Chocolate Walnut Bars

Crust:
1/2 cup walnuts, toasted lightly and cooled
3/4 cup all purpose flour
1/3 cup sugar
3/4 stick (6 tablespoons) cold unsalted butter, cut into pieces
Topping:
1/3 cup unsweetened cocoa powder
1/2 cup granulated sugar
2 tablespoons unsalted butter
1 teaspoon vanilla
2 large eggs
confectioner's sugar for dusting

Make the crust: In a food processor grind the walnuts with the flour and sugar, add the butter, and blend the mixture, pulsing the motor until it resembles coarse meal. Pat the mixture onto the bottom of a buttered 8 inch square metal baking pan and bake the crust in the middle of a preheated 350 degree oven for 25 minutes.
Make topping while the crust is baking: In a small bowl whisk together the cocoa and sugar. In a small saucepan bring 1/3 cup water to boil with the butter, stirring until the butter is melted, add the cocoa mixture gradually, whisking, and whisk the mixture until the cocoa is dissolved. Remove the pan from the heat, stir in the vanilla and a pinch of salt, and let the mixture cool for 5 minutes. Whisk in the eggs, whisk the mixture until it is smooth, and pour it over the crust.
Bake in the middle of a 350 degree oven for 20 minutes, or until the topping is set, and let it cool in the pan on a rack. Cut it into 2 1/2 by 1 inch bars and dust it decoratively with powdered sugar. They keep in an airtight container, chilled, for 5 days. Makes 24 b

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