Chewy Walnut Squares Food

CHERRY WALNUT SQUARES

Steps:

• Preheat oven to 375°. In a large bowl, cream the butter, sugars and extract until light and fluffy. Combine flour and salt; gradually add to creamed mixture and mix well. Press onto the bottom of an ungreased 13x9-in. baking pan. Bake 8-10 minutes or until edges begin to brown., Meanwhile, in a large saucepan, combine the brown sugar, butter, corn syrup, cream and salt. Bring to boil over medium heat, stirring constantly. Reduce heat; cook and stir 4 minutes or until slightly thickened., Remove from the heat. Stir in 2-1/2 cups walnuts, cherries and vanilla; spread over crust. Bake 15-20 minutes or until bubbly. Sprinkle with baking chips and remaining walnuts; lightly press into filling. Cool on a wire rack. Cut into bars.

CHEWY BUTTERSCOTCH-WALNUT BARS

Steps:

• Heat oven to 375°F.
• Melt 1/3 cup butter; mix with graham crumbs and 1/4 cup sugar until blended. Press onto bottom of 9-inch square pan sprayed with cooking spray. Bake 8 min. Remove from oven; set aside. Reduce oven temperature to 350°F.
• Melt remaining butter. Beat eggs and remaining sugar in medium bowl with mixer on high speed until thickened and lemon colored. Blend in butter. Add dry pudding mix and flour; beat until blended. Stir in nuts and chopped chocolate; pour over crust.
• Bake 30 min. Cool completely before cutting into bars.

WALNUT SQUARES

Steps:

• Preheat oven to 325 degrees, grease well an 8" square pan.
• Beat egg until foamy, beat in brown sugar and vanilla.
• Sift together dry ingredients, mix into to egg mixture, stir in walnuts.
• Bake until the top has a dull crust about 25 minutes, cut into squares while warm, cool and then remove from the pan.
• Easily doubled, bake in a 9x13 pan.

CHEWY WALNUT SQUARES

Steps:

• Line a square baking pan with aluminum foil. Grease pan with cooking spray and set aside.
• Preheat oven to 350.
• In a mixing bowl combine brown sugar, egg and vanilla and mix well. Stir in flour, baking soda and salt. Mix well. Fold in walnuts.
• Evenly spread into prepared pan and bake for 15-18 minutes or until golden brown. Let cool completely in pan.
• Remove from pan by lifting foil. Remove foil and cut into 16 bars.

CHEWY WALNUT SQUARES

Steps:

• Preheat oven to 350°F.
• In a medium bowl, combine the brown sugar, vanilla and egg substitute, beating until well blended.
• In a separate bowl sift together the flour, baking soda and salt.
• Add the dry mixture to the brown sugar mixture and stir just until incorporated and moist; don't over mix.
• Fold in walnuts; then spread into a greased 9" square pan.
• Bake in the preheated 350°F oven for 19 min; then cool in pan.
• Cut in squares to serve.
• Variation: swap out the walnuts for pecans instead.
• TIP: you may wish to chop the walnuts a little more finely if you have very young children, if choking may be an issue for them or refrain from giving them access to this treat entirely.

CHEWY STRAWBERRY WALNUT BARS

Steps:

• FOR CRUST- Heat oven to 350°F Combine flour, brown sugar and butter in medium bowl; mix until crumbly.
• press into abottom and 1/2 inch up sides of 13x9 inch baking pan.
• bake 10 minutes or until lightly browned.
• spread preserves over the hot crust.
• For topping- combine topping ingrdients; mix well.
• spoon over preserves.
• so not too completly cover preserves.
• Bake 35 minsutes or until browned and bubbly all over.
• cool completely.

CHEWY WALNUT PAN BARS

Steps:

• In a bowl, beat the eggs, brown sugar and vanilla. Combine the flour, baking soda and salt; add to the egg mixture. Stir in walnuts. , Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 20-25 minutes or until bars pull away from edges of the pan. Cool on a wire rack.

IVANKA'S WALNUT SQUARES

Steps:

• For the base:.
• Combine the butter, 2/3 cup sugar, flour and egg yolks.
• Pat the mixture into the bottom of a 9"x13"x2" pan.
• Bake at 350 degrees Fahrenheit for 15 minutes or until the edges are light brown.
• Cool base and spread with jam of your choice. Ivanka uses rose hip jam but seedless raspberry or strawberry jam works just as well.
• In a separate bowl, beat egg whites with the 1 cup of sugar until slightly stiff.
• Add the 2 cups of ground walnuts and vanilla or rum extract. I use pure vanilla extract.
• Spread this mixture over jam layer and sprinkle the top with the 1 cup chopped walnuts.
• Bake at 350 degrees Fahrenheit for 25 to 30 minutes or until lightly golden.
• For a softer topping, cover pan loosely after removing from oven to allow meringue to soften for easier cutting.
• Cut when cool, with sharp knife dipped in hot water between each cut.

CHEWY SOUR CREAM CHOCOLATE CHIP WALNUT SQUARES

Steps:

• Set oven to 350 degrees.
• Set oven rack to second-lowest position.
• Grease a 15 x 10-inch baking sheet/pan.
• Line bottom with waxed or parchment paper.
• In a small cup dissolve the coffee granules in warm water until thoroughly combined; set aside.
• In a large bowl, beat butter and brown sugar at medium speed until creamy and combined (about 3-4 minutes).
• Add in corn syrup; beat until smooth.
• Beat in eggs, coffee/water mixture, vanilla and maple extract; mix until thoroughly combined.
• In a bowl combine flour, baking powder, cinnamon and salt.
• On low speed on the electric mixer add in flour alternately with sour cream (ending with flour mixture).
• Fold in chocolate chips and nuts.
• Spread on the prepared baking sheet.
• Bake for about 30 minutes, or until the center is set.
• Cool completely before frosting.
• Cut into about 2-inch squares and serve.

CHEWY COCONUT-RAISIN SQUARES

Steps:

• Preheat oven to 350°F. Beat butter and powdered sugar in medium bowl with electric mixer on medium speed until light and fluffy. Add 1 cup flour and 2/3 cup of the coconut; mix well. Press firmly onto bottom of ungreased 9-inch square pan. Bake 20 min. or until golden brown.
• Meanwhile, beat eggs and vanilla in large bowl with electric mixer on medium speed until well blended. Gradually add brown sugar, beating well after each addition. Add 2 Tbsp. flour and the baking powder; mix well. Stir in raisins and 1 cup of the remaining coconut. Pour over crust.
• Bake an additional 30 min. Sprinkle with the chopped chocolate. Cover with foil; let stand 2 to 3 min. or until chocolate is melted. Carefully spread chocolate over dessert until evenly covered; sprinkle with the remaining coconut. Cool completely. Cut into 16 squares to serve.