Honey Walnut Bars with Smoked Salt

Honey Walnut Bars
Satisfy your sweet cravings with these delectable Honey Walnut Bars, elevated with a hint of savoury complexity from delicately sprinkled smoked salt.

These Honey Walnut Bars will keep refrigerated for up to 2 weeks. You can swap the nuts for almonds, pistachio or pecans.

Honey Walnut Bars with Smoked Salt Recipe

Serves: 14


160g unsalted butter, softened

1 ½ cups plain flour

⅓ cup caster sugar

¼ tsp smoked salt flakes, plus extra to sprinkle


Honey walnut caramel

160g unsalted butter, chopped

½ cup honey

½ cup firmly packed brown sugar

1 tsp vanilla extract

½ cup double thick cream

1 ¼ cup walnuts, toasted and chopped



Preheat oven to 180°C (160°C fan forced). Line a 20 x 30cm slice tin with non-stick baking paper, allowing 3cm overhang.

Place the butter, flour, caster sugar and salt in the bowl of an electric stand mixer with paddle attached. Beat on medium speed for 6 minutes, or until the mixture is combined.

Press into the base of the tin, smoothing with the back of a spoon. Refrigerate for 20 minutes until firm.

Prick the base with a fork and bake for 25 minutes, or until golden and dry on the surface.

In the meantime, for the honey walnut caramel, combine butter, honey and brown sugar in a medium saucepan over medium heat. Bring to a simmer and cook for 5 minutes, occasionally stirring. Carefully add vanilla and cream; stir to combine (mixture will bubble rapidly). Bring back to a simmer and cook for 1 minute. Add walnuts; stir to coat.

Pour caramel over the biscuit base, return to the oven and bake for 18-20 minutes, or until dark in colour. Set aside to cool for 10 minutes, before removing from the tin to cool completely and cutting into bars. Serve sprinkled with salt.


Smart Tip:

For a chocolate honey version, add 1 tsp Dutch cocoa powder to the caramel when you add the cream.


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