Salted Caramel and Walnut Slice Recipe | Cook the Book

Serves: 12 Save

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

Directions

Learn how to make this recipe at Serious Eats