Skip to main content

Chocolate Walnut Bars



Chocolate Walnut Bars
Baking partners challenge for this month is bar cookies. I always wanted to try them and when Swathi asked me to suggest two recipes  for this months challenge,I readily agreed. Thanks Swathi for this opportunity. Enjoyed this challenge!
This is the second bar recipe for this months challenge. The first one is Lemon Bars.Chocolate Walnut bars is yummy,easy to make and kids will love this. It has a buttery dough, a chocolate raspberry filling and a crumble topping.
 
Recipe source Faye Levy's Chocolate Sensations,Hp Books,Canada,1986.

Ingredients
Walnut cookie dough
Walnuts- 1 cup (3-3/4 0z.)
Egg yolks-3
Sugar- 1/2 cup
Salt- 1/4 tsp
Vanilla extract-2 tsp
Grated lemon zest- 2 tsp
Chilled Unsalted butter- 1 cup ( 8 oz.)
All purpose flour- 1 3/4 cups

Chocolate Raspberry filling
Raspberry preserve- 1/2 cup
Semi sweet chocolate cut into chunks- 6 oz.

Nutty crumble topping
Sugar- 2 tbs
All purpose flour- 1/4 cup
Walnuts- 1/4 cup


To make the dough
Finely process nuts in a food processor and set aside.Combine egg yolks, sugar,salt,vanilla,lemon zest and butter in the food processor .Start with 10-12 pulses and the continuously pulse for 5 seconds until combined.Add flour and walnuts and process for five seconds .Scrape down and continue processing till the dough begins to form sticky crumbs but does not come together as a ball. Put dough in a plastic bag or a wrap and press together o form a ball. Chill for one hour.


Pre heat oven  to 350F (175C). Cut out 1/4 of the dough and set aside in  the refrigerator.Pat the remaining dough in bottom of an un buttered 13"x9" pan.
Filling
Stir preserve,using a rubber spatula,gently spread over the dough.Sprinkle chocolate over the jam.
Topping
Cut reserve dough into small pieces. In the food processor process flour, walnuts, sugar and the cut dough till it resembles a crumbly mixture.Spread this evenly over the chocolate.
Bake for 30-35 minutes until the crumbs are firm and light brown. Cool in pan over a rack till it is lukewarm. Using a sharp knife slice into bars. Store in air tight containers (up-to three days in room temperature)

Try this
Hope you will all enjoy!

Comments

  1. They are super yummm....... Perfect for kiddos !

    ReplyDelete
  2. Delicious and perfectly done. tempting walnut bars..

    ReplyDelete
  3. Delicious chocolate and walnut bar looks delicious Loved the challenge Suja.

    ReplyDelete
  4. wow... delicious they look... would love to have a slice right away...

    ReplyDelete
  5. beautifully done..looks superb :)

    ReplyDelete
  6. Wow, the bars look just so very tempting..

    ReplyDelete
  7. Perfectly done...tempting bars..

    ReplyDelete

Post a Comment

Popular Posts

Mango Custard

Mango Custard is a delectable and easy dessert which can be served on any occasion. The rich creamy custard with the flavor of mangoes ..it is a real treat to serve after dinner. It was quick to make with simple ingredients and my family relished every spoon of this tasty custard. Ingredients Milk- 2 1/2 cups Thick Mango pulp- 1 1/2 cup Egg yolk-2 Sugar- 1/2 cup condensed milk- 1/2 tin Vanilla essence-1/2 tsp   Corn starch- 2 tsp Peel and puree the mangoes, stir in condensed milk and set aside. Bring milk to a boil and add half of the sugar and stir till it dissolves and switch off  the flame. Whisk together egg yolks and rest of the sugar until light and fluffy. Now add  1/2 cup of hot milk little by little and mix well. Add this to the rest of the milk and cook in low flame till it thickens . Mix corn starch with water and make a thin paste and stir into the custard mixture. Stir constantly for one minute and switch off the flame . Add v...

Mathanga/Pumpkin Thoran

Mathanga/Pumpkin Thoran Pumpkin stir fried with a spicy coconut mixture  is a delicious side dish for rice. Pumpkin is a very versatile vegetable. It has a special place in Kerala cooking  and we have lots of recipes with it. Every part is used,the flesh,outer skin,leaves and flowers .Thoran with mathanga/pumpkin is very quick and the only thing that you should be careful is that it should be soft but not overcooked. It is a comfort food and you will love it. Ingredients Pumpkin chopped into small cubes-3 cups Grated coconut- 3/4 cup Pearl onions- 5-6 Cumin seeds- 1/2 tsp Garlic pods- 2 Chilly flakes- 3/4 tsp Turmeric powder- a pinch Mustard seeds- 1/2 tsp Urad Dal- 1 tsp Curry leaves- a few Coconut oil- 1 tbs salt to taste Cut pumpkin into small size cubes and keep aside. Blend coconut, a pinch of turmeric,cumin and garlic into a course mixture. Heat oil in a pan and add mustard seeds and when they splutter add a pinch of cumin seeds,urad dal and saute t...

Tangy Spring Onion Rice

Tangy Spring Onion Rice This is a pretty simple dish to make and believe me its bursting with flavor.This is a very versatile recipe and comes handy if you are short of time. You can alter this recipe in which ever way you like..add some garam masala and get an Indian flavor to this rice or you can add some Italian spices or herbs to give another unique flavor. Here I have used soya sauce and pickled chilly. Pickled chilly has vinegar and garlic in it. If you do not have it you can use chilly sauce instead.Give this recipe a try, you will surely love it. Ingredients Jasmine Rice ( cooked)- 2 cups Spring onion- One bunch Garlic clove- 3 Celery chopped- 3 tbs Soya sauce- 1 tsp Chicken bouillon powder- 1/3 tsp ( optional) Pickled ground red chilly- 1 1/3 tsp ( or chilly garlic sauce one tsp) Lemon juice- 1 tsp Chop spring onions and keep the white part and green part separately.Heat oil in a pan and add garlic cloves and stir fry for a few sec...