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Honey Walnut Squares

A delicious nutty traybake with a crumbly shortbread base and sticky California walnut topping
Prep Time10 mins
Cook Time35 mins
Course: Dessert
Cuisine: American
Keyword: California Walnuts, caramelised onion, chocolate chip traybake, honey soy, walnuts
Servings: 6
Calories: 727kcal
Cost: £4.50


  • Chopping board
  • Knife
  • Zester
  • Bowl
  • Large saucepan
  • 20cm baking tin with loose base


Shortbread Base

  • 150 g Plain flour
  • 80 g caster sugar
  • 150 g butter

Honey Walnut Topping

  • 100 g butter
  • 90 g brown sugar
  • 170 g honey
  • 180 g California walnuts, roughly chopped
  • 100 ml double cream
  • 1 tsp vanilla
  • 1 zest of one orange


  • Pre-heat your oven to 180c, and line your baking tin with greaseproof paper.
  • First we make the shortbread base. In a bowl whisk together the butter and sugar until pale and fluffy, then add the flour and combine until a crumbly dough forms. Mould this into your baking tin until evenly spread. Prick with a fork all over and bake for 15 minutes until pale golden.
  • Now we make the honey walnut topping. In a large saucepan heat up the butter, sugar and honey on medium heat and stir until melted and combined. Reduce the heat a bit and boil for 5 minutes, stirring occasionally. The mixture will foam up a little. Be careful as the caramel is very hot.
  • After 5 minutes remove from the heat and add in the chopped California walnuts, double cream, vanilla and orange zest and stir to combine. Pour the mix over the top of the shortbread base, spread evenly and then bake for 20 minutes. When removing from the oven the honey walnut topping will be bubbly and runny; this will thicken as it cools.
  • Once the squares have cooled and begun to set, remove from the baking tin and use a large buttered knife to cut into squares.