Chocolate Walnut Crumb Bars Food

WALNUT CRUMB BARS

Steps:

• Preheat oven to 350 degrees.
• Beat butter until creamy (hand or stand mixer).
• Mix in flour, sugar and salt until crumbly.
• With floured fingers, press 2 cups of the crumb mixture in bottom of a greased and floured 9x13 inch pan.
• Bake 10-12 minutes.
• Reserve remaining mixture.
• Melt 1 ½ cups chocolate chips and condensed sweetened milk over medium heat.
• Stir in vanilla.
• Spread mixture over hot crust.
• Stir walnuts and remaining ½ cup chocolate chips into reserved crumb mixture.
• Sprinkle crumb mixture over chocolate filling.
• Bake for 25-30 minutes or until center is set.
• Cool and cut into bars.
• Makes 24-36 bars depending on desired size.
• Store at room temperature.

CHOCOLATE WALNUT CRUMB BARS

Steps:

• Beat butter in a large bowl until creamy. Beat flour, sugar, and salt until crumbly. With floured fingers, press 2 cups crumb mixture onto bottom of greased 13x9-inch pan, reserving remaining mixture.
• Bake in preheated 350F oven for 10-12 minutes or until edges are golden brown.
• Warm 1 1/2 cups morsels and sweetened condensed milk in small, heavy saucepan over low heat, stirring until smooth. Stir in vanilla and spread over hot crust.
• Stir walnuts and remaining morsels (1/2 cup) into reserved crumb mixture; sprinkle over chocolate filling.
• Bake at 350F for 25-30 minutes or until center is set. Cool in pan on wire rack. Cut into squares and enjoy!

CHOCOLATE WALNUT CRUMB BARS

Steps:

• Preheat oven to 350 F. In the bowl of an electric mixer, beat the butter until light and fluffy, about 2 minutes. Add the flour, sugar and salt and mix until the butter is completely incorporated and the mixture is crumbly, about 1 minute - don't overmix. With floured fingers, press 2 cups of the crumb mixture onto bottom of greased 13' x 9' x 2' pan (I use glass); reserve remaining crumb mixture for the topping. Bake for 10-12 minutes until lightly golden. Warm 1 ½ cups chips and condensed milk in a saucepan over medium-low heat until smooth, about 3 minutes. Stir in vanilla. Spread the chocolate mixture over the crust. Add the remaining 1/2 cup chips and the walnuts into reserved crumb mixture. Sprinkle over chocolate mixture. Bake for 25-30 minutes.

CHOCOLATE WALNUT BARS

Steps:

• Line a 13 by 9 inch pan (at least 1-1/2 inches deep) with heavy-duty aluminum foil, shiny side up. Set aside.
• Adjust rack to center of oven; preheat oven to 350 degrees F.
• For Crust: In small bowl, combine softened butter, sugar, and vanilla. By hand, cream until well-mixed and fluffy.
• Add sifted flour and stir to combine.
• Place crust mixture by small spoonfuls all over bottom of lined pan. Keeping your hands lightly floured, press crust mixture into an even layer with fingertips and/or knuckles (this mixture is a bit sticky, so re-flour your hands lightly as necessary).
• Place in preheated oven and bake for 10 minutes.
• While crust bakes, make sure chocolate chips are at hand.
• Start Walnut Layer by combining eggs, sugar, and vanilla in medium bowl. By hand, beat until well-mixed. Set aside.
• When Crust has baked for 10 minutes, remove from oven to cooling rack.
• Immediately sprinkle with chocolate chips as evenly as possible. Return to oven for 3 minutes to melt chocolate; remove to cooling rack.
• With back of spoon or offset spatula, spread chocolate evenly over crust. Allow to stand for about 3 minutes.
• During this standing period, add slightly cooled melted butter to egg mixture and beat in.
• Stir in walnuts until evenly distributed.
• After standing period, place walnut mixture by spoonfuls all over melted chocolate, distributing walnuts as evenly as possible.
• Return to oven. Bake 20 to 25 minutes.
• When done, top of walnut layer will be a light golden brown; edges will be darker. Remove to cooling rack.
• Cool completely before storing airtight.
• Before cutting, see Notes at beginning of recipe. To cut, use a large, sharp, straight- edged knife. Trim about 1/4 inch from each edge before cutting into bars.
• Store bars airtight at room temperature for up to several days, or freezer for longer storage.

