Chocolate Walnut Crumble Bars Food

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.

WINNING APRICOT BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In a small bowl, whisk flour and baking powder; gradually add to creamed mixture, mixing well. Fold in coconut and walnuts., Press two-thirds of dough onto the bottom of a greased 13x9-in. baking pan. Spread with preserves; crumble remaining dough over preserves. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into bars.

CHOCOLATE WALNUT SQUARES

Steps:

• In a bowl, cream butter and sugar. Beat in eggs and vanilla. Add flour and salt; mix well. Fold in walnuts. Spread half of batter into a greased 13-in. x 9-in. baking pan. Add chocolate to the remaining batter; mix well. Carefully spread over batter in pan., Bake at 350° for 30-35 minutes or until a toothpick comes out clean. Cool completely. , For frosting, in a saucepan, combine flour and milk until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until bubbly and thickened. Cool completely. , In a bowl, cream butter and confectioners' sugar. Add vanilla and mix well. Gradually add the milk mixture; beat for 5 minutes. Frost cake. Store in the refrigerator.

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 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 CRUMB BARS

Steps:

• Beat butter or margarine in large bowl until creamy. Beat in flour, sugar, and salt until crumbly. With floured fingers, press 2 cups crumb mixture onto bottom of greased 13x9 pan, reserving remaining mixture. Bake in preheated oven 350 degrees for 10-12 minutes or until edges are golden brown. Warm 1½ 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 in walnuts and remaining morsels (½ cup) into reserved crumb mixture; sprinkle over chocolate filling. Bake at 350 degrees for 25-30 minutes or until center is set. Cool in pan on wire rack. Cut into squares and enjoy!

CHOCOLATE WALNUT CRUMBLE BARS

Steps:

• Preheat oven to 350 degrees.
• Beat butter in large bowl until creamy. Beat in flour, sugar, and salt until crumbly.
• Using a spatula or other flat surface, press 2 cups of the crumb mixture into the bottom of a greased 13x9 inch pan. (Reserve remaining mixture.).
• Bake for 10 to 12 minutes or until edges are golden brown.
• In a small pot, warm 1 1/2 cups of the chocolate chips with the sweetened condensed milk over a low heat, stirring until smooth. Stir in vanilla.
• While still warm, spread the chocolate sauce evenly over the hot crust.
• Stir the walnuts and a 1/2 cup of the chocolate chips into the remaining crumb mixture. Sprinkle over the chocolate filling. Bake for 25-30 minutes, then cool on a wire rack.
• In a small glass bowl, mix 3/4 cup of chocolate chips with the heavy cream. Microwave in 30 second intervals, stirring between each, until mixture is smooth and liquidy (you may need to add more heavy cream if your mixture is too thick).
• Using a spoon, drizzle chocolate over the cooling bars.

DARK CHOCOLATE CRUMB BARS

Steps:

• PREHEAT oven to 350°F. Grease 13 x 9-inch baking pan.
• BEAT butter in large mixer bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 2 cups crumb mixture onto bottom of prepared baking pan; reserve remaining mixture.
• BAKE for 10 to 12 minutes or until edges are golden brown.
• COMBINE 1 cup morsels and sweetened condensed milk in small, heavy-duty saucepan. Warm over low heat, stirring until smooth. Stir in vanilla extract. Spread over hot crust.
• STIR nuts and remaining 2/3 cup morsels into reserved crumb mixture; sprinkle over chocolate filling. Bake for 25 to 30 minutes or until center is set. Cool in pan on wire rack. Cut into bars.

RASPBERRY WALNUT BARS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks. Gradually add flour and mix well. Stir in walnuts., Pat half of the mixture into a greased 8-in. square baking pan. Spread with jam. Crumble remaining crust mixture over jam. Bake at 350° for 35-40 minutes or until lightly browned. Cool on a wire rack.

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.

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.

CRANBERRY CRUMBLE BARS

Steps:

• Filling:If making your own, pulse dried cranberries and granulated sugar in a food processor until a coarse paste forms. Transfer to a saucepan. Whisk cornstarch into cold water, then add to cranberry mixture, whisking to combine. Stir in juice. Simmer over medium-high heat, stirring occasionally, until mixture thickens and sugar dissolves, about 8 minutes. Remove from heat; let cool completely.
• Dough:Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan, and line with parchment, letting 2 long sides overhang edges. Butter parchment, then flour parchment and sides of pan.
• Whisk together flour, baking soda, salt, and cinnamon. Add brown sugar and butter, and stir until well combined. Mix in egg and vanilla, then oats and walnuts.
• Press half the dough into pan. Spread the filling evenly over the dough, then crumble remaining dough on top of filling. Bake until golden and cooked through, about 40 minutes. Let cool completely in pan on a wire rack, about 1 hour, then lift out using parchment. Cut into 2-inch squares.

CHOCOLATE RASPBERRY CRUMB BARS

Steps:

• Preheat oven to 350 degrees F.
• Grease a 13 x 9-inch baking pan.
• In a large bowl, beat butter until creamy.
• Beat in flour, sugar, and salt until well mixed.
• With floured fingers, press 1 1/4 cup crumb mixture onto bottom of prepared pan; reserving remaining crumb mixture.
• Bake for 10 to 12 minutes or until edges are golden brown.
• Combine 1 cup semi-sweet chocolate morsels and sweetened condensed milk in a small heavy duty saucepan.
• Melt over low heat until smooth.
• Spread over hot crust.
• Stir nuts into reserved crumb mixture; sprinkle evenly over chocolate filling.
• Drop teaspoonfuls of raspberry jam over crumb mixture.
• Sprinkle with remaining semi-sweet chocolate morsels.
• Continue baking for 25 to 30 minutes or until center is set.
• Cool completely on wire rack.

WHITE CHOCOLATE CRANBERRY BARS

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil, leaving 2 inches of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
• In large bowl, beat butter and brown sugar with electric mixer on medium speed until well blended. Beat in eggs and vanilla. On low speed, beat in flour, baking powder and salt until blended. Stir in baking chips, walnuts and cranberries. Spread in pan.
• Bake 30 to 35 minutes or until golden brown and set. Cool completely in pan on cooling rack. Use foil to lift from pan. Cut into 6 rows by 4 rows.