Chocolate Caramel Walnut Bars. These are so addictive! Easy to make and always popular! Flexible so you can use your favorite chocolate, like milk, dark, white and also use whatever nuts you love!
I've made this particular recipe using milk chocolate and walnuts, however, I've also made this using white chocolate and also cashew nuts! So whatever is your favorite, you decide.
I love the texture of these bars. They're crunchy from the nuts, crisp from the cookie base and then chewy from the caramel. As for the taste, well, they really are out of this world. If you're a caramel fan, then you will really enjoy these.
As far as storage goes, I haven't been able to test longer than 2 days because they never last long enough! Once cooled, I pop them in an airtight container and keep at room temperature, and by the second day, they are still as good as when they were first baked.
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I should imagine these will keep nicely for a week or so, or alternatively, they will freeze if you put them in a ziplock bag.
So if you did want to make ahead for a party or perhaps Christmas time, then these would be great in the freezer.
Check out our easy English Chocolate Tiffin Bars. They're really easy to make, no bake and perfect for a sweet treat with your coffee or tea!
Prep Time
20 minutes
Cook Time
50 minutes
Yield
Makes a 9 inch square pan, cut the bars to a size that suits. I cut to 16 slices
Ingredients
For crust
1 cup /225 g unsalted butter, room temperature
⅔ cup / 130 g brown sugar
2 ⅔ cups / 330 g all-purpose / plain flour
½ teaspoon salt
For topping
½ cup / 110 g unsalted butter
1 cup / 200 g light brown sugar
⅓ cup / 110 g honey
2 tablespoons heavy cream
2 cups / 290 g chopped walnuts * Suitable to swap for other nuts
7 oz / 200 g Milk Chocolate * Suitable to swap for other chocolate
Instructions
1. Preheat the oven to 350 F / 180 C / gas 4 and line a 9 inch square pan with kitchen foil or parchment paper, making the sides bigger so you can use the edges to lift it out later.
The crust
2. Add the flour, salt, butter and brown sugar in a mixer and pulse until crumbs
3. Add the crust mixture to the pan and press down, make it firm and then place in the oven for 30 minutes.
The filling
4. In a saucepan, add the butter, honey, brown sugar, and heavy cream, and stir over medium heat. Allow the mixture to gently simmer for about 1 minute, then add the chopped walnuts and combine.
5. Remove the crust from the oven and whilst it is still hot, pour the pecan filling all over the hot crust spreading evenly so the whole surface is covered.
6. Place the pan in the oven bake for an extra 20 minutes.
7. When done, let the Caramel walnut bars completely cool then in a bowl, add the chocolate and pop in the microwave at 30 second intervals, stirring in between, until it is all melted.
Pour the chocolate over the cooled bars, spread evenly, and leave in the pan until set.
You can pop in the fridge for an hour or freezer for 20 minutes to speed up cooling if you can't wait.
When cold, lift it out of the tray and slice to your desired size.
Check out our delicious Toffee Nut Bars! It's an easy sweet treat and so popular!
We'd love to hear from you and what you thought of our chocolate caramel pecan bars recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
Recipe Card
Chocolate Caramel Walnut Bars
Chocolate Caramel Walnut Bars. These are so addictive! Easy to make and always popular! Flexible so you can use your favorite chocolate, like milk, dark, white and also use whatever nuts you love!
Ingredients
For crust:
- 1 cup or 225 g unsalted butter, room temperature
- ⅔ cup or 130 g brown sugar
- 2 ⅔ cups or 330 g all-purpose / plain flour
- ½ teaspoon salt
For topping:
- ½ cup or110 g unsalted butter
- 1 cup or 200 g light brown sugar
- ⅓ cup or 110 g honey
- 2 tablespoons heavy cream
- 2 cups or 290 g chopped Walnuts * Suitable to swap for other nuts
- 7 oz or 200 g Milk Chocolate * Suitable to swap for other chocolate
Instructions
- Preheat the oven to 350 F / 180 C / gas 4 and line a 9 inch square pan with kitchen foil or parchment paper, making the sides bigger so you can use the edges to lift it out later.
- Add the flour, salt, butter and brown sugar in a mixer and pulse until crumbs
- Add the crust mixture to the pan and press down, make it firm and then place in the oven for 30 minutes.
- In a saucepan, add the butter, honey, brown sugar, and heavy cream, and stir over medium heat. Allow the mixture to gently simmer for about 1 minute, then add the chopped walnuts and combine.
- Remove the crust from the oven, and whilst it is still hot, pour the pecan filling all over the hot crust, spreading evenly so the whole surface is covered.
- Place the pan in the oven and bake for an extra 20 minutes.
- When done, let the Caramel walnut bars completely cool, then, in a bowl, add the chocolate and pop in the microwave at 30 second intervals, stirring in between, until it is all melted.
- Pour the chocolate over the cooled bars, spread evenly, and leave in the pan until set. You can pop the whole pan in the fridge for an hour or freezer for 20 minutes to speed up cooling if you can't wait.
- When cold, lift it out of the tray and slice to your desired size.
Recommended Products
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Cuisinart AMB-9SCKCH 9-Inch Chef's Classic Nonstick Bakeware Square Cake Pan, Champagne -
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Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 711Total Fat: 44gSaturated Fat: 17gUnsaturated Fat: 28gCholesterol: 55mgSodium: 90mgCarbohydrates: 74gFiber: 4gSugar: 37gProtein: 10g
Nutrition information isn’t always accurate
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