Chocolate Walnut Bars Recipes Recipes Recipe For Deviled

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DECADENT & CHEWY CHOCOLATE CHIP WALNUT BARS



Decadent & Chewy Chocolate Chip Walnut Bars image

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

1 cup unsalted butter, softened
3/4 cup brown sugar, packed
3/4 cup granulated sugar
1 teaspoon vanilla
2 large eggs
2 1/4 cup all purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups chocolate chips
1 cup walnuts, chopped

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

CHOCOLATE WALNUT BARS



Chocolate Walnut Bars image

I recently adopted this recipe from the Recipezaar account and just made them last night. They are amazing! Here's what the original poster said about these bars: "These aren't difficult to make, but they look fancy because they have three distinct layers. A shortbread crust is topped by a chocolate layer, which is then topped with a thin walnut layer. The bars freeze well, and they'll keep for several days at room temperature if stored airtight. I've even mailed these successfully, wrapping them in pairs with the bottoms together and packaging them in a sturdy, well-padded carton before placing them in a similarly sturdy, well-padded box. The most important thing to remember about these bars is that the chocolate layer needs some time to set up, even after the bars have cooled to room temperature. I usually make the bars the night before I'm going to cut and serve them, but chilling the bars after they've cooled for about 20 minutes should have the same effect."

Provided by spatchcock

Categories     Bar Cookie

Time 1h5m

Yield 32 bars

Number Of Ingredients 10

2/3 cup unsalted butter, softened
1/3 cup granulated sugar
1 teaspoon vanilla
1 1/3 cups all-purpose flour, sifted
12 ounces semi-sweet chocolate chips or to taste bittersweet chocolate chips, good-quality (2 cups)
3 large eggs
1 cup granulated sugar
1 tablespoon vanilla
1/2 cup unsalted butter, melted and cooled slightly (1 stick)
1 1/2 cups walnuts, chopped

Steps:

  • Line a 13 by 9 inch pan (at least 1-1/2 inches deep) with heavy-duty aluminum foil, shiny side up. Set aside.
  • Adjust rack to center of oven; preheat oven to 350 degrees F.
  • For Crust: In small bowl, combine softened butter, sugar, and vanilla. By hand, cream until well-mixed and fluffy.
  • Add sifted flour and stir to combine.
  • Place crust mixture by small spoonfuls all over bottom of lined pan. Keeping your hands lightly floured, press crust mixture into an even layer with fingertips and/or knuckles (this mixture is a bit sticky, so re-flour your hands lightly as necessary).
  • Place in preheated oven and bake for 10 minutes.
  • While crust bakes, make sure chocolate chips are at hand.
  • Start Walnut Layer by combining eggs, sugar, and vanilla in medium bowl. By hand, beat until well-mixed. Set aside.
  • When Crust has baked for 10 minutes, remove from oven to cooling rack.
  • Immediately sprinkle with chocolate chips as evenly as possible. Return to oven for 3 minutes to melt chocolate; remove to cooling rack.
  • With back of spoon or offset spatula, spread chocolate evenly over crust. Allow to stand for about 3 minutes.
  • During this standing period, add slightly cooled melted butter to egg mixture and beat in.
  • Stir in walnuts until evenly distributed.
  • After standing period, place walnut mixture by spoonfuls all over melted chocolate, distributing walnuts as evenly as possible.
  • Return to oven. Bake 20 to 25 minutes.
  • When done, top of walnut layer will be a light golden brown; edges will be darker. Remove to cooling rack.
  • Cool completely before storing airtight.
  • Before cutting, see Notes at beginning of recipe. To cut, use a large, sharp, straight- edged knife. Trim about 1/4 inch from each edge before cutting into bars.
  • Store bars airtight at room temperature for up to several days, or freezer for longer storage.

Nutrition Facts : Calories 205.8, Fat 14, SaturatedFat 6.6, Cholesterol 37.6, Sodium 8.9, Carbohydrate 19.9, Fiber 1.1, Sugar 14.4, Protein 2.5

CHOCOLATE WALNUT CRUMB BARS



Chocolate Walnut Crumb Bars image

Categories     Desserts     Desserts     Desserts     Desserts     Desserts     Desserts

Number Of Ingredients 1

1 cup softened butter or margarine 2 cups all-purpose flour ½ cup sugar 2 cups (12 ounce package) Nestle morsels 1¼ cups (14oz can) regular, low fat or fat-free sweetened condensed milk 1 cup chopped walnuts ¼ teaspoon salt 1 teaspoon vanilla

Steps:

  • Beat butter or margarine in large bowl until creamy. Beat in flour, sugar, and salt until crumbly. With floured fingers, press 2 cups crumb mixture onto bottom of greased 13x9 pan, reserving remaining mixture. Bake in preheated oven 350 degrees for 10-12 minutes or until edges are golden brown. Warm 1½ cups morsels and sweetened condensed milk in small, heavy saucepan over low heat, stirring until smooth. Stir in vanilla and spread over hot crust. Stir in walnuts and remaining morsels (½ cup) into reserved crumb mixture; sprinkle over chocolate filling. Bake at 350 degrees for 25-30 minutes or until center is set. Cool in pan on wire rack. Cut into squares and enjoy!

