DECADENT & CHEWY CHOCOLATE CHIP WALNUT BARS
These decadent dessert bars are easy and delicous! You'll love the chew texture and crunchy walnuts against the sweet chocolate.
Provided by Kimberly Stroh
Categories Recipes
Time 45m
Number Of Ingredients 10
Steps:
- Preheat the oven to 375.
- Cream the butter, adding in the sugars, mixing well. Add in the eggs and the vanilla.
- In a seperate bowl, mix the flour, baking soda, salt. Add it into the wet ingredietns until well incorporated.
- Mix in the chocolate chips and the walnuts
- Line and 8x8 baking dish with parchment paper. Lightly spray the parchment paper. Spread out the batter and press down.
- Bake for 30 minuets until set.
- Remove from the oven and let cool before lifting the parchment paper. Slice the bars once cooled.
- Serve with ice cream or cold milk.
Nutrition Facts : Calories 430 calories, Carbohydrate 62 grams carbohydrates, Cholesterol 72 milligrams cholesterol, Fat 32 grams fat, Fiber 3 grams fiber, Protein 6 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1/12, Sodium 302 grams sodium, Sugar 40 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
CHEWY WALNUT TRAIL BARS
Baked ahead of time, these nutrition-packed walnut trail bars are the perfect snack for long trips, hikes or even work commutes.
Provided by California Walnuts
Time 45m
Number Of Ingredients 14
Steps:
- Pre-heat oven to 325°F. In bowl, whisk together oats, brown sugar, flour, baking soda and cinnamon. Stir in walnuts, cherries, chocolate chips, pumpkin seeds, coconut and sesame seeds; set aside.
- In food processor, process apricots until broken up, about 1 minute. Add butter, process until a paste forms, about 1 minute. With motor running, pour in honey until well blended. Fold into oat mixture until well combined. Pat evenly into a parchment-lined 9 x 13-inch baking pan.
- Bake in the center of oven until golden, about 30 minutes. Transfer to rack to cool completely.
- Cut into bars (2×12 rows or 8×3 rows).
Nutrition Facts : Calories 230 cal, Cholesterol 10 mg, Carbohydrate 26 g, Protein 4 g
WALNUT BARS
Walnuts grow everywhere in California! I grew up on a "walnut acre" and love them. When I use walnuts, I always think back to my family and harvest time. I hope you enjoy these bars as much as we do. -Chante Jones, Alturas, California
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2-1/2 dozen.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 165 calories, Fat 7g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 127mg sodium, Carbohydrate 24g carbohydrate (18g sugars, Fiber 0 fiber), Protein 3g protein.
CHEWY SALTED PEANUT BARS
My rich bars are studded with the all-American peanut. I like to think famed peanut farmer Jimmy Carter would approve. -Ann Marie Heinz, Sturgeon Bay, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; grease foil. In a small bowl, mix flour and brown sugar; cut in butter until crumbly. Press into prepared pan. Bake until lightly browned, 8-10 minutes. Sprinkle peanuts over crust., In a small saucepan, melt butterscotch chips, corn syrup and butter over medium heat; stir until smooth. Drizzle over peanuts. Bake until bubbly, 6-8 minutes longer. Cool completely in pan on a wire rack. Lifting with foil, remove from pan. Cut into bars.
Nutrition Facts : Calories 239 calories, Fat 13g fat (7g saturated fat), Cholesterol 13mg cholesterol, Sodium 145mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 1g fiber), Protein 4g protein.
CHEWY WALNUT PAN BARS
These rich nutty bars from Tori Dunton are so tasty, we doubled her recipe to serve a crowd! "Our family has been making these yummy treats for years," writes the Acme, Pennsylvania cook. "We especially like to eat them with a dish of vanilla ice cream.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 dozen.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 84 calories, Fat 2g fat (0 saturated fat), Cholesterol 12mg cholesterol, Sodium 59mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein.
DATE-AND-WALNUT BARS
This recipe for golden, chewy, date-and-walnut-packed bars comes from the Los Angeles pastry chef Margarita Manzke, who grew up in the Philippines and now runs the sweet side of the kitchen at République. When she was in high school, Manzke came across the classic recipe for "food for the gods" in a thin pamphlet of Filipino desserts, and she made the bars again and again, learning how to produce a consistently tender, chewy batch: Don't overcream the butter, and don't use a light hand with the dates. Manzke sells fresh bars at République, but know that at home the cooled, cut bars store well in the freezer, ready to pop out and defrost at a moment's notice.
Provided by Tejal Rao
Categories cookies and bars, dessert
Time 1h
Yield About 24 bars
Number Of Ingredients 10
Steps:
- Heat the oven to 325, and line a 13-by-18-inch sheet pan with parchment paper. Whisk together the flour, baking powder, baking soda and salt in a large bowl until well mixed and no lumps remain. Tip about 1/2 cup of the flour mixture into a medium bowl; add the dates, and toss well to coat, breaking up the dates as you go. Set aside.
- In a stand mixer fitted with the paddle attachment, cream the butter with both sugars just until smoothly incorporated, about 2 minutes on medium speed. Add the eggs in 3 batches, mixing well each time and scraping down the sides of the bowl and the paddle between additions.
- Add the flour mixture and date mixture, and mix gently on low just until incorporated. Remove the bowl from the mixer, and use a spatula to fold in the walnuts. Transfer the mixture to the parchment-lined sheet pan, and use an offset spatula to spread it in an even layer, pushing it into the edges and corners and smoothing the surface. Bake until brown and set, about 45 minutes.
- Cool completely in the pan, then remove and cut into squares. Serve right away, or store in an airtight container for up to 5 days.
Nutrition Facts : @context http, Calories 414, UnsaturatedFat 12 grams, Carbohydrate 48 grams, Fat 24 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 11 grams, Sodium 131 milligrams, Sugar 34 grams, TransFat 1 gram
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