Walnut Pecan Caramel Bars
These walnut pecan caramel bars are a great combination of melt-in-your-mouth buttery shortbread, silky caramel and a crunchy nutty topping.
Prep Time 2 hours hrs 15 minutes mins
Cook Time 30 minutes mins
Total Time 2 hours hrs 45 minutes mins
For the shortbread
- 150 g unsalted butter chilled and cubed
- 75 g light brown sugar
- 75 g ground almonds
- 150 g plain flour
- 1 tsp vanilla extract
For the caramel topping
- 1 can Nestlé Carnation Caramel or dulce de leche
- 100 g unsalted butter
- 100 g light brown sugar
- 1 tbsp golden syrup
- 100 g pecans (50g of these, chopped)
- 100 g walnuts (50g of these, chopped)
Grease and line a 20cm square baking tin, then place all the ingredients for the shortbread in a food processor and whiz to a dough. Alternatively, add all ingredients to a bowl and use your fingertips to rub the butter into the mixture until it resembles breadcrumbs. Then continue to bring together until it forms a dough.
Press the shortbread mixture into the base, prick with a fork and then loosely cover with clingfilm and chill for at least 1 hour.
Preheat the oven to 160C/140C fan and bake the shortbread for 25-35 minutes or until very lightly coloured, then leave it to cool.
If you haven't already, chop 50g of your pecans and 50g of your walnuts. Leave the remaining nuts whole.
Place all the ingredients for the caramel in a large wide nonstick saucepan and bring to the boil, stirring until melted and amalgamated. Reduce the heat slightly so the top is still bubbling nicely all over and cook for 8-9 minutes, stirring frequently. Pour the caramel over the shortbread base.
Scatter the top with the chopped and whole nuts, then place in the fridge for at least an hour until set.
Use a square cookie cutter and a sharp knife to cut bars from your traybake and enjoy!
Keyword caramel, coconut, millionaire's shortbread, pecans, sea salt, shortbread, traybake, walnuts