Diamond Chocolate Walnut Toffee Bars Food

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.

DIAMOND CHOCOLATE WALNUT TOFFEE BARS

Steps:

• Heat oven to 350. In mixer bowl, beat butter, brown sugar, egg and vanilla until creamy. Stir in flour, salt and 1/2 cup walnuts. Spread into lightly buttered 13x 9 inch pan. Bake for 25 minutes or until lightly browned. Immediately sprinkle with chocolate pieces and let stand 5 minutes. Spread chocolate over cookie base. Sprinkle with remaining walnuts and press lightly. Cool; cut into bars.

DIAMOND CHOCOLATE WALNUT TOFFEE BARS

Steps:

• Preheat 350. Combine butter, sugar, egg & vanilla until creamy. Stir in flour, salt & 1/2 C walnuts. Spread onto lightly buttered 13x9 pan. Bake 25 minutes until lightly browned. Remove 7 immediately sprinkle on chips until melted. Spread chocolate and sprinkle with walnuts, pressing them into the chocolate (experiment with adding chocolate and walnuts at the same time since walnuts tend to fall off when cooled and cut).

DIAMOND BARS

Steps:

• In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in egg yolks. Gradually add flour until blended., Spread into a greased 15x10x1-in. baking pan. Bake at 325° for 20-25 minutes or until golden brown., Sprinkle with chocolate chips. Bake 1 minute longer or until chips are melted. Spread chocolate over crust. Sprinkle with walnuts and coconut. Cool on a wire rack. Cut into diamond shapes.

CHOCOLATE FILLED WALNUT-OATMEAL BARS

Steps:

• Heat oven to 350°F Beat butter and brown sugar in large bowl until well blended.
• Add eggs, vanilla and instant coffee and beat until fluffy.
• Stir together oats, flour, baking soda, salt and 1 cup walnuts; gradually stir into butter mixture with spoon (Dough will be thick).
• Set aside 2 cups dough.
• Press remaining dough evenly onto bottom of ungreased 15-1/2x10-1/2x1-inch jelly-roll pan.
• Prepare CHOCOLATE FILLING; spread evenly over dough.
• Crumble reserved dough evenly over filling. Sprinkle with remaining 1/2 cup walnuts. Bake 25 minutes or until top is golden brown (chocolate will be soft).
• Cool completely in pan on wire rack; cut into bars.
• About 4 dozen bars.
• CHOCOLATE FILLING: Melt butter in medium saucepan over low heat. Stir in cocoa and sugar. Add sweetened condensed milk; cook, stirring constantly, until smooth and thick. Remove from heat. Stir in vanilla.

CHOCOLATE TOFFEE DIAMONDS

Steps:

• Preheat oven to 350°F.
• Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld. Beat in yolk and vanilla, then add flour and salt and mix at low speed until just combined.
• Spread batter evenly with offset spatula in a greased 15 1/2- by 10 1/2- by 1-inch baking pan and bake in middle of oven until top puffs slightly and is firm to the touch and edges pull away from sides of pan, 20 to 25 minutes (watch carefully toward end of baking; cookie base can burn easily).
• While cookie base is baking, melt chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring occasionally, until smooth, then remove top of double boiler or bowl from heat.
• Spread chocolate over warm cookie base and immediately sprinkle with walnuts. Cool completely in pan on a rack, then cut into 2-inch diamonds or squares. Chill in pan until chocolate is firm, about 15 minutes.

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!