I hate walnuts, but you'd never be able to tell if you saw me eating some of this slice. That's how good it is. 

If I had to choose my favourite baking recipe, this would be it. It's basically a decadent caramel slice with candied walnuts on top. First you start with a crumbly, buttery, shortbread base. Follow this with silky and rich caramel. Then with a thin lick of chocolate. And finally, finish it off with crunchy, sweet, salty, candied walnuts. So many textures, so much perfection. Be warned, it's addictive. 

adapted from jasonandshawnda

For the shortbread: 
1 cup all purpose flour
1/4 cup sugar
2 tbsp icing sugar
115 grams butter, cold, cubed
1 egg yolk, beaten

For the filling:
1 can of dulce de leche or caramel (I used homemade dulce de leche*)
2 cups walnuts, chopped
1/2 cup sugar
3 tbsp water
Pinch of salt 

For the chocolate:
125 grams bittersweet chocolate, chopped
35 grams butter


  1. Preheat oven to 180˚C and line a square baking tin with baking paper (I used a 21.5cm x 21.5cm tin).
  2. To make the crust, mix dry ingredients in food processor, add butter and pulse until coarse.
  3. Add beaten egg yolk and pulse until ball of dough is formed.
  4. Press dough into baking tin and prick with a fork.
  5. Bake for 25 minutes until golden, rotating halfway through.
  6. Cool to room temperature and then fill with caramel. 
  7. For the candied walnuts, put sugar, water and salt in a saucepan and cook on medium/high heat, stirring until sugar dissolves.
  8. Continue to cook until the sugar starts to colour.
  9. Add walnuts, stir to coat with the sugar (if the sugar mixture starts to turn white, keep stirring until it turns back to caramel colour).
  10. Pour onto baking paper and spread apart as quickly as possible.
  11. Once cooled, chop into small pieces and spread half of the walnuts onto the caramel.
  12. Melt chocolate in a heatproof bowl over a pot of barely simmering water (making sure water does not touch the bottom of the bowl).
  13. Remove from heat and stir in the butter.
  14. Pour chocolate over the caramel filling and scatter the rest of the candied walnuts on top.
  15. Leave in the fridge to set for 3 hours before cutting into squares. I like to leave mine in a container in the fridge so the caramel remains firm. 

*I used homemade dulce de leche for this, or alternatively you can use Nestle canned caramel. They taste similar but the dulce de leche is definitely more delicious and easier to spread.