Honey-Walnut Bars

Directions

1. 1
   Make the shortbread Preheat the oven to 350.
2. 2
   Line a 9-by-13-inch pan with parchment paper, allowing 1 inch of overhang on the long sides.
3. 3
   In the bowl of a stand mixer fitted with the paddle, mix the butter with the flour, sugar and salt at medium speed until a crumbly dough forms, about 6 minutes.
4. 4
   Press the dough into the bottom of the prepared pan in an even layer.
5. 5
   Refrigerate for 20 minutes.
6. 6
   Bake the shortbread for 25 minutes, until golden brown; rotate the pan from front to back halfway through baking.
7. 7
   Transfer to a rack and let cool completely.
8. 8
   Meanwhile, make the walnut caramel In a medium saucepan, melt the butter over moderate heat.
9. 9
   Whisk in the honey, both sugars and salts and the vanilla.
10. 10
    Cook, stirring occasionally, until the caramel reaches 220 on a candy thermometer, 2 to 3 minutes.
11. 11
    Carefully add the cream and cook until the mixture reaches 238, 3 to 4 minutes.
12. 12
    Stir in all of the walnuts and cook until fragrant and toasty and slightly thickened, about 3 minutes longer.
13. 13
    Pour the walnut caramel over the shortbread and let cool completely.
14. 14
    Using the parchment paper, lift onto a cutting board.
15. 15
    Cut into bars and serve.