FoodReference.com

The FoodReference Website - Recipe Section: Desserts
Cookbook, modern, classic, & historic recipes; restaurant & professional chefs recipes & tips

  Home  |   Articles & Features  |   Facts & Trivia  |   Cooking Tips  |   RECIPES  |   Quotes  |   Who's Who  |   Food Timeline  |   Food Videos  |   Trivia Quizzes  |   Crosswords  |   Humor  |   Poetry  |   Cookbooks  |   Food Posters  |   Magazines  |   Marketplace  |   Key West  |   Gourmet Tours  |   Cooking Schools  |   Festivals & Shows  |

You are here > HomeRecipes >  

 DessertsCookie Recipes 1BARS, COOKIE BAR RECIPES >>> >  Caramel Walnut Bars >

Next Recipe

 

 

RELATED SECTIONS

~ Grilling Videos
~ Recipe Contests
~ Cooking Tips
~ Cookbook Reviews
~ Food Festivals

Food Videos


 

3 Young Chefs 2

Click on the
3 Young Chefs
Cooking Schools,
Culinary Schools, Hospitality, Travel & Tourism Schools

 

 

Bookmark and Share 

CARAMEL WALNUT BARS

 

How to Cook Everything Vegetarian
A baked crust topped with walnuts coated in a rich and buttery caramel, its simultaneously crunch, chewy, and soft—not to mention completely delicious. Any nuts will work here.
Makes: About a dozen squares
Time: About 1 hour


Ingredients

• 1/2 pound (2 sticks) unsalted butter softened plus a little for greasing the pan
• 1 1/4 cups sugar
• 1 cup all purpose flour
• 1/2 cup cream
• Pinch salt
• 1/4 cup honey
• 1 cups roughly chopped walnuts


Directions
1.
Preheat the oven to 350°F Grease an 8- or 9-inch square baking pan.

2. Use an electric mixer to cream 1 stick or the butter with 1/4 cup of the sugar. Stir in the flour. This mixture will be quite dry; press it into the greased pan and bake for 15 minutes, no longer. Remove from the oven and cool slightly.

3. Put the remaining cup of sugar and a tablespoon of water in a saucepan over medium-high heat and cook until it melts and turns a light brown color, 5 to 8 minutes.

4. Carefully stir in the remaining stick of butter the cream and the salt, stir until the mixture is combined, then add the honey and walnuts. Immediately pour the walnut mixture over the baked crust and refrigerate until set. Cut into squares or rectangles and serve. Store, covered for up to 5 days.
 

 

  BARS, COOKIE BAR RECIPES >>>  |   Apricot Bars  |   Apricot Jam Bars  |   Banana Bran Bars  |   Butterscotch Plum Oat Bars  |   Caramel Walnut Bars  |   Carrot Bars  |   Champion Cherry Bars  |   Cheesecake Bars  |   Cherry Almond Toffee Bars  |   Cherry Magic Cookie Bars  |   Chocolate Iced Sesame Bars  |   Chocolate Macaroon Bars  |   Chocolate Peppermint Bars  |   Chocolate Rice Snack Bars  |   Chocolate Rice Krispies Treats  |   Cranberry Date Bars  |   Cranberry Granola Bars  |   Cranberry Lemon Bars  |   Dried Fruit & Nut Granola Bars  |   Dried Plum Filled Oatmeal Bars  |   Fig Bars  |   Gingerbread Bars with Icing  |   Glazed Cinnamon Bars  |   Golden Bars  |   Luscious Lemon Bars  |  Maple Bars  |   Oatmeal Nut Chews  |   Plum Good Peanutter Bars  |   Power Bars  |   Pumpkin Cheesecake Bars  |   Rocky Road Fudge Bars  |   Sour Cream Raisin Bars  |   Wholesome Granola Bars  |   Whole Wheat Applesauce Bars  |


  Home  |   RECIPES  |   Cooking Tips  |   About & Contact  |   Food Links  |

Please feel free to link to any pages of FoodReference.com from your website.

No permission is necessary to link to our pages.

For permission to use any of the content on FoodReference.com please contact:  james@foodreference.com

All contents of this website are copyright © 1990--2010 James T. Ehler and www.FoodReference.com  unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.

 

 

 

 

 

 

Get a Free Trail issue
SAVEUR
SAVEUR
The award-winning magazine that celebrates the people, places and rituals that establish culinary traditions.