Caramel Nut Bars Recipe (Buttery Shortbread with Caramel & Nuts)

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A Little History

Caramel nut bars trace back to old-fashioned candy kitchens where caramel, butter, and roasted nuts were combined into chewy squares. Over time, bakers added a shortbread base, turning it into a cross between candy and cookie. Think of it as pecan pie’s cousin—portable, bite-sized, and a whole lot easier to make.

Ingredients

For the Shortbread Base:

  • 2 cups (250g) all-purpose flour
  • 1 cup (226g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract

For the Caramel Nut Topping:

  • 1 cup (226g) unsalted butter
  • 1 cup (220g) packed light brown sugar
  • ½ cup (120ml) heavy cream
  • ½ cup (170g) light corn syrup (or honey for a natural version)
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 ½ cups mixed nuts (pecans, walnuts, almonds, cashews – lightly toasted)

Instructions

Step 1 – Make the Shortbread Base

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
  2. In a large bowl, cream together butter and sugar until light and fluffy.
  3. Add flour, salt, and vanilla. Mix until a soft dough forms.
  4. Press dough evenly into the prepared pan.
  5. Bake for 18–20 minutes, until lightly golden. Set aside to cool slightly.

Step 2 – Make the Caramel Nut Topping

  1. In a medium saucepan, melt butter over medium heat.
  2. Add brown sugar, corn syrup, and heavy cream. Stir continuously.
  3. Bring mixture to a boil, then reduce to a simmer. Cook for 5–6 minutes, until thickened and glossy.
  4. Remove from heat. Stir in vanilla, salt, and nuts.

Step 3 – Assemble

  1. Pour hot caramel nut mixture over the baked shortbread base.
  2. Spread evenly with a spatula so all nuts are coated.
  3. Allow to cool at room temperature for at least 2 hours (or refrigerate 1 hour for quicker setting).

Step 4 – Slice & Serve

  • Once fully set, lift the block out with parchment paper.
  • Cut into squares or bars with a sharp knife.
  • Store in an airtight container at room temp for up to 5 days (or refrigerate for 2 weeks).

Benefits

  • Protein-rich thanks to nuts (pecans, almonds, cashews).
  • Energy booster: natural fats + caramel sugar = quick pick-me-up.
  • Keeps well – perfect for gifting, potlucks, or holiday trays.
  • Customizable: swap nuts for seeds, add a drizzle of chocolate, or sprinkle sea salt on top.

Serving Ideas

  • With coffee or tea as an afternoon treat.
  • As a decadent dessert bar at parties.
  • Chopped and sprinkled over vanilla ice cream.

This recipe makes about 24 big squares (depending on how you cut them).

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