Honey Walnut Bars

These chewy honey walnut bars are a rich, satisfying dessert layered with texture and flavour, featuring a buttery base topped with a gooey honey caramel filling that delivers the perfect balance of sweetness and crunch. BeeMaid Honey enhances the caramel with natural depth while helping create a soft, tender bite, while a generous layer of walnuts adds a crisp, nutty contrast that complements the smooth filling. Ideal for bake sales, holiday trays, or everyday treats, these bars feel indulgent without being complicated, and thanks to honey’s ability to lock in moisture, they stay fresh and soft longer. If you’re looking for a classic dessert bar with a rich caramel twist and plenty of texture, this honey walnut bar recipe is one to keep on repeat.

Vegetarian

Ingredients

Shortbread Cookie Base

1 Cup

Flour

2 Tbsp

BeeMaid Honey

1/4 Cup

Powdered Sugar

1/2 Cup

Unsalted Butter (room temp)

Honey Caramel Filling

1 Cup

Walnuts (chopped)

1/2 Cup

BeeMaid Honey

1/3 Cup

Brown Sugar

1/4 Cup

Heavy Cream

6 Tbsp

Unsalted Butter

1/2 Tsp

Salt

1 Tsp

Vanilla Extract

1 Tsp

Lemon Zest

Directions

Preheat oven to 350F. Lightly grease an 8×8 inch baking pan or baking dish and line all sides with parchment paper.
In a large mixing bowl, combine the BeeMaid Honey, butter and powdered sugar until creamy in texture. Then slowly add in the flour and mix with a spatula until a thick shortbread dough is formed.
Add the dough to the baking dish and press down flat in a single layer to create the crust. Prick a few holes across the dough with a fork.
Bake for 15-20 minutes, ensuring the dough is not too firm. Remove from oven and let rest for 10 minutes.
While the dough base bakes, add the BeeMaid Honey, brown sugar and butter to a medium saucepan and bring to a light boil on medium high heat and slowly stir until the butter and sugar are dissolved.
Once combined, remove the honey caramel sauce from the heat and let rest for about 5 minutes. Then add in the heavy cream, vanilla extract, lemon zest and salt.
Stir in the chopped walnuts, ensuring they are fully coated.
Allow the caramel sauce to slightly cool and then pour on top of the shortbread crust in an even layer. Place in the refrigerator for one hour, allowing the caramel layer to cool and thicken.
Remove the walnut bars from the parchment and cut into uniform squares.
Enjoy!