CHERRY WALNUT SQUARES
I call these my "naughty but nice" bars. Packed with dried cherries, white chocolate chips and chopped walnuts, they're indulgent and oh-so-good! -Lisa Speer, Palm Beach, Florida
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6-1/2 dozen.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 105 calories, Fat 7g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 40mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE WALNUT COCONUT BARS
A graham cracker crust is topped with chocolate chunks, coconut, walnuts and raisins and sweetened condensed milk then baked for easy, yummy cookie bars.
Provided by My Food and Family
Categories Nuts
Time 40m
Yield 32 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs and butter; press firmly onto bottom of prepared pan.
- Sprinkle chocolate, coconut, nuts and raisins over crust. Pour condensed milk evenly over ingredients in pan.
- Bake 25 to 30 min. or until lightly browned. Cool in pan. Use foil handles to lift dessert from pan before cutting to serve.
Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 70 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
CHOCOLATE WALNUT BARS
I recently adopted this recipe from the Recipezaar account and just made them last night. They are amazing! Here's what the original poster said about these bars: "These aren't difficult to make, but they look fancy because they have three distinct layers. A shortbread crust is topped by a chocolate layer, which is then topped with a thin walnut layer. The bars freeze well, and they'll keep for several days at room temperature if stored airtight. I've even mailed these successfully, wrapping them in pairs with the bottoms together and packaging them in a sturdy, well-padded carton before placing them in a similarly sturdy, well-padded box. The most important thing to remember about these bars is that the chocolate layer needs some time to set up, even after the bars have cooled to room temperature. I usually make the bars the night before I'm going to cut and serve them, but chilling the bars after they've cooled for about 20 minutes should have the same effect."
Provided by spatchcock
Categories Bar Cookie
Time 1h5m
Yield 32 bars
Number Of Ingredients 10
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.
Nutrition Facts : Calories 205.8, Fat 14, SaturatedFat 6.6, Cholesterol 37.6, Sodium 8.9, Carbohydrate 19.9, Fiber 1.1, Sugar 14.4, Protein 2.5
CHOCOLATE WALNUT SQUARES
Rich and satisfying, these bars create a symphony of flavors with every bite. The nutty crust, exquisite chocolate layer and the creamy frosting make this dessert one of my personal favorites. It's fun to take these treats to a potluck. -Anne Heinonen, Howell, Michigan
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 20-24 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 352 calories, Fat 23g fat (11g saturated fat), Cholesterol 78mg cholesterol, Sodium 220mg sodium, Carbohydrate 33g carbohydrate (22g sugars, Fiber 1g fiber), Protein 5g protein.
CHOCOLATE WALNUT SQUARES
Make and share this Chocolate Walnut Squares recipe from Food.com.
Provided by Derf2440
Categories Bar Cookie
Time 45m
Yield 30 squares approximately
Number Of Ingredients 17
Steps:
- Preheat oven to 350f degrees.
- Base layer.
- Measure all base layer ingredients into bowl, crumble together until mealy.
- Press into ungreased 9 x 9 inch oven proof dish.
- Set aside.
- Middle layer.
- Beat eggs until foamy; add the rest of the ingredients and stir well.
- Spread over bottom layer; bake in 350f degree oven for 30 minutes.
- Top layer, icing.
- Beat together well in small bowl all icing ingredients.
- Add more liquid if needed to spread easily.
- Spread over cooled squares.
- Place one whole, half walnut to indicate squares for cutting, so that the half walnut is in the middle of each square.
- Cut into squares.
WALNUT SQUARES
These are homey, old fashioned cookies that have a wonderful richness to them. The recipe was given to me by my dear friend Mary, who is like a 2nd mother to me, and one of my favorite people to swap recipes with.
Provided by momaphet
Categories Bar Cookie
Time 35m
Yield 16 squares
Number Of Ingredients 7
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.
CHOCOLATE WALNUT COCONUT BARS
These look so pretty! I wish I had a digital camera so I could take a photo of these, a recipe someone asked me to make for them. We doubled the recipe so that some of the residents here at the home could have a little taste. This was found in Kraft's magazine: Food & Family. These are no way diet-friendly!
Provided by Manami
Categories Bar Cookie
Time 40m
Yield 1 pan, 32 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Line 13x9" baking pan with foil, leaving 3" of foil extending over short sides of pan.
- Create handles by crunching up extended foil; butter foil lining.
- Mix crushed grahams and butter or margarine.
- Press evenly onto bottom of prepared pan.
- Sprinkle chocolate, coconut, walnuts and raisins over crust.
- Pour sweetened condensed milk over mixture in pan.
- Bake 25-30 minutes or until lightly browned.