DARK CHOCOLATE AND WALNUT TORTE



Dark Chocolate and Walnut Torte image

"Don't be fooled by the fancy word: a torte is just a cake! And this one is made special by the added richness of the walnuts. This torte doesn't have a lot of flour so the texture isn't heavy. It's just heavy on flavor. The lightness of this torte is something everyone will appreciate in the midst of all of the pumpkin pies and tins of holiday cookies." -Alex Guarnaschelli

Provided by Alex Guarnaschelli

Categories     dessert

Time 45m

Yield 12 Servings

Number Of Ingredients 11

1/3 cup Fisher® Walnut Halves and pieces
1/3 cup all-purpose flour
9 oz. semi-sweet chocolate, chopped
1 1/2 sticks unsalted butter, cut into 1/2 inch slices, plus extra for greasing the pan
6 large eggs, separated into whites and yolks
1 cup granulated sugar, divided
1 Tbsp. vanilla
1/4 teaspoon cream of tartar
2 Tbsp. confectioners' sugar
1/4 cup Fisher® Walnut Halves and Pieces, toasted
1 cup fresh raspberries

Steps:

  • Preheat oven to 375°F. Line bottom of a 9-inch springform pan with parchment or waxed paper. Grease the bottom and sides of the pan with butter. Chop the untoasted walnuts and flour in a food processor fitted with the blade until smooth, set aside.
  • Combine the chocolate and butter in a heatproof glass bowl or measuring cup. Microwave on HIGH 1 minute; stir mixture then microwave for additional 30 seconds. Stir until chocolate is melted; set aside.
  • Beat the egg yolks, ¾ cup sugar and vanilla on high in the bowl of an electric mixer fitted with the whisk attachment, until pale yellow, 5-8 minutes. Stir in chocolate mixture then stir in reserved walnut and flour mixture.
  • Combine the egg whites, cream of tartar and a small amount of the remaining ¼ cup sugar in the bowl of an electric mixture. Whip on high speed with the whisk attachment until the whisk leaves visible paths in the egg whites and the mixture looks light, glossy and fluffy. Beat in the remaining sugar and continue whipping until stiff peaks form, about 1 to 2 minutes
  • Fold egg whites into chocolate mixture in thirds until it is well blended. Gently transfer the batter to the prepared springform pan.
  • Bake until a toothpick or cake tester comes out of the cake clean, 35 to 40 minutes. Cool in pan; the center will sink a little as it cools, don't worry. Run a paring knife around the edge of the pan to make sure the edges are free before unmolding and removing the top part of the pan
  • Use a fine sieve to sprinkle confectioner's sugar over top. Sprinkle with toasted walnuts and raspberries before serving.

CHOCOLATE WALNUT CAKE



Chocolate Walnut Cake image

This is a delicious chocolate cake, lightly spiced with cinnamon and allspice, and flecked with walnuts. Decorate with chocolate frosting.

Provided by Megan

Categories     Desserts     Nut Dessert Recipes     Walnut Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 12

4 (1 ounce) squares unsweetened chocolate, chopped
1 ¾ cups all-purpose flour
2 teaspoons baking powder
⅛ teaspoon salt
¼ teaspoon ground cinnamon
½ teaspoon ground allspice
¼ cup shortening
1 ½ cups white sugar
4 egg yolks
1 teaspoon vanilla extract
1 cup milk
1 cup chopped walnuts

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, salt, cinnamon and allspice. Set aside.
  • In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
  • In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk. Stir in walnuts.
  • In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pan.
  • Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 340.8 calories, Carbohydrate 44.5 g, Cholesterol 69.9 mg, Fat 17.6 g, Fiber 2.7 g, Protein 6.1 g, SaturatedFat 5.5 g, Sodium 98.1 mg, Sugar 26.4 g

CHOCOLATE-WALNUT FUDGE BARS



Chocolate-Walnut Fudge Bars image

What's the best thing about these chocolate treats: the cookie crust, the fudgy filling, or the walnut topping? It's a tie. Download ties and collars. Print onto card stock, and use double-sided tape to attach to a box of any size (ours is 4 inches square by 5 inches high). Part rich fudge, part crumbly cookie, these chocolaty bars take decadence to a new level.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Brownie Recipes

