Walnut bars are a buttery and rich dessert treat. Crunchy walnuts are coated in a chewy honey caramel, then baked on top of a buttery and tender shortbread cookie crust.
Preheat oven to 375 degrees Fahrenheit. Line an 8x8 baking pan with parchment paper and set aside.
In a bowl, cream together butter and sugar. Add vanilla and stir to combine. Add flour to butter mixture and mix until a dough forms. Dough may be crumbly, but will hold together when pinched between two fingers.
Press dough into an even layer in prepared baking pan. Prick the top of the dough with a fork, then bake for 20 minutes, or until lightly browned around edges and top. Remove bars from oven and set aside until topping is ready. Leave your oven on.
Topping
In a saucepan over medium heat, add butter, sugar, and honey. Bring to a boil. Boil for 2 minutes, then add heavy cream. Boil for 1 more minute.
Remove from heat and add vanilla extract and salt. Stir to combine. Add walnuts and stir to coat.
Pour topping over shortbread crust. Place bars back in the oven and bake for about 18-22 minutes, or until entire top is bubbly. Remove from oven and allow to cool completely before slicing (topping needs time to firm up).
These bars are very sweet, so small slices (20-24 for this size pan) work best.
Notes
Walnuts can be substituted with your favorite nut. Cashews, peanuts, or almonds are great choices.
Bars will keep for 3-5 days at room temperature in a sealed container. If storing in the refrigerator, allow to come to room temperature before serving.
Use the spoon and level method for measuring your flour: Use a spoon to add flour to your measuring cup, then level off the top with a knife. If scooping flour using your measuring cup, this compacts flour into the cup and adds up to 25% extra flour to your recipe. For best accuracy, weigh your flour instead.