Walnut Crumb Bars Food

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 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!

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.

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.

CARROT CAKE CHEESECAKE BARS

Steps:

• For the crust: Position an oven rack in the bottom third of the oven and preheat to 350 degrees F. Spray a 9-inch square baking pan with nonstick cooking spray. Line the bottom of the pan with parchment, leaving a 2-inch overhang on 2 of the sides.
• Add the flour, confectioners' sugar, butter, cinnamon and salt to a food processor. Pulse until the mixture resembles coarse meal with some pea-size pieces. Add the egg and 1 tablespoon cold water and pulse until the dough comes together. Press the dough into the bottom of the prepared pan. Prick the dough all over with a fork. Bake until the crust is golden brown, 20 to 25 minutes. Let cool slightly on a rack, about 15 minutes.
• For the carrot juice curd filling: Meanwhile, whisk the carrot juice, granulated sugar, milk, cinnamon, salt and whole eggs and yolks in a medium saucepan over medium-low heat until well combined. Add the butter a few pieces at a time, whisking constantly and making sure the butter is melted before adding more, and continue to cook until the mixture is thick, a little lighter in color and coats the back of a spoon, 12 to 15 minutes. Strain the curd if any lumps form, then pour into the crust and smooth with a spatula.
• Bake until the curd is set (a small part in the center may still be a little jiggly), 35 to 40 minutes. Let cool slightly on a rack, about 30 minutes, then transfer to the refrigerator to cool completely, about 30 minutes.
• For the walnut crumble: Meanwhile, microwave the butter in a small microwave-safe bowl until melted, about 1 minute. Stir in the walnuts, brown sugar, oats, cinnamon and salt. Microwave until the sugar is dissolved, about 1 minute. Let cool in the bowl until the crumble is crunchy, about 30 minutes. Cover tightly or transfer to an airtight container and store at room temperature until ready to use.
• For the no-bake cheesecake: Once the curd filling is chilled, whip the heavy cream in a medium bowl with a whisk until stiff, fluffy peaks form, 3 to 4 minutes (or 1 to 2 minutes using an electric mixer on medium speed); set aside.
• Beat the cream cheese and granulated sugar in a stand mixer fitted with the paddle attachment on medium speed, scraping down the sides of the bowl as needed, until light and fluffy, 3 to 4 minutes. Reduce the speed to medium low, add the lemon juice, sour cream and vanilla and beat until just combined, 1 to 2 minutes. Gently fold the whipped cream into the cream cheese mixture with a large rubber spatula.
• Pour the batter on top of the curd filling and smooth the top with an offset spatula. Cover tightly and refrigerate until set, at least 6 hours and up to 24 hours.
• Just before serving, sprinkle the walnut crumble on top. Cut into squares and serve cold.

EASY BROWN SUGAR WALNUT BARS

Steps:

• Cut into 2-inch bars; cool in pan. The recipe makes about 16 walnut bars.