MAPLE WALNUT SHORTBREAD BARS
Maple and walnut are a winning combination in these buttery bars that are a refreshing alternative to a chocolate dessert.
Provided by Food Network Kitchen
Categories dessert
Time 11h35m
Yield sixteen 4 by 1-inch bars
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F. Cut a piece of foil 8 by 16-inches. Butter the corners and sides of an 8-by-8-inch baking pan. Line the pan with the foil, leaving an overhang on two sides.
- Beat the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed to medium and add the egg yolk, syrup, vanilla extract and vanilla bean seeds if using. Reduce the speed to low, add the flours and salt, all at once, and beat until just combined. Add the walnuts and continue to mix until fully combined.
- Using your hands, drop the dough in pieces evenly into the prepared pan. Flour your hands lightly and press the dough together and into the corners of the pan. Put a piece of waxed paper on top of the dough and use something square and heavy-another pan, a pound of cold butter-to press the dough into the pan and make a smooth, even top. Chill until firm, about 30 minutes.
- When it is firm, use a fork to score the dough all over. Bake until deep golden brown and starting to pull away from the sides of the pan, about 45 minutes. Cool completely on a rack, about 2 hours, then wrap with plastic wrap, and let sit at room temperature overnight.
- Place a lightweight cutting board or a baking rack over the top of the pan. Flip and set on the counter. Gently pull the pan from the foil and the foil from the pan to lift off the pan. Gently peel the foil off the bar. Place another lightweight cutting board on top, and flip the bar right-side-up.
- Using a sharp, serrated knife, slice the square in half. Then slice each half into 8 bars.
RASPBERRY/WALNUT SHORTBREAD BARS
Make and share this Raspberry/Walnut Shortbread Bars recipe from Food.com.
Provided by William Hakala
Categories Dessert
Time 1h20m
Yield 24 bars
Number Of Ingredients 11
Steps:
- Prepare shortbread recipe, press evenly into bottom of lightly greased 9-inch square baking pan.
- Bake at 350 degrees for 20 minutes, or until edges are lightly browned.
- Remove from oven and spread the raspberry jam over top.
- Beat eggs, sugar and vanilla until well blended.
- Combine flour, sugar, salt and chopped walnuts, spread on top of jam, making sure to cover corners.
- Return to oven and bake another 25-30 minutes or until top is set.
- Cool in pan, cut into bars.
Nutrition Facts : Calories 145.1, Fat 7.6, SaturatedFat 2.9, Cholesterol 27.8, Sodium 55.2, Carbohydrate 17.9, Fiber 0.6, Sugar 10.9, Protein 2.1
RASPBERRY WALNUT SHORTBREAD BARS
This is a great bar cookie. I have been making this since I was in high school (can you say that 70's show) and it always comes out great. I know my mom gave me the recipe but I have no idea where it came from. To be honest it probably came from the newspaper she was always clipping recipes. You are gonna love these & the nice thing is you can change the flavor by changing the jam, we also use apricot.
Provided by Carb Lover
Categories Bar Cookie
Time 1h
Yield 9-12 serving(s)
Number Of Ingredients 10
Steps:
- 1.To make the crust: In a medium bowl, combine flour and sugar, cut in butter with a pastry blender until crumbly. Press mixture on bottom of a greased 9-inch-square baking pan.
- Bake in a preheated 350 oven for 18-20 minutes or until edges are lightly golden brown, take out of the oven & cool slightly, while preparing the topping.
- 2.In a small mixing bowl, combine brown sugar, eggs and vanilla. Beat at medium speed until well mixed-1 to 2 minutes. Stir in 3 tablespoons flour and salt until well mixed. Stir in walnuts.
- 3. Next spread the jam over the bottom crust and sprinkle the topping over the jam trying to cover as much as possible, you may have to pat it down gently.
- 4. Put pan back in the oven and continue baking 20-24 minutes or until golden brown and filling is set.
- 5. Cool Completely and cut into bars.
- The cooking time will vary as oven do so watch until the top turns golden brown.
Nutrition Facts : Calories 388.9, Fat 20, SaturatedFat 7.7, Cholesterol 74.1, Sodium 130.1, Carbohydrate 48.4, Fiber 1.6, Sugar 28.1, Protein 5.6
CHEWY RAISIN WALNUT SHORTBREAD BARS
I don't remember where I got this recipe, but think it was in one of the old cookbooks I had. I like it because it's chewy and with the ingredients that are in it gives it a great flavor.
Provided by Leila Rockwell
Categories Cookies
Time 1h15m
Number Of Ingredients 10
Steps:
- 1. Heat oven to 350* Lightly grease 8" pan
- 2. Combine flour and sugar. Cut in butter until mixture resembles fine meal. Press into greased pan. Bake 20 min or just until edges lightly golden.
