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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