Gooey Chocolate Walnut Bars With Shortbread Crust 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.

GOOEY LAYERED EVERYTHING BARS

Steps:

• Preheat oven to 375 degrees. Line a 9-by-13-inch baking dish with parchment paper, leaving overhang on short sides; lightly coat paper with cooking spray.
• In a food processor, pulse together butter, confectioners' sugar, flour, and salt until mixture resembles coarse meal. Add oats and pulse until just combined. Press dough evenly into bottom of dish and bake until lightly browned and firm, about 20 minutes.
• Scatter chocolate chips, walnuts, and raisins on top of crust. Drizzle with condensed milk and top with coconut. Bake until coconut is golden, about 20 minutes. Let cool completely in dish on a wire rack before cutting into 18 squares.

WALNUT COOKIE BARS (WITH SHORTBREAD CRUST)

Steps:

• Set oven to 350° (oven rack to second-lowest position).
• Grease a 13 x 9-inch baking dish.
• In a processor (I use my small processor for this) place the flour and sugar, process for a couple of seconds.
• Add in cold butter and vanilla; process until fine crumbs form (about 10 seconds or just until the mixture holds together).
• Press the mixture into bottom of the baking pan.
• Bake 350° (second-lowest oven rack) for about 12-15 minutes or until the edges are just golden brown.
• Meanwhile in a bowl whisk together brown sugar, corn syrup, 2 teaspoons vanilla, pinch salt and eggs until well blended.
• Mix in chopped walnuts.
• Pour over the crust.
• Bake for about 20 minutes or until set (these bars do not bake out high so watch closely they bake quickly!).
• Cool for about 1 hour or more before slicing.
• At this point you can drizzle with melted chocolate if desired.
• Slice into bar shapes.

GOOEY CHOCOLATE WALNUT BARS WITH SHORTBREAD CRUST

Steps:

• Set oven to 350 degrees.
• Butter a 13 x 9-inch baking pan.
• For the crust; in a processer mix the flour, sugar and salt until combined (about 4-5 seconds).
• Add in the butter and process until crumbly.
• Press into bottom of the baking dish.
• Bake for about 15 minutes, or until lightly browned.
• For the filling; in a large mixing bowl whisk the eggs, corn syrup, sugar, melted butter and vanilla until well combined.
• Mix in the chocolate chips and nuts.
• Pour over the crust.
• Bake for about 25-30 minutes or until set.

GOOEY BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• In a large bowl, mix together the cake mix, melted butter and 1 egg until smooth. Batter will be thick. Spread evenly into the bottom of the prepared pan. Next, sprinkle the chocolate chips over the layer of dough. Finally, beat the cream cheese, 2 eggs and confectioners' sugar together in a medium bowl until smooth. Pour as evenly as you can over the chocolate chips.
• Bake for 35 to 40 minutes in the preheated oven, until the top is set. Let cool for at least 30 minutes before cutting into bars.

GOOEY CHOCOLATE-PEANUT BARS

Steps:

• Press cookie dough into an ungreased 13x9-in. baking pan. Bake at 350° for 14-16 minutes or until edges are lightly browned and center is set. Sprinkle with peanuts and marshmallows; drizzle with ice cream topping., Bake 6-8 minutes longer or until marshmallows are puffed. Cool completely and cut into bars.

APRICOT BARS WITH SHORTBREAD CRUST

Steps:

• Set oven to 350 degrees.
• Grease an 8x8-inch baking dish.
• For the shortbread crust: blend flour, sugar and salt together for about 10 seconds in a processor.
• Add in cold butter using on/off turns, and process until coarse meal forms.
• Press crumbs firmly into bottom of the pan.
• Bake for about 25 minutes, or until the center is golden, remove and keep oven heat on to same temperature.
• To make the filling: place apricots in a small saucepan and add enough water to cover; bring to a boil and simmer until soft (about 4 minutes) drain, and set aside.
• In a small bowl sift together flour, baking powder and salt.
• Using an electric mixer beat eggs in a large bowl for about 2 minutes.
• Add in brown sugar and vanilla and beat until thick.
• Stir in flour mixture.
• Mix/mix in the apricots and nuts.
• Spread over the shortbread crust.
• Bake for about 35 minutes, or until puffed and dark golden brown.
• Cool in dish.
• Cut into small squares or triangles, and dust lightly with powdered sugar.

BROWNIE CARAMEL WALNUT BARS

Steps:

• Heat oven to 350.
• Line 9-inch baking pan with foil extending over edges. Grease and flour.
• Combine sugar, butter, and water in medium saucepan, and cook over low heat stirring constantly.
• Remove, immediately add 1 cup chocolate chips and stir until melted.
• Beat in eggs and vanilla until well-blended.
• Stir together flour, baking soda, and salt; stir into chocolate mixture.
• Spread batter in pan, bake 15-20 minutes until brownies begin to pull away from pan.
• Remove brownies from oven; immediately spread caramel topping.
• Sprinkle remaining chips and nuts over topping.
• Cool completely in pan on wire rack. Cut into bars.