Best 20 Walnut Bars Recipes

CHEWY WALNUT PAN BARS

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.

CHERRY WALNUT BARS

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Mix together flour, white sugar and butter or margarine. Mix until crumbly. Press into a 9 x 13 inch pan. Bake for 20 minutes or until lightly browned.
• Beat eggs, sugar, salt, baking powder, and vanilla. Drain and chop cherries, reserving liquid. Stir chopped cherries, nuts, and coconut into egg mixture. Pour on top of crust.
• Bake 25 min. Cool.
• Combine 1 teaspoon butter and 1 cup confectioner's sugar with enough liquid from cherries until spreadable. Frost bars. Sprinkle with coconut when icing is set.

MAPLE WALNUT SHORTBREAD BARS

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.

CHERRY WALNUT BARS

Steps:

• In a large bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Pat into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 18-22 minutes or until edges are lightly browned., Meanwhile, in a small bowl, combine the eggs, brown sugar, salt, baking powder and vanilla. Drain cherries, reserving 2 tablespoons juice; set juice aside. Chop cherries; add to brown sugar mixture. Stir in walnuts. Pour over crust and spread evenly. Bake 20-25 minutes longer or until set. Cool completely on a wire rack., For icing, combine confectioners' sugar and butter in a bowl. Add enough reserved cherry juice to achieve desired consistency; drizzle over bars. Sprinkle with coconut if desired.

APPLE WALNUT BARS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder, baking soda and cinnamon; gradually add to the creamed mixture, just until combined. Stir in apple and walnuts., Pour into a greased 8-in. square baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

CHOCOLATE WALNUT BARS

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.

WALNUT BARS

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.

RASPBERRY WALNUT BARS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks. Gradually add flour and mix well. Stir in walnuts., Pat half of the mixture into a greased 8-in. square baking pan. Spread with jam. Crumble remaining crust mixture over jam. Bake at 350° for 35-40 minutes or until lightly browned. Cool on a wire rack.

MAPLE WALNUT BARS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease an 8 x 8 inch pan.
• In a medium bowl combine flour and baking soda. Mix well and set aside.
• In a large bowl with an electric mixer, blend brown sugar and 1/2 cup margarine to form a grainy paste. Scrape down sides of bowl, then add 1 cup syrup, egg and vanilla. Beat at medium speed until smooth.
• Add the flour mixture and walnuts and blend at low speed just until combined. Pour batter into baking pan and smooth top with a spatula. Bake 40 to 45 minutes or until toothpick inserted into center comes out clean. Cool in pan.
• To Make Maple Frosting: In a medium bowl, cream 1/2 cup margarine and cream cheese with an electric mixer at high speed. Add 1 tablespoon brown sugar and 3 tablespoons maple syrup, and beat until smooth. Slowly add confectioners sugar and reduce mixer speed to low. Once sugar is added mix until smooth. If frosting appears thin gradually add confectioners sugar until frosting thickens. Spread frosting on top of bars in pan and cut into squares.

COCONUT CHOCOLATE WALNUT BARS

Steps:

• Preheat oven to 350 degrees.
• Butter a 9" square baking pan.
• Sift the flour, baking soda and salt together into a mixing bowl.
• Cream butter with sugars in another bowl until light and fluffy.
• Beat in egg and vanilla.
• Add coconut, chips, and walnuts and blend well.
• Pour into pan and smooth out evenly.
• Bake at 350 degrees for 20-25 minute or until top is golden brown.
• Center will be slightly moist with toothpick test.
• Allow to cool and cut into bars (about 24).

APRICOT WALNUT BARS

Steps:

• Put oven rack in middle position and preheat oven to 425°F. Butter a 9-inch square baking pan and line with 1 sheet of foil, leaving a 2-inch overhang on 2 opposite sides, then butter foil.
• Pulse flour, sugar, cinnamon, and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal with some roughly pea-size butter lumps. Add yolks and vanilla and pulse just until clumps of dough form, about 30 seconds.
• Press three fourths of dough evenly onto bottom of pan, then spread with apricot preserves. Crumble remaining dough over preserves and sprinkle evenly with walnuts.
• Bake until top is golden brown and preserves are bubbling, 20 to 25 minutes. Cool in pan on a rack. Lift from pan by grasping both ends of foil. Cut into 32 bars and lift bars off foil with a spatula.

