Chewy caramel, rich chocolate and crunchy California walnuts on a shortbread crust - dessert bars don't get much better than this!
1 cup all-purpose flour
1 cup corn starch
1 cup powdered sugar
1 cup unsweetened cocoa
1 teaspoon salt
1 cup unsalted butter, softened
1 cup unsalted butter
1 cup brown sugar, firmly packed
1/2 cup liquid honey
3/4 teaspoon salt
1/4 cup heavy cream
1 tablespoon rum extract
3 cups coarsely chopped California walnuts
- Preheat oven to 325°F (160°C). Line a 9 x 13 x 1-inch pan with aluminum foil, pressing foil against sides and corners of pan with edges hanging over sides of pan. Spray or grease bottom and sides of foil.
- For Shortbread: In a large bowl, whisk together flour, corn starch, icing sugar, cocoa and salt. Add softened butter and mix, using hands, until mixture is moist and crumbly. Press firmly over prepared pan. Bake for 30 minutes.
- For Filling: Combine butter, brown sugar, honey and salt in a 3-quart saucepan over medium heat. Bring to a boil and continue cooking for 3 minutes. Remove from heat. Once bubbling stops, stir in heavy cream and rum extract. Stir in walnuts. Pour over shortbread base, spreading walnuts evenly. Pack firmly. Turn down oven temperature to 300°F (150°C) and continue baking for an additional 20 minutes. Remove carefully from oven (filling will be very loose, but will set as it cools).
- Let stand at room temperature for at least 2 hours. Once completely cooled, use overhanging foil to lift out of pan. Cut into 12 squares, and then cut each square diagonally into triangles.
- Store in an airtight container, in the refrigerator, for up to one week.
Makes 24 triangle bars.
Recipe and photograph provided courtesy of California Walnuts.