Honey Walnut Shortbread Bars
These honey walnut shortbread bars feature a tender, buttery shortbread base topped with sticky sweet, caramelized walnuts, making for a perfect treat that travels well and is crowd-pleasing.
Ingredients
For the shortbread
- 2.5 cups 2 1/2 cups all-purpose flour The backbone of the shortbread.
- 1 cup 1 cup unsalted butter, cold For the dough.
- 0.5 cup 1/2 cup granulated sugar To make the crust crisp.
- 1 tsp 1 tsp vanilla extract Optional, for a warm note.
- 1 pinch a pinch of salt Balances the sweetness.
For the topping
- 1.5 cups 1 1/2 cups walnuts Halved or chopped; toast for extra depth.
- 3 tbsp 3 tbsp butter For caramelizing walnuts.
- 1/3 cup 1/3 cup honey The star flavor in the walnut topping.
- 2 tbsp 2 tbsp light corn syrup Keeps the topping glossy.
- 1 pinch a pinch of salt For flavor enhancement.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line an 8x8-inch pan with parchment paper, leaving an overhang.
- In a bowl, cream the cold butter and granulated sugar until light. Add vanilla and a pinch of salt.
- Mix in all-purpose flour until it forms a crumbly dough.
- Press the dough into the prepared pan, packing it down firmly. Chill for 15–20 minutes.
- Bake the crust for 18–22 minutes, until pale golden and set. Let cool slightly.
Topping Preparation
- Toast the walnuts in a dry skillet for 2–3 minutes until fragrant.
- In a small saucepan, melt the butter, honey, and corn syrup over low heat. Stir in the toasted walnuts and a pinch of salt. Cook for 1–2 minutes.
- Spread the honey-walnut mixture over the baked shortbread crust.
- Return to the oven for 8–10 minutes to set the topping.
- Remove from the oven and cool completely before slicing into bars.
Notes
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 7 days. Freeze wrapped tightly for up to 3 months.