Cook the Book: Salted Caramel and Walnut Slice

Cook the Book: Salted Caramel and Walnut Slice
18 Ingredients
  • For the shortbread base:
  • 1 cup all-purpose flour
  • 1⁄2 cup light brown sugar
  • 1⁄2 cup walnuts, finely ground
  • 1⁄4 cup unsweetened dried coconut
  • Pinch of salt
  • 1⁄2 cup (1 stick) unsalted butter, melted
  • 1⁄2 teaspoon vanilla extract
  • For the caramel filling:
  • 1⁄4 cup honey
  • 2 tablespoons unsalted butter
  • One 14-ounce can sweetened condensed milk
  • 1⁄4 teaspoon salt
  • For the chocolate topping:
  • 6 ounces bittersweet chocolate, broken into pieces
  • 1 tablespoon unsalted butter
  • 1 tablespoon vegetable oil
  • Flaky sea salt
Nutrition
394
20% daily value
12 servings
                                       
                                            vegetarian
     

Fat

34% 22

Saturated

62% 12

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 2

Carbs

16% 48

Carbs (net)

- 46

Fiber

7% 2

Sugars

- 38

Sugars, added

- 19

Protein

10% 5

Cholesterol

13% 39

Sodium

9% 210

Calcium

11% 112

Magnesium

9% 35

Potassium

6% 225

Iron

7% 1

Zinc

5% 1

Phosphorus

19% 132

Vitamin A

13% 113

Vitamin C

2% 1

Thiamin (B1)

9% 0

Riboflavin (B2)

13% 0

Niacin (B3)

4% 1

Vitamin B6

3% 0

Folate equivalent (total)

10% 40

Folate (food)

- 13

Folic acid

- 16

Vitamin B12

3% 0

Vitamin D

0% 0

Vitamin E

4% 1

Vitamin K

3% 2
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