Instructions
1. Preheat the oven to 325 °F (165 °C). Line a 9×9‑inch (23×23 cm) baking pan with parchment paper, leaving some overhang for easy removal.
2. In a bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the flour and salt, mixing until the dough comes together. Press this dough evenly into the bottom of the prepared pan to form the base.
4. Bake the base for 15–18 minutes, or until it’s just set and lightly golden. Remove from oven and set aside (leave oven on).
5. Meanwhile, in a medium saucepan over medium heat, combine the sweetened condensed milk, corn syrup, and brown sugar. Stir constantly until the mixture comes to a gentle boil.
6. Once boiling, reduce heat to low and cook, stirring gently, for about 5–7 minutes until the mixture thickens slightly and takes on a rich caramel color. Remove from heat and stir in the vanilla extract.
7. Fold in the chopped mixed nuts into the caramel mixture.
8. Pour the caramel‑nut mixture over the baked base, spreading it evenly with a spatula.
9. Return to the oven and bake an additional 12–15 minutes, until the top is bubbling and golden.
10. Remove from oven and cool fully at room temperature, then refrigerate for at least 2 hours to let it set.
11. Use the parchment overhang to lift the whole slab from the pan. Cut into squares or bars before serving.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes + chilling
Kcal: approx. 290 kcal per square | Servings: 16 squares
