Viennese Walnut Bars Recipes

Steps:

• Preheat oven to 375. Cover a 9" square cake pan with aluminum foil.
• Make crust: In small bowl of electric mixer, cream butter. Beat in 1/4 cup dark brown sugar. On low speed, gradually add flour and beat only until the mixture holds together.
• Place dough by large spoonfuls across the bottom of the pan. With fingertips, press dough to make a smooth layer. Bake at 375 for 10 minutes. Remove from oven and set aside.
• As crust cooks, soften apricot prserves in a bowl and set aside.
• Make filling: Grind walnuts to a fine powder and set aside.
• In small bowl of electric mixer, beat eggs at high speed for 2-3 minutes, or until they are slightly thickened. Add salt and vanilla and then, on low speed, add sugar and cocoa. Increase the speed to high again and beat for 2-3 minutes more. On low speed beat in ground walnuts, beating only until nuts are incorporated.
• Spread preserves over the hot crust, leaving a 1/2" border at the edge.
• Pour filling over the preserves and tilt pan to make sure it's level.
• Bake at 375 for 25 minutes. Cool completely, then ice.
• In top of double boiler, warm chocolate until it is melted, stirring continuously. Add corn syrup, coffee, and boiling water, and stir until smooth.
• Spread icing over cake; sprinkle with chopped walnuts and press down gently. Let stand at room temperature until icing is firm.

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. , Press onto the bottom of a greased 13-in. x 9-in. baking pan. Bake at 350° for 20 minutes or until edges are lightly browned., For filling, in a small bowl, combine the eggs, brown sugar, flour, vanilla, salt and baking powder. Stir in walnuts. Spread over crust. , Bake for 25 minutes or until filling is golden brown. Cool on a wire rack., Combine confectioners' sugar and enough lemon juice to achieve desired consistency; spread over filling. Let stand until set before cutting.

Steps:

• 1. Heat oven to 350°. Butter a 13 x 9 x 2-inch baking pan.2. To make pastry, beat butter, cream cheese, and sugar in a small bowl with electric mixer until well blended. On low speed, gradually beat in flour. Press evenly in bottom of prepared pan. Sprinkle with walnuts, then chocolate chips.3. To make topping, sift together flour, baking powder, and salt. Beat brown sugar, butter, eggs, and dissolved coffee in a medium bowl with electric mixer. On low speed or by hand, gradually beat in flour mixture (mixture will be very thick). Spoon over filling, spreading gently to cover. Sprinkle with walnuts. Bake 30 minutes or until lightly browned. Cool on a wire rack. Cut into bars.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Combine flour and ground almonds; gradually add to creamed mixture and mix well. Cover and refrigerate 1 hour. , Preheat oven to 350°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-1/4-in. round cookie cutter. Place 2 in. apart on ungreased baking sheets. Bake 7-9 minutes or until edges are lightly browned. Remove to wire racks to cool completely., Spread jam on the bottoms of half of the cookies; top with remaining cookies. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip half of each sandwich cookie into chocolate mixture; allow excess to drip off. Place on waxed paper until set. Store in an airtight container.

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.

Steps:

• Preheat oven to 350 degrees.
• Spray a 13 x 9 pan with cooking spray or grease it.
• In a large bowl combine cake mix,(reserve chocolate pouch), egg and softened butter at low speed until crumbly.
• Reserve 1 cup for filling.
• Do not wash bowl.
• Press remaining mixture in prepared pan.
• Bake for 10 minutes.
• Cool for 5 minutes.
• In a small saucepan combine water and apricots.
• Cook for 5 minutes until apricots are soft and most of the water is absorbed.
• Spread over base.
• In the same large bowl combine chocolate pouch, reserved cake mix crumb mixture, milk, almond extract, and egg on low speed until moistened.
• Beat for 2 minutes on high.
• Pour evenly over apricot layer.
• Return pan to oven for 20-25 minutes or until top springs back when touched lightly in center.
• Cool completely.
• In small saucepan, combine semi sweet morsels and butter.
• Cook over low heat until chocolate melts completely, stir constantly.
• Drizzle over bars.
• Chill until chocolate is set.