Salted Honey Walnut Bars

• Vegetarian

• Condiments

  • 12 oz Honey

• Baking & Spices

  • 9 oz All-purpose flour
  • 7 1/2 oz Brown sugar, packed
  • 3/4 tsp Kosher or fine sea salt
  • 4 oz Powdered sugar
  • 1/2 tsp Sea salt, large flaked
  • 4 oz Semi-sweet chocolate
  • 2 tsp Vanilla extract

• Nuts & Seeds

  • 10 oz Walnuts, toasted and coarsely chopped

• Dairy

  • 14 oz Butter, unsalted
  • 4 oz Heavy cream

Found on sugarhero.com

Ingredients

• 9 oz (2 cups) all-purpose flour
• 4 oz (1 cup) powdered sugar
• 8 oz (1 cup) unsalted butter, at room temperature
• 6 oz (12 tbsp) unsalted butter, cubed
• 7½ oz (1 cup) packed brown sugar
• 12 oz (1 cup) honey
• 10 oz (2½ cups) walnuts, toasted and coarsely chopped
• 4 oz (1/2 cup) heavy cream
• 2 tsp vanilla extract
• ¾ tsp kosher or fine sea salt
• 4 oz semi-sweet chocolate
• ½ tsp large flaked sea salt, for finishing

Directions

• Preheat the oven to 350 F. Line a 9x13-inch baking pan with foil, extending the foil up and over the sides, and spray with nonstick cooking spray.
• Combine the flour, powdered sugar, and butter in the bowl of a food processor, and pulse for 20-30 seconds, until the mixture comes together into a soft dough. Dont overprocess it—stop when there are still a few bits of dry flour remaining, and knead the rest in with your hands.
• Press the crust into the prepared pan, then bake at 350 F for 20-25 minutes, until it is golden brown around the edges. Cool the crust while you prepare the filling.
• Combine the butter, brown sugar, and honey in a medium saucepan over medium heat. Stir while the butter and sugar melt. Bring the mixture to a boil and let it boil, stirring only occasionally, for five minutes. After five minutes, remove the pan from the heat and stir in the walnuts, cream, vanilla, and fine sea salt.
• Pour the filling over the crust and bake the bars for 20-25 minutes, rotating halfway through the cooking time, until the bars are bubbling all over. They wont be completely set, and should still jiggle when you move the pan, but the filling should have bubbles over the entire surface. Remove from the oven and let them cool on a wire rack.
• The bars will firm up as they cool, so for the cleanest cuts, make sure theyre completely cool before cutting them—either by letting them sit at room temperature for 3-4 hours, or by placing them in the refrigerator for an hour. Cut them into small squares or slim rectangles.
• Melt the chocolate in the microwave, and drizzle the chocolate over the tops of the bars. Sprinkle a big pinch of large flaked sea salt over each bar. Refrigerate them again, briefly, to set the chocolate before serving.
• These bars keep very well for several weeks. The bottom stays relatively crisp and the top stays moist from all of the honey. Theyre a good make-ahead dessert and can be kept in an airtight container at room temperature for 1-2 weeks, or in the refrigerator for 2-3 weeks.