Recipes Honey-Walnut Bars 5.0 (1) 2 Reviews Buttery and crisp on the bottom and gooey and nutty on the top, these bar cookies from pastry chef and cookbook author Mindy Segal combine honey and two types of salt in the rich caramel topping. Slideshow: More Dessert Bar Recipes By Mindy Segal Mindy Segal Instagram Mind Segal is a chef, restaurateur, and cookbook author. Having worked in some of Chicago's finest restaurants, including Charlie Trotter's, Ambria, Marché, and MK, she opened her first restaurant, HotChocolate, in 2005. In 15 years, HotChocolate became a beloved restaurant across the country. In 2012, the esteemed James Beard Foundation selected her as the "Outstanding Pastry Chef" in the country, after nominating her five times. In the spring of 2015, she released her best-selling cookbook "Cookie Love."When the pandemic struck in 2020, HotChocolate was forced to close, and she turned it into weekend pop-up bakeries, where she filled the neighborhood with the sweet smell of yeast, sugar, and flour. As of summer 2022, Mindy's Bakery is open on Milwaukee Avenue in Wicker Park, where she and her staff continue to develop their craft. Food & Wine's Editorial Guidelines Updated on April 1, 2015 Print Rate It Share Share Tweet Pin Email These gooey dessert bars feature a rich caramel topping made with honey and two types of salt. Photo: © Dan Goldberg Active Time: 30 mins Total Time: 45 mins Yield: 24 bars Ingredients SHORTBREAD 1 1/2 sticks cold unsalted butter, cut into 1/2-inch dice 1 1/2 cups all-purpose flour 1/3 cup granulated sugar 1/2 teaspoon flaky sea salt, such as Maldon WALNUT CARAMEL 1 1/2 sticks unsalted butter, softened 1/2 cup honey 1/2 cup light brown sugar 1/4 cup dark brown sugar 1 teaspoon kosher salt 1 teaspoon flaky sea salt 1 teaspoon pure vanilla extract 1/2 cup heavy cream 1 cup walnut halves plus 1 cup coarsely chopped walnuts Directions 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. 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. 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. 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. Rate it Print