Yield Makes 3 dozen

Number Of Ingredients 11

Vegetable oil cooking spray
27 store-bought chocolate wafer cookies (6 ounces)
1 tablespoon plus 1 1/2 teaspoons sugar
Table salt
1 stick plus 2 tablespoons unsalted butter
1 pound bittersweet or semisweet chocolate, chopped
1 can (14 ounces) sweetened condensed milk
1/4 cup whole milk
1/2 teaspoon pure vanilla extract
1/2 cup toasted and finely chopped walnuts
Coarse salt, preferably fleur de sel

Steps:

  • Preheat oven to 400 degrees. Coat a 9-by-13-inch baking dish with cooking spray, and line with parchment, leaving a 2-inch overhang on long sides. Spray parchment.
  • Pulse wafers in a food processor until finely ground, and transfer to a bowl. Add sugar and a pinch of table salt. Melt 6 tablespoons butter, and stir into crumbs. Press into bottom of dish. Bake for 10 minutes.
  • Heat chocolate, condensed milk, whole milk, remaining 4 tablespoons butter, and a pinch of table salt in a double boiler or a heatproof bowl set over a pan of simmering water, stirring, until melted. Stir in vanilla.
  • Pour chocolate mixture over baked cookie layer, smoothing top with an offset spatula. Sprinkle walnuts and coarse salt over top, pressing slightly to adhere. Refrigerate until firm, about 2 hours.
  • Remove fudge from dish using parchment to lift, and transfer to a cutting board; remove parchment. Trim edges of fudge with a sharp knife, and cut crosswise into six 2-inch-wide strips. Cut each strip crosswise into 3 equal bars, then cut each bar in half on the diagonal to form 36 triangles.

CHOCOLATE WALNUT COCONUT BARS



Chocolate Walnut Coconut Bars image

These look so pretty! I wish I had a digital camera so I could take a photo of these, a recipe someone asked me to make for them. We doubled the recipe so that some of the residents here at the home could have a little taste. This was found in Kraft's magazine: Food & Family. These are no way diet-friendly!

Provided by Manami

Categories     Bar Cookie

Time 40m

Yield 1 pan, 32 serving(s)

Number Of Ingredients 7

1 1/2 cups graham cracker crumbs
1/4 cup butter or 1/4 cup margarine, melted
8 ounces semisweet baking chocolate, chopped
1 1/2 cups coconut
1/2 cup walnut pieces
1/2 cup raisins
14 ounces sweetened condensed milk

Steps:

  • Preheat oven to 350°F.
  • Line 13x9" baking pan with foil, leaving 3" of foil extending over short sides of pan.
  • Create handles by crunching up extended foil; butter foil lining.
  • Mix crushed grahams and butter or margarine.
  • Press evenly onto bottom of prepared pan.
  • Sprinkle chocolate, coconut, walnuts and raisins over crust.
  • Pour sweetened condensed milk over mixture in pan.
  • Bake 25-30 minutes or until lightly browned.
  • Cool in pan.
  • Lift out of pan onto cutting board, using foil handles.
  • Cut into squares and serve.

Nutrition Facts : Calories 148.2, Fat 8.8, SaturatedFat 5.3, Cholesterol 8, Sodium 52.3, Carbohydrate 17.2, Fiber 1.4, Sugar 13.5, Protein 2.2

CHOCOLATE WALNUT BARS



Chocolate Walnut Bars image

It is an easy recipe but turns out great. Chocolate fans will love it.

Provided by Joanna

Categories     Walnut Desserts

Time 1h5m

Yield 24

Number Of Ingredients 12

½ cup chopped walnuts
⅓ cup white sugar
¾ cup all-purpose flour
6 tablespoons butter
2 tablespoons butter, softened
⅓ cup water
⅓ cup unsweetened cocoa powder
½ cup white sugar
2 eggs
1 teaspoon vanilla extract
⅛ teaspoon salt
1 tablespoon confectioners' sugar for dusting

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch square pan.
  • In a medium bowl, cream together the 6 tablespoons of butter and 1/3 cup sugar until smooth. Stir in the flour and walnuts. Press into the prepared pan.
  • Bake for 20 to 25 minutes in the preheated oven.
  • To make the topping: Beat the 2 tablespoons butter, water, cocoa, 1/2 cup sugar, eggs, vanilla and salt together in a medium bowl until smooth and shiny. Spread evenly onto the baked crust.
  • Return to the oven and bake for an additional 20 minutes, or until set. Dust with confectioners' sugar and cut into 24 bars when cool. These taste best served chilled.