DIAMOND CHOCOLATE WALNUT TOFFEE BARS

Steps:

• Heat oven to 350. In mixer bowl, beat butter, brown sugar, egg and vanilla until creamy. Stir in flour, salt and 1/2 cup walnuts. Spread into lightly buttered 13x 9 inch pan. Bake for 25 minutes or until lightly browned. Immediately sprinkle with chocolate pieces and let stand 5 minutes. Spread chocolate over cookie base. Sprinkle with remaining walnuts and press lightly. Cool; cut into bars.

MAPLE WALNUT BARS

Steps:

• Heat oven to 350°F. Spray bottom and sides of 9-inch square pan with cooking spray.
• In medium bowl, beat 1/2 cup butter, the granulated sugar and egg yolk with electric mixer on low speed 30 seconds, scraping bowl occasionally. Add flour and salt; beat until moist clumps form. Press dough in bottom and 1/2 inch up sides of pan. Bake 15 to 18 minutes or until golden brown. Cool 5 minutes.
• In 2-quart saucepan, heat syrup, brown sugar, whipping cream and 3 tablespoons butter to boiling over medium heat, stirring constantly, until butter is melted and mixture is smooth. Remove from heat; stir in vanilla and walnuts. Pour hot filling over partially baked crust.
• Bake 15 minutes or until filling is bubbling in center. Cool completely in pan on cooling rack. Drizzle with melted chocolate. Refrigerate 1 hour. Cut into 4 rows by 4 rows.

WALNUT BARS

Steps:

• In small mixing bowl, cream butter and sugar. Beat in egg and vanilla. Combine flour and salt; add to creamed mixture and mix well.
• Press onto the bottom of a greased 13x9x2 baking pan. Bale at 350 for 20 minutes until edges are lightly browned.
• For filling: In a bowl, combine the eggs, brown sugar, flour, vanilla, salt and baking powder. Stir in walnuts. Spread over crust. Bake for 20 to 25 minutes or until filling is golden brown. Cool on wire rack,.
• Combine glaze ingredients; spread over filling. Let stand until set before cutting.

CARAMEL WALNUT BARS

Steps:

• Preheat oven to 350°F.
• Mix flour, sugar and egg.
• Cut in ½ cup margarine until crumbly.
• Stir in walnuts.
• Reserve 2 cups of crumb mixture.
• Press remaining crumb mixture firmly into a greased and floured 13x9 in pan.
• Bake 15 minutes.
• In a saucepan over low heat melt caramels with sweetened-condensed milk and remaining ¼ cup margarine.
• Pour over prepared crust and top with reserved crumb mixture.
• Bake 20 minutes or until bubbly.
• Cool and cut into bars.
• Store at room temperature.

APRICOT WALNUT BARS

Steps:

• In a small saucepan, cook apricots in water over medium heat for 10 minutes or until softened. Drain, cool and chop; set aside. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add 1 cup flour until well blended. , Press into a greased 8-in. square baking dish. Bake at 350° until lightly browned, about 20 minutes., Meanwhile, in a small bowl, beat eggs and brown sugar until blended. Beat in vanilla. In a small bowl, combine the baking powder, salt, and remaining flour; gradually add to egg mixture. Stir in apricots and nuts. Pour over crust. , Bake at 350° until set, about 30 minutes. Cool on wire rack. Dust with confectioners' sugar; cut into bars.

