Preheat the oven to 375°F. For the crust put the butter, sugars and vanilla in the mixer. Beast until light and creamy. Slowly add the flour and salt until combined. Take 2/3 and press into a 13x9 inch baking dish with parchment paper overhanging on the sides.Refridgerate for 20 minutes and bake for 20 minutes. Set aside to cool.
Add the chopped walnuts and mix to combine. Set aside.
Take your cooled filling and lay it across your crust. Top with the remaining crust by scattering it over the top.
Bake for 30 minutes. Enjoy with a cup of coffee. Bon Appetit.