VIENNESE CHOCOLATE-WALNUT BARS

Viennese Chocolate-Walnut Bars image

Provided by KLHquilts

Categories Bar Cookie

Time 1h40m

Yield 32 serving(s)

Number Of Ingredients 14

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1/4 lb butter (softened)
1/4 cup dark brown sugar (packed)
1 1/4 cups all-purpose flour (sifted)
1/4 cup apricot preserves
1 1/2 cups walnuts, chopped
2 eggs
1/4 teaspoon salt
3/4 cup dark brown sugar
2 tablespoons unsweetened cocoa
6 ounces semi-sweet chocolate chips
2 tablespoons light corn syrup
2 teaspoons prepared strong coffee (strong!)
2 teaspoons boiling water
1/2 cup walnuts, finely chopped

Steps:

Preheat oven to 375. Cover a 9" square cake pan with aluminum foil.
Make crust: In small bowl of electric mixer, cream butter. Beat in 1/4 cup dark brown sugar. On low speed, gradually add flour and beat only until the mixture holds together.
Place dough by large spoonfuls across the bottom of the pan. With fingertips, press dough to make a smooth layer. Bake at 375 for 10 minutes. Remove from oven and set aside.
As crust cooks, soften apricot prserves in a bowl and set aside.
Make filling: Grind walnuts to a fine powder and set aside.
In small bowl of electric mixer, beat eggs at high speed for 2-3 minutes, or until they are slightly thickened. Add salt and vanilla and then, on low speed, add sugar and cocoa. Increase the speed to high again and beat for 2-3 minutes more. On low speed beat in ground walnuts, beating only until nuts are incorporated.
Spread preserves over the hot crust, leaving a 1/2" border at the edge.
Pour filling over the preserves and tilt pan to make sure it's level.
Bake at 375 for 25 minutes. Cool completely, then ice.
In top of double boiler, warm chocolate until it is melted, stirring continuously. Add corn syrup, coffee, and boiling water, and stir until smooth.
Spread icing over cake; sprinkle with chopped walnuts and press down gently. Let stand at room temperature until icing is firm.