BLUEBERRY WALNUT BARS

Steps:

• In a small bowl, combine the walnuts, cracker crumbs, 2 tablespoons sugar, oats and butter. Press onto the bottom of an 8-in. square baking dish coated with cooking spray. , Bake at 350° for 9-11 minutes or until set and edges are lightly browned. Cool on a wire rack., In a large bowl, beat cream cheese and remaining sugar until smooth. Beat in orange juice and vanilla. Fold in whipped topping. Spread over crust., In a microwave-safe bowl, heat preserves on high for 15-20 seconds or until warmed; gently stir in blueberries. Spoon over filling. Refrigerate until serving.

OATMEAL, FIG, AND WALNUT BARS

Steps:

• For filling:
• Combine first 4 ingredients in heavy medium saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Reduce heat to low. Cover and simmer 5 minutes. Uncover and simmer until figs are very soft and filling is thick, stirring often, about 10 minutes. Mix in lemon juice and vanilla, then walnuts. Cool completely. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
• For crust:
• Position rack in top third of oven and preheat to 350°F. Spray 13x9x2- inch metal baking pan with nonstick spray. Combine oats and next 5 ingredients in large bowl and whisk to blend. Add cubed "butter." Using fingertips, blend until mixture forms small moist clumps.
• Firmly press half of crust mixture (about 3 cups) over bottom of prepared pan. Spread filling evenly over crust. Sprinkle remaining crust mixture over filling; press to adhere.
• Bake bars until deep brown and firm to touch, about 35 minutes. Cool in pan on rack. Cut crosswise into 6 strips. Make 8 lengthwise cuts, forming 2x1-inch bars. DO AHEAD: Can be made 1 day ahead. Cover pan with foil; store at room temperature.
• Place powdered sugar in medium bowl. Using narrow spatula, remove as many bars as desired from pan. Roll half of bars in powdered sugar to coat. Arrange coated bars and plain bars alternately on platter.

CHOCOLATE WALNUT TOFFEE BARS

Steps:

• 1. Preheat oven to 350 degrees
• 2. In mixing bowl, beat butter, sugar, egg and vanilla until creamy.
• 3. Stir in flour, salt and 1/2 cup walnuts.
• 4. Spread into lightly buttered 9x13 baking dish and bake for 25 minutes or until lightly browned.
• 5. Remove from oven and immediately sprinkle with chocolate pieces. Let stand for 5 minutes, then spread over cookie base. Sprinkle remaining walnuts over the top and press lightly.
• 6. Cool, then cut into bars.

PUMPKIN-WALNUT PRALINE BARS

Steps:

• Make the Pastry:.
• In food processor, combine the flour with the sugar and salt. Add the pieces of cold butter and pulse until they resemble small peas. Add the ice water and pulse just until the dough is slightly moistened. Turn the dough out onto a lightly floured work surface and knead it serveral times, until it comes together. Flatten the dough into a flat circle, wrap it in plastic and refrigerate until chilled, about 30 minutes.
• Preheat oven to 350*F. Butter a 9"x13" glass baking dish. On a lightly floured work surface, roll out the pastry to an 11"x15" rectangle, about 1/8" thick. Trim the pastry to a 10"x14" rectangle. Roll the pastry around the rolling pin and carefully unroll it in prepared baking dish, easing it into the corners. Line the pastry with aluminum foil and fill with dried beans. Bake the pastry for 20 minutes, or until it is lightly browned and just set. Remove the foil and beans. Bake for 8 to 10 minutes longer, until the pastry is cooked through but not browned.
• Make the filling:.
• In a medium bowl, whisk the eggs with the light brown sugar, cinnamon and pumpkin-pie spice. Add the pumpkin puree and whisk until smooth. Whisk in evaporated milk until the filling is blended. Pour the filling into the prebaked crust and smooth the surface. Bake for about 20 minutes, until the filling is set around the edges but very wiggly in the center.
• Make the Topping:.
• In a medium bowl, toss the walnuts with the flour and brown sugar. Add the butter and stir until combined. Drop tablespoons of the topping onto the partially baked pumpkin layer. Bake about 20 minutes longer, until the topping is sizzling and golden and the pumpkin filling is just barely wiggly in the center. Let it cool completely, and cut into 16 bars. Enjoy!
• Note: the bars can be refrigerated up to 3 days.