Shortbread, walnut, caramel and chocolate come together to make decadent squares that are impossible to resist.
- Prep time 30 minutes
- Total time 1 hour & 15 minutes
Ingredients
Shortbread:
Walnut Caramel:
Topping:
Method
Preheat oven to 350°F. Line 8-inch baking pan with parchment paper, leaving overhang on all sides.
Shortbread: In large bowl, using hand mixer on medium speed, beat together butter, sugar and salt until fluffy, about 3 minutes; stir in flour just until combined. Press into bottom of prepared pan; refrigerate for 10 minutes. Prick all over with fork. Bake until golden, 25 to 30 minutes. Let cool slightly.
Walnut Caramel: In saucepan, bring butter, condensed milk and maple syrup to simmer over medium heat; cook, whisking constantly, until thickened and light golden, 5 to 8 minutes. Remove from heat. Whisk in vanilla and salt; stir in nuts. Scrape over Shortbread, spreading evenly; refrigerate for 15 minutes.
Topping: In heatproof bowl set over saucepan of gently simmering water, melt chocolate with butter; spread over Walnut Caramel. Refrigerate until chocolate is set, about 2 hours. Cut into squares.
Makes about 25 squares.
Nutritional facts PER SQUARE: about
- Fibre 1 g
- Sodium 93 mg
- Sugars 20 g
- Protein 3 g
- Calories 249
- Total fat 16 g
- Potassium 118 mg
- Cholesterol 28 mg
- Saturated fat 9 g
- Total carbohydrate 25 g
%RDI
- Iron 5
- Folate 6
- Calcium 5
- Vitamin A 9
- Vitamin C 1
