Salted Caramel and Walnut Slice Recipe | Cook the Book

Ingredients (18)

• For the shortbread base:
• 1 cup all-purpose flour
• 1⁄2 cup light brown sugar
• 1⁄2 cup walnuts, finely ground
• 1⁄4 cup unsweetened dried coconut
• Pinch of salt
• 1⁄2 cup (1 stick) unsalted butter, melted
• 1⁄2 teaspoon vanilla extract
• For the caramel filling:
• 1⁄4 cup honey
• 2 tablespoons unsalted butter
• One 14-ounce can sweetened condensed milk
• 1⁄4 teaspoon salt
• For the chocolate topping:
• 6 ounces bittersweet chocolate, broken into pieces
• 1 tablespoon unsalted butter
• 1 tablespoon vegetable oil
• Flaky sea salt