Walnut and Caramel Bars

Source/Recipe Book: Mix and Bake
Page: 210, Chapter Slices and Bars
Author: Belinda Jeffery

Inspired with variations by Amira @ Dolci D'Amira

Base:

160g plain flour
70g castor sugar
120g unsalted butter, cut into small chunks

Topping:

2 eggs
70g castor sugar
70g brown sugar
1 teas vanilla extract
2 tab plain flour
1 teas baking powder
1/2 teas ground cinnamon
1/2 teas salt
200g walnuts, coarsely chopped*
icing sugar, for dusting (optional)

Method:

1. Preheat your oven to 180oC fan forced. Butter and with baking paper, base and sides, a 20cm** square cake tin and set aside.

2. Forthe base, put the flour and sugar into a food processor and whiz them together for 10 seconds. Add the butter and whiz again until the mixture resembles fine bereadcrumbs - it will seem a bit dry but that's okay. Tip the mixture into the prepared tin and shake the tin to level it, then press down firmly on the mixtrue to form an even layer.

3. Bake the base for 20 minutes or until the edges are golden brown. Remove it from the oven and sit it on a wire rack while you make the topping (can be made the night before).

4. For the topping, put the eggs, castor sugar, brown sugar and vanilla extract into a large bowl and whisk them until they're well combined. In a smaller bowl, stir together the flour, baking powder, cinnamon and salt, then sift them into the egg mixture. Stir until it is well combined, then mix in the nuts.

5. Scrape the nut mixture evenly over the warm (or cooled) pastry bse. Return the tin to the oven and bake for another 20 minutes or until the topping is brown and firm to the touch. Leave the slice to cool in the tin on a wire rack. (can be left overnight to cool, uncovered)

6. When the slice is cool, remove from the tin and place on a cutting board, cut into fingers or squares. Dust them with icing sugar to serve. Store any leftover bars in an airtight container in the fridge for up to a week (they also freeze well for 2 - 3 weeks).

* substitute walnuts with pecans 

** substitute 20cm square cake tin with a 23cm