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Honey Walnut Bars

Rich Honey Walnut Bars with Buttery Shortbread Delight

Indulge in these Honey Walnut Bars, featuring a buttery shortbread base and a rich caramel topping.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 2 hours
Total Time 3 hours
Servings: 16 bars
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shortbread Crust
  • ½ cup Unsalted Butter Adds richness to both the crust and topping; for a salted version, reduce added salt accordingly.
  • ⅓ cup Granulated Sugar Sweetens the shortbread crust; no substitutions recommended.
  • ¼ teaspoon Vanilla Extract Enhances flavor in the crust; almond extract can offer a vibrant twist.
  • 1 ¼ cups All-purpose Flour Provides structure; opt for a gluten-free blend if desired.
  • ⅛ teaspoon Salt Balances sweetness; essential for a delightful flavor profile.
For the Topping
  • ¾ cup Brown Sugar Adds depth of flavor and moisture to the topping; avoid substitutions for best results.
  • ½ cup Honey Acts as a binder and sweetener in the topping; maple syrup is a lovely alternative.
  • 2 cups Chopped Walnuts Adds crunch and nutty flavor; switch to pecans, almonds, or cashews as per your taste.
  • ⅓ cup Heavy Cream Enhances richness in the caramel; half-and-half works in a pinch.

Equipment

  • 8x8-inch baking pan
  • Mixing Bowl
  • medium saucepan
  • Spatula

Method
 

Step‑by‑Step Instructions for Honey Walnut Bars
  1. Preheat oven to 375°F (190°C) and line an 8x8-inch baking pan with parchment paper. Cream together unsalted butter and granulated sugar until light and fluffy. Stir in vanilla extract. Gradually add flour and salt to form a cohesive dough. Press evenly into the pan and prick with a fork. Par-bake for 20 minutes.
  2. In a medium saucepan, combine unsalted butter, brown sugar, and honey. Stir until boiling then boil for 2 minutes without stirring. Mix in heavy cream and boil for another minute. Remove from heat and stir in vanilla extract, salt, and chopped walnuts.
  3. Pour topping evenly over the baked crust, spreading gently. Bake for an additional 18 to 22 minutes until bubbly and slightly set. The edges should be golden brown.
  4. Allow bars to cool completely in the pan on a wire rack for 1-2 hours. Lift bars out using parchment paper and cut into squares or rectangles for serving.

Nutrition

Serving: 1barCalories: 200kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 60mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 15mgIron: 1mg

Notes

Store in a sealed container at room temperature for up to 3 days or refrigerate for up to 5 days. Freeze individually wrapped for up to 3 months.

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