Caramel Walnut Bars

1. Preheat the Oven

Preheat your oven to 180°C (350°F) and lightly grease, then line a 25×30 cm (10”×12”) baking tin. Set it aside.

2. Prepare the Base

In a large mixing bowl, combine 425 grams of plain flour, 200 grams of caster sugar, and ½ teaspoon of salt. Mix thoroughly until all ingredients are well combined.

Cut in 150 grams of unsalted butter and add 1 egg yolk. Using a pastry cutter or your fingers, work in the butter until the mixture resembles coarse breadcrumbs.

Add some water to the dough if necessary, 1 tablespoon at a time, and mix until the dough just comes together.

Press the dough evenly into the bottom of the prepared baking tin.

3. Prebake the Base

Bake the base in the preheated oven for approximately 15-20 minutes, or until lightly golden brown around the edges.

Once baked, remove the base from the oven and allow it to cool slightly before adding the filling.

4. Prepare the Filling

Heat a frying pan without oil over low heat and lightly toast the walnuts for a few minutes before chopping them. This brings out their natural oils and intensifies their taste.

In a mixing bowl, whisk together 380 grams of sweetened condensed milk, 1 egg, 150 grams of chopped walnuts, 150 grams of chopped chocolate, and ¼ teaspoon of ground nutmeg.

If your caramel has been refrigerated, weigh 300 grams and gently warm it up over low heat, stirring occasionally to prevent burning. You want the caramel to be pourable but not too hot.

5. Assemble the Caramel Walnut Bars

Pour the warmed caramel evenly over the slightly cooled base. Then distribute an even layer of the walnut-chocolate mixture.

6. Final Bake

Return the baking tin to the oven and bake for another 25-30 minutes, or until the filling is set and slightly golden on top.

7. Serve

Once baked, remove the baking tin from the oven and let it cool completely before slicing into bars.

Tips for Perfect Caramel Walnut Bars

Prebake the Base Properly: Make sure the base is lightly golden around the edges before adding the caramel. This ensures it doesn’t get soggy under the caramel layer.

Slightly Cool the Base: Do not add the caramel right after removing the base from the oven. Allow it to cool slightly so that the caramel layer sticks without melting into the base.

Distribute the Nuts Evenly: Make sure the walnuts and chocolate are evenly distributed throughout the filling to ensure each bite has a balanced flavour.

Proper Storage

At Room Temperature: These bars can be stored in an airtight container at room temperature for up to 3 days.

Longer Storage: For longer storage, keep them in the refrigerator for up to a week or freeze them (well wrapped) for up to 3 months. Allow them to come to room temperature before serving.

Variations

Coconut Caramel Bars: Replace the ground nutmeg in the filling with 50 grams of desiccated coconut for a tropical flavour.

Espresso Caramel Bars: For an additional coffee kick, mix a pinch of espresso powder into the walnut filling.

Apple Caramel Bars: Dice an apple and spread it on top of the caramel layer before adding the walnut filling.

Related Recipes

If you liked these Caramel Walnut Bars, check out the following recipes too:

Apple Walnut Muffins

Spiced Apple Cake with Caramel Drizzle

Walnut Cake

Conclusion

The combination of caramel and walnuts in these bars creates a truly decadent dessert. The nutmeg provides a pleasant note that refines every bite. They’re a guaranteed crowd pleaser!