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Mix with your hands until it forms a dough (rub butter through like a pastry).
Press into a lined 11” x 7” tray.
Bake 180°C fan-forced for 20 mins (just lightly cooked, not browned).
Bring to a boil on the stove, stirring constantly.
Once boiling, keep it going for 2 minutes.
Remove from heat → stir in ½ cup thickened cream + 3 cups walnuts (≈350g).
Pour hot caramel over the base, spread evenly, then bake again 20–25 mins until bubbling and golden.
Cool completely at room temp → then fridge overnight or 6 hours (this is essential for clean slices).
Cut into squares and try not to eat the whole tray.