from front to back halfway through baking. Transfer to a rack and let 
cool completely.

Step 3    Meanwhile, make the walnut caramel

In a medium saucepan, melt the butter over moderate heat. Whisk in the honey, both sugars and salts and the vanilla. Cook, stirring occasionally, until the caramel reaches 220° on a candy thermometer, 2 to 3 minutes. Carefully add the cream and cook until the mixture reaches 238°, 3 to 4 minutes. Stir in all of the walnuts and cook until fragrant and toasty and slightly thickened, about 3 minutes longer.

Step 4    

Pour the walnut caramel over the shortbread and let cool completely. Using the parchment paper, lift onto a cutting board. Cut into bars and serve.

Make Ahead

The bars can be refrigerated for up to 5 days.

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