Walnut Bar

These walnut bars are simply irresistible, divine, fantastic and to die for! Impossible to eat just a square, at least for me it is, and they are great with a hot cup of coffee.

The bars are essentially just a thick shortbread bottom and a layer of sweet walnut filling on top, baked in a simple loaf baking pan.

These walnut bars are great when you are taking a break and you want something sweet to much on!

When you have a large party, making these walnut bars are convenient for your guests so they can hold the bars in their hands while walking around to mingle.

Close look at the bars.

I paired the walnuts bars with chocolate because it was the holidays!

Make about 3 dozen bars:

For the crust:

1cup + 2 tablespoons unsalted butter (2 1/4 sticks)

3/4 cup packed light brown sugar

1/2 teaspoon salt

3 cups all purpose flour

For the filling

1/2 cup unsalted butter (1 stick)

1/2 cup packed light brown sugar

1/4 cup + 2 tablespoons honey

2 tablespoons granulated sugar

1/4 teaspoon salt

2 cups walnuts

1/2 teaspoon pure vanilla extract

Equipment: 9 by 13 inch baking pan

Note: you can cut the recipe in half which I did here and use a loaf pan to bake the bars.

First make the crust! Put butter and brown sugar into a bowl and whisk with an electric mixer at medium speed until light and fluffy, about 2 minutes.

Add salt and flour, 1 cup at a time.

Keep mixing until fully incorporated after each addition of flour. Continue mixing until dough begins to come together in large clumps.

Press dough about 1/4 inch thick into mold.

Pre-heat oven at 375 degrees and bake until lightly golden about 15 to 20 minutes.

Make the filling: Place butter, brown sugar, honey, granulated sugar, and heavy cream in a sauce pan over high heat.

Bring to a boil, stirring constantly until mixture coats the back of a spoon, about 1 minute.

Turn off the heat. Add the walnut, salt, and vanilla.

Stir until well mixed.

Pour the filling into the cooled crust.

Bake in the oven for about 15 to 20 minutes or until the filling bubbles.

Carefully transfer to a wire rack to cool completely.

Run a knife around the edges of the pan and invert onto a cutting board. Use a sharp knife to cut into 1 by 3 inch bars.

Bars can be stored in an airtight container at room temperature up to 1 week.