Walnut bars - 12/30/11
These walnut bars are simply irresistible, divine, fantastic and to die for! Impossible to eat just a square, at least for me it is, and they are great with a hot cup of coffee.
The bars are essentially just a thick shortbread bottom and a layer of sweet walnut filling on top, baked in a simple loaf baking pan.
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These walnut bars are great when you are taking a break and you want something sweet to much on!
When you have a large party, making these walnut bars are convenient for your guests so they can hold the bars in their hands while walking around to mingle.
Close look at the bars. |
I paired the walnuts bars with chocolate because it was the holidays! |
Preparation work..
Make about 3 dozen bars: For the crust: 1cup + 2 tablespoons unsalted butter (2 1/4 sticks) 3/4 cup packed light brown sugar 1/2 teaspoon salt 3 cups all purpose flour |
For the filling 1/2 cup unsalted butter (1 stick) 1/2 cup packed light brown sugar 1/4 cup + 2 tablespoons honey 2 tablespoons granulated sugar 1/4 teaspoon salt 2 cups walnuts 1/2 teaspoon pure vanilla extract Equipment: 9 by 13 inch baking pan |
Note: you can cut the recipe in half which I did here and use a loaf pan to bake the bars.
First make the crust! Put butter and brown sugar into a bowl and whisk with an electric mixer at medium speed until light and fluffy, about 2 minutes. |
Add salt and flour, 1 cup at a time. |
Keep mixing until fully incorporated after each addition of flour. Continue mixing until dough begins to come together in large clumps. |
Press dough about 1/4 inch thick into mold. |
Pre-heat oven at 375 degrees and bake until lightly golden about 15 to 20 minutes. |
Make the filling: Place butter, brown sugar, honey, granulated sugar, and heavy cream in a sauce pan over high heat. |
Bring to a boil, stirring constantly until mixture coats the back of a spoon, about 1 minute. |
Turn off the heat. Add the walnut, salt, and vanilla. |
Stir until well mixed. |
Pour the filling into the cooled crust. |
Bake in the oven for about 15 to 20 minutes or until the filling bubbles. Carefully transfer to a wire rack to cool completely. |
Run a knife around the edges of the pan and invert onto a cutting board. Use a sharp knife to cut into 1 by 3 inch bars. Bars can be stored in an airtight container at room temperature up to 1 week. |
Filed as: Cake/cookies