- 3. Meanwhile, combine eggs, brown sugar and vanilla; beat well. Stir in soda, walnuts, raisins and coconut. Spoon over hot crust; spread to cover evenly. Return to oven; bake an additional 20-25 minutes or until top is set. Cool completely, Cut into 16 bars.
WALNUT MAPLE BARS WITH SHORTBREAD CRUST RECIPE - (5/5)
Provided by Texaschef11
Number Of Ingredients 14
Steps:
- Preheat oven to 350F. Line a 9×9-inch square pan with aluminum foil. In the bowl of a food processor, combine all of the crust ingredients. Pulse several times until a coarse, sandy mixture forms. Pour into prepared baking dish and press into an even layer. Bake for 13-15 minutes, until crust is very lightly browned around the edges. Spread walnuts in an even layer over the still-warm crust (crust does not need to cool before filling). In a medium bowl, make the rest of the topping. Whisk together sugar, maple syrup, eggs and melted butter until very smooth. Add in flour vanilla and whisk until well combined. Pour over walnuts and put the baking pan back in the oven. Bake for about 30 minutes, or until tart is set and topping is golden brown. Cool bars completely in the pan, then use the aluminum foil to easily lift them out before slicing. Makes 20 bars. Serves 10-12
RASPBERRY-FILLED WALNUT SHORTBREAD BARS
A sweet raspberry filling is sandwiched between a crispy crust and a crunchy brown sugar topping in these satisfying snack bars, submitted by field editor Pat Habiger of Spearville, Kansas.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a bowl, combine 1-1/4 cups flour and sugar; cut in butter until crumbly. Press into a greased 9-in. square baking pan. Bake 20-25 minutes or until edges are lightly browned. Place on a wire rack. Spread jam over hot crust., In a bowl, beat eggs, brown sugar and vanilla. Combine baking soda and remaining flour; stir into the egg mixture just until combined. Fold in walnuts. Spoon over jam; spread evenly. , Bake 17-20 minutes longer or until golden brown and set. Cool completely on a wire rack before cutting.
Nutrition Facts : Calories 222 calories, Fat 11g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 79mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.
RASPBERRY-FILLED WALNUT SHORTBREAD BARS
From my Mamaw's recipe collection.
Provided by Chrystal Cackler @journeyrock92
Categories Cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a bowl, combine 1-1/4 cups flour and sugar; cut in butter until crumbly. Press into a greased 9-in.-square baking pan. Bake 20-25 minutes or until edges are lightly browned. Place on a wire rack. Spread jam over hot crust.
- In a bowl, beat eggs, brown sugar and vanilla. Combine baking soda and remaining flour; stir into the egg mixture just until combined. Fold in walnuts. Spoon over jam; spread evenly.
- Bake 17-20 minutes longer or until golden brown and set. Cool completely on a wire rack before cutting.
WALNUT SHORTBREAD BARS
Make and share this Walnut Shortbread Bars recipe from Food.com.
Provided by michEgan
Categories Bar Cookie
Time 30m
Yield 4 1/2 dozen
Number Of Ingredients 10
Steps:
- preheat oven to 350 degree.
- beat the butter and cream cheese till smooth.
- Mix in the brown sugar, white sugar until well blended.
- Add egg and the egg yolk.
- mix well.
- add vanilla.
- Combine the dry ingredients together.
- Add the dry into the creamed butter mixture.
- stir in the finely chopped walnuts.
- spread into a greased 15 x 10 jelly roll pan.
- Bake 20 minutes or till light brown.
- Cool.
- You can drizzle a chocolate glaze on these or dust with powered sugar.
- Cut into bars.
Nutrition Facts : Calories 1262.5, Fat 78.1, SaturatedFat 39.4, Cholesterol 252.8, Sodium 558.7, Carbohydrate 128.4, Fiber 3.6, Sugar 70.5, Protein 17.3
HONEY WALNUT SHORTBREAD BARS
A buttery cookie crust is topped with a gooey and sweet layer of honey caramel and crunchy walnuts. These honey walnut shortbread bars are an addictive treat that any sweet tooth will love.
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Shortbread Crust
- Preheat oven to 375 degrees. Line an 8x8 baking pan with parchment paper and set aside.
- In a bowl, cream together butter and sugar. Add vanilla and stir to combine. Add flour to butter mixture and mix until a dough forms. Dough may be slightly crumbly, but will hold together when pinched between two fingers.
- Press dough into 8x8 lined baking pan and bake for 20 minutes, or until lightly browned around edges. Remove from oven and set aside.
- Topping
- In a saucepan over medium heat, add butter, sugar, and honey. Bring to a boil. Boil for 2 minutes, then add heavy cream. Boil for 1 more minute.
- Remove from heat and add vanilla extract and salt. Stir to combine. Add walnuts, stir to coat.
- Pour over shortbread crust. Bake 16-20 minutes, or until entire top is bubbly. Remove from oven and allow to cool completely before slicing. Topping will firm up as it cools.
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