CHOCOLATE-WALNUT FUDGE BARS

Steps:

• Preheat oven to 400 degrees. Coat a 9-by-13-inch baking dish with cooking spray, and line with parchment, leaving a 2-inch overhang on long sides. Spray parchment.
• Pulse wafers in a food processor until finely ground, and transfer to a bowl. Add sugar and a pinch of table salt. Melt 6 tablespoons butter, and stir into crumbs. Press into bottom of dish. Bake for 10 minutes.
• Heat chocolate, condensed milk, whole milk, remaining 4 tablespoons butter, and a pinch of table salt in a double boiler or a heatproof bowl set over a pan of simmering water, stirring, until melted. Stir in vanilla.
• Pour chocolate mixture over baked cookie layer, smoothing top with an offset spatula. Sprinkle walnuts and coarse salt over top, pressing slightly to adhere. Refrigerate until firm, about 2 hours.
• Remove fudge from dish using parchment to lift, and transfer to a cutting board; remove parchment. Trim edges of fudge with a sharp knife, and cut crosswise into six 2-inch-wide strips. Cut each strip crosswise into 3 equal bars, then cut each bar in half on the diagonal to form 36 triangles.

CHOCOLATE WALNUT BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch square pan.
• In a medium bowl, cream together the 6 tablespoons of butter and 1/3 cup sugar until smooth. Stir in the flour and walnuts. Press into the prepared pan.
• Bake for 20 to 25 minutes in the preheated oven.
• To make the topping: Beat the 2 tablespoons butter, water, cocoa, 1/2 cup sugar, eggs, vanilla and salt together in a medium bowl until smooth and shiny. Spread evenly onto the baked crust.
• Return to the oven and bake for an additional 20 minutes, or until set. Dust with confectioners' sugar and cut into 24 bars when cool. These taste best served chilled.

WALNUT BARS

Steps:

• In small mixing bowl, cream butter and sugar. Beat in egg and vanilla. Combine flour and salt; add to creamed mixture and mix well.
• Press onto the bottom of a greased 13x9x2 baking pan. Bale at 350 for 20 minutes until edges are lightly browned.
• For filling: In a bowl, combine the eggs, brown sugar, flour, vanilla, salt and baking powder. Stir in walnuts. Spread over crust. Bake for 20 to 25 minutes or until filling is golden brown. Cool on wire rack,.
• Combine glaze ingredients; spread over filling. Let stand until set before cutting.

GRAHAM CRACKER BARS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease an 8x8 inch baking dish.
• In a medium bowl, stir together the graham cracker crumbs and coconut. Pour in the condensed milk and melted margarine, mix until well blended. Press the mixture evenly into the prepared pan.
• Bake for 10 to 12 minutes in the preheated oven. Remove and let cool. Melt chocolate bars in a microwave or over a double boiler, stirring occasionally until smooth. Spread over the cooled bars, chill and cut into squares.

CHOCOLATE CREAM CHEESE WALNUT BARS

Steps:

• 1. Mix the brown sugar,nuts,flour,and melted butter together until crumbly.
• 2. Remove 3/4 cup of mixture and set aside for later.
• 3. place the remainder of crumb mixture in to an 8 inch square pan.press firmly in the pan. Bake at 350 degree's for 12-15 minutes.
• 4. beat the the cream cheese with the sugar. Add the egg,lemon juice,milk and vanilla. Mix together until smooth. Fold in chocolate chips.Pour this in to the crust.Top with the crumbs you set aside.
• 5. bake at 350 for 25 min. Cool and cut in to squares. Keep refrigerated.

CHOCOLATE RASPBERRY BARS

Steps:

• Prehead oven to 350 degrees F, & grease a 15"x10" glass baking dish.
• In large bowl, combine cake mix, egg & butter until crumbly, then press crumb mixture into bottom of baking dish.
• Bake 8-10 minutes or until crust appears puffy & dry, then cool on wire rack.
• When crust is cool, spread jam over crust.
• In microwave or heavy saucepan, melt vanilla chips, then stir until smooth.
• In large mixing bowl, beat cream cheese & milk until smooth.
• Add melted vanilla chips & mix well.
• CAREFULLY spread cream cheese mixture over jam.
• Melt chocolate chips & butter, then stir until smooth.
• Drizzle or pipe over cream cheese layer.
• Refrigerate before cutting into SMALL pieces.