Nutrition Facts : Calories 101.4 calories, Carbohydrate 11.3 g, Cholesterol 25.7 mg, Fat 6 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 2.8 g, Sodium 45.6 mg, Sugar 7.4 g

CHOCOLATE WALNUT SQUARES



Chocolate Walnut Squares image

Rich and satisfying, these bars create a symphony of flavors with every bite. The nutty crust, exquisite chocolate layer and the creamy frosting make this dessert one of my personal favorites. It's fun to take these treats to a potluck. -Anne Heinonen, Howell, Michigan

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 20-24 servings.

Number Of Ingredients 14

1 cup butter, softened
2 cups sugar
4 large eggs, lightly beaten
3 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
2 cups chopped walnuts
2 ounces unsweetened chocolate
FROSTING:
5 tablespoons all-purpose flour
1 cup whole milk
1 cup butter, softened
1 cup confectioners' sugar
2 teaspoons vanilla extract

Steps:

  • In a bowl, cream butter and sugar. Beat in eggs and vanilla. Add flour and salt; mix well. Fold in walnuts. Spread half of batter into a greased 13-in. x 9-in. baking pan. Add chocolate to the remaining batter; mix well. Carefully spread over batter in pan., Bake at 350° for 30-35 minutes or until a toothpick comes out clean. Cool completely. , For frosting, in a saucepan, combine flour and milk until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until bubbly and thickened. Cool completely. , In a bowl, cream butter and confectioners' sugar. Add vanilla and mix well. Gradually add the milk mixture; beat for 5 minutes. Frost cake. Store in the refrigerator.

Nutrition Facts : Calories 352 calories, Fat 23g fat (11g saturated fat), Cholesterol 78mg cholesterol, Sodium 220mg sodium, Carbohydrate 33g carbohydrate (22g sugars, Fiber 1g fiber), Protein 5g protein.

CHOCOLATE-WALNUT PIE



Chocolate-Walnut Pie image

Round out your Derby party spread with this traditional Southern chocolate-walnut pie.

Provided by By Annalise Sandberg

Categories     Dessert

Time 2h

Yield 8

Number Of Ingredients 10

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1/2 cup Gold Medal™ all-purpose flour
1 cup packed light or dark brown sugar
1/8 teaspoon salt
2 eggs
6 tablespoons unsalted butter, melted and cooled
2 teaspoons vanilla
1 cup chopped walnuts
1 cup semisweet chocolate chips (6 oz)
Whipped cream, if desired

Steps:

  • Heat oven to 350°F.
  • Press pie crust in 8- or 9-inch pie plate; crimp edges as desired. Place in refrigerator.
  • In large bowl, mix flour, brown sugar and salt. Add eggs, melted butter and vanilla; mix until combined. Stir in walnuts and chocolate chips. Spread evenly in pie crust.
  • Bake 45 to 50 minutes or until pie is golden. Cool completely before serving, 1 to 2 hours. Top each serving with whipped cream.

Nutrition Facts : Calories 560, Carbohydrate 61 g, Cholesterol 75 mg, Fat 6, Fiber 2 g, Protein 6 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 39 g, TransFat 0 g

CHOCOLATE NUT BARS



Chocolate Nut Bars image

When I ask my husband what he would like me to bake, he often asks for these fudgy, nutty bars. They are his favorite! -Lisa Darling, Scottsville, New York

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 3 dozen.

Number Of Ingredients 11

1 cup butter, softened
2 cups all-purpose flour
1/2 cup sugar
1/4 teaspoon salt
1 can (14 ounces) sweetened condensed milk
2 cups semisweet chocolate chips, divided
1 teaspoon vanilla extract
1/2 cup chopped macadamia nuts
1/2 cup chopped walnuts
1/2 cup chopped pecans
1/2 cup milk chocolate chips

Steps:

  • Preheat oven to 350°. In a large bowl, beat butter until fluffy. Add the flour, sugar and salt; beat just until crumbly. Set aside 1 cup for topping. Press remaining crumb mixture into a greased 13x9-in. baking pan. Bake 10-12 minutes or until set and edges begin to brown., Meanwhile, in a small saucepan, combine milk and 1-1/2 cups semisweet chocolate chips. Cook and stir until chips are melted. Remove from the heat; stir in vanilla. Spread mixture over crust., Combine the nuts and milk chocolate chips with the remaining semisweet chocolate chips and crumb mixture. Sprinkle over filling. Bake 15-20 minutes or until center is set. Cool on a wire rack. Cut into bars.

Nutrition Facts :

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