Austrian Chocolate Walnut Bars Recipes

AUSTRIAN CHOCOLATE WALNUT BARS

Austrian Chocolate Walnut Bars image

These are pretty decadent and rich. If kept in an airtight container, these will keep at room temperature for about 3 days or you can freeze them for up to 3 months.

Provided by S I @SyiLuvsPastries

Categories Cookies

Number Of Ingredients 15

Ingredients

1 cup(s) butter, softened
1/2 cup(s) packed brown sugar
2 1/2 cup(s) all-purpose flour
2/3 cup(s) apricot preserves
4 large eggs
1 1/2 cup(s) packed brown sugar
1/4 cup(s) unsweetened dutch-process cocoa powder
2 teaspoon(s) vanilla
1 teaspoon(s) salt
3 cup(s) walnuts, toasted and finely ground
8 ounce(s) bittersweet chocolate, chopped
3 tablespoon(s) butter
1 tablespoon(s) light-colored corn syrup
1 tablespoon(s) rum
- about 40 walnut halves, toasted (optional)

Steps:

Preheat oven to 375°F. Grease a 13x9x2-inch baking pan; set aside. In a large bowl, beat the 1 cup butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup brown sugar. Beat until combined, scraping side of bowl occasionally. Gradually add flour, beating on low speed just until combined (mixture will look slightly dry). Press mixture into prepared pan. Bake in the preheated oven for 10 minutes. Carefully spread preserves over hot crust.
In another large bowl, beat eggs on medium-high speed for 3 minutes. Add the 1 1/2 cups brown sugar, the cocoa powder, vanilla, and salt. Beat on low speed for 3 minutes. Gradually add the finely ground walnuts, beating just until combined.
Carefully spread chocolate mixture evenly over preserves. Bake about 30 minutes or until set. Cool completely in pan on a wire rack.
For the Icing: In a medium heavy saucepan, combine bittersweet chocolate and the 3 tablespoons butter. Cook and stir over low heat until melted. Stir in corn syrup and rum. Spread icing over cooled uncut cookies. If desired, top with the walnut halves. Let stand for 1 to 2 hours or until chocolate is set. Using a sharp knife, loosen edges of cookies from sides of pan. Cut into bars.

HUNGARIAN COOKIE BARS

Hungarian Cookie Bars image

Posted for the Zaar World Tour 2006-Hungary. I haven't tried this recipe, but it seems to be a very quick and easy cookie to make. These bars are sticky and gooey and similar to a walnut pie.

Provided by Bayhill

Categories Bar Cookie

Time 55m

Yield 12 cookies

Number Of Ingredients 6

Ingredients

1 3/4 cups brown sugar, packed
1/2 cup margarine, softened
1 teaspoon vanilla
1 1/4 cups all-purpose flour
2 large eggs
1 cup chopped nuts

Steps:

Preheat oven to 325ºF. Grease a 9" square baking pan; set aside.
In a medium bowl, cream together 3/4 cup of the brown sugar and the margarine. Add vanilla and flour; mix well. Pat this mixture into the bottom of the baking pan.
In a small bowl, beat the eggs until foamy. Add the remaining 1 cup brown sugar; mix well. Pour into the pan over the first mixture. Sprinkle the nuts evenly over the top.
Bake at 325ºF for 30 to 40 minutes, or until center is no longer jiggly. Cool completely before slicing. Slice into 2-1/2"x1-1/2" bars.

Nutrition Facts : Calories 283.9, Fat 10.6, SaturatedFat 1.9, Cholesterol 31, Sodium 141.9, Carbohydrate 44.5, Fiber 1.4, Sugar 31.8, Protein 4.5

APRICOT WALNUT BARS

Apricot Walnut Bars image

These moist bars have a great flavor. Everyone in my family loves them, and I get lots of requests for the recipe. -Kim Gilliland, Simi Valley, California

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 16 bars.

Number Of Ingredients 12

Ingredients

2/3 cup dried apricots
1/2 cup water
1/2 cup butter, softened
1/4 cup confectioners' sugar
1-1/3 cups all-purpose flour, divided
2 large eggs, room temperature
1 cup packed brown sugar
1/2 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts
Additional confectioners' sugar

Steps:

In a small saucepan, cook apricots in water over medium heat for 10 minutes or until softened. Drain, cool and chop; set aside. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add 1 cup flour until well blended. , Press into a greased 8-in. square baking dish. Bake at 350° until lightly browned, about 20 minutes., Meanwhile, in a small bowl, beat eggs and brown sugar until blended. Beat in vanilla. In a small bowl, combine the baking powder, salt, and remaining flour; gradually add to egg mixture. Stir in apricots and nuts. Pour over crust. , Bake at 350° until set, about 30 minutes. Cool on wire rack. Dust with confectioners' sugar; cut into bars.

Nutrition Facts : Calories 197 calories, Fat 9g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 121mg sodium, Carbohydrate 28g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.

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2008-09-23 Preheat oven to 375 degrees F. Grease a 13x9x2-inch baking pan; set aside. In a large bowl, beat the 1 cup butter with an electric mixer on …
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Preheat oven to 375 degrees F. Grease a 13x9x2-inch baking pan; set aside. In a large bowl, beat the 1 cup butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup brown sugar. Beat until combined, scraping side of bowl occasionally. Gradually add flour, beating on low speed just until combined (mixture will look slightly dry). Press mixture into prepared pan. Bake in the preheated oven for 10 minutes. Carefully spread preserves over hot crust.
In a medium heavy saucepan, combine bittersweet chocolate and the 3 tablespoons butter. Cook and stir over low heat until melted. Stir in corn syrup and rum. Spread icing over cooled uncut cookies. If desired, top with the walnut halves. Let stand for 1 to 2 hours or until chocolate is set. Using a sharp knife, loosen edges of cookies from sides of pan. Cut into bars. Makes about 40 bars.

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