- Cool in pan.
- Lift out of pan onto cutting board, using foil handles.
- Cut into squares and serve.
Nutrition Facts : Calories 148.2, Fat 8.8, SaturatedFat 5.3, Cholesterol 8, Sodium 52.3, Carbohydrate 17.2, Fiber 1.4, Sugar 13.5, Protein 2.2
CHOCOLATE-WALNUT FUDGE BARS
What's the best thing about these chocolate treats: the cookie crust, the fudgy filling, or the walnut topping? It's a tie. Download ties and collars. Print onto card stock, and use double-sided tape to attach to a box of any size (ours is 4 inches square by 5 inches high). Part rich fudge, part crumbly cookie, these chocolaty bars take decadence to a new level.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Yield Makes 3 dozen
Number Of Ingredients 11
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.
COCONUT CHOCOLATE WALNUT BARS
Very good. Granny had this recipe jotted down on the back of an old cookbook. Couldn't remember where she got it from.
Provided by Miss Meliss
Categories Bar Cookie
Time 35m
Yield 24 bars
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Butter a 9" square baking pan.
- Sift the flour, baking soda and salt together into a mixing bowl.
- Cream butter with sugars in another bowl until light and fluffy.
- Beat in egg and vanilla.
- Add coconut, chips, and walnuts and blend well.
- Pour into pan and smooth out evenly.
- Bake at 350 degrees for 20-25 minute or until top is golden brown.
- Center will be slightly moist with toothpick test.
- Allow to cool and cut into bars (about 24).
CHEWY WALNUT PAN BARS
These rich nutty bars from Tori Dunton are so tasty, we doubled her recipe to serve a crowd! "Our family has been making these yummy treats for years," writes the Acme, Pennsylvania cook. "We especially like to eat them with a dish of vanilla ice cream.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 dozen.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 84 calories, Fat 2g fat (0 saturated fat), Cholesterol 12mg cholesterol, Sodium 59mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein.
CHOCOLATE WALNUT PUMPKIN SQUARES
Provided by Florence Fabricant
Categories dessert
Time 1h
Yield 8 to 16 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Butter and flour an 8-inch-square baking pan.
- Sift flour, baking soda, baking powder and salt together; set aside.
- Cream six tablespoons of butter with the sugar until soft and fluffy. Add the eggs one at a time, beating well after each is added. Add the dry ingredients alternately with the pumpkin puree, stir to blend, then stir in the ground walnuts and the vanilla.
- Place in the oven and bake about 40 minutes, until the cake is nicely browned and springs back to the touch. Remove from the oven and allow to cool completely, then remove from the pan before icing.
- To ice the cake, melt the chocolate in a double boiler or over very low heat. Stir in two tablespoons of butter and allow to cool to room temperature. Beat until smooth, then stir in the cream and rum. Spread the icing on the top of the cake and sprinkle with the chopped walnuts. Cut into 16 squares before serving.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 9 grams, Carbohydrate 21 grams, Fat 17 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 110 milligrams, Sugar 13 grams, TransFat 0 grams
CHOCOLATE WALNUT CRUMB BARS
This is another of those Holiday sweets, tastes so good - it's also a good thing to have for the bake sales -
Provided by Chef mariajane
Categories Dessert
Time 45m
Yield 36-48 bars
Number Of Ingredients 8
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!
CHEWY WALNUT SQUARES
Make and share this Chewy Walnut Squares recipe from Food.com.
Provided by CookinwithGas
Categories Bar Cookie
Time 30m
Yield 9 squares, 9 serving(s)
Number Of Ingredients 7
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.
GOLDEN WALNUT CARAMEL SQUARES
A walnut-packed caramel tops a buttery crust in this decadent candy.-Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 6-1/2 dozen.
Number Of Ingredients 11
Steps:
- Line a 9-in. baking pan with foil and grease the foil; set aside., In a large bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Press into prepared pan; prick crust with a fork. Bake at 350° for 18-22 minutes or until set and edges begin to brown., Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over crust; set aside., In a large heavy skillet over medium-low heat, cook sugar until melted. Do not stir. Reduce heat to low; cook for 5 minutes or until golden brown., In a large saucepan, combine the butter, cream and corn syrup. Slowly pour in cooked sugar. Cook and stir over medium heat until a candy thermometer reads 240° (soft-ball stage). Remove from the heat; stir in walnuts. Pour over prepared crust., In a microwave, melt chocolate; stir until smooth. Drizzle over caramel layer. Cover and refrigerate for 2 hours or until firm., Using foil, lift candy out of pan. Gently peel off foil; cut candy into squares.
Nutrition Facts : Calories 96 calories, Fat 7g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 27mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
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