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Viennese Walnut Layer Bars:
Bar Cookie Recipe

Viennese Walnut Layer Bars combine the elegance of a pastry served at European tea time with the ease of making a bar cookie recipe. Walnuts, chocolate, and coffee give these bars their rich flavor.

Viennese Walnut Layer Bars

Prep time: 20-30 minutes

Bake time: 28-30 minutes

Makes 54 bars, when cut in fingers ¾ inches by 1 ½ inches

Ingredients

Crust

½ cup (1 stick) butter or margarine, softened

1 3-ounce package cream cheese, softened

¼ cup granulated sugar

1 ¼ cups all-purpose flour

 

Filling

1 cup chopped walnuts

1 cup (6 ounces) semi-sweet chocolate chips

 

Topping

1 teaspoon instant coffee granules

1 tablespoon water

¼ cup (½ stick) butter or margarine, softened

1 ½ cups packed light brown sugar

2 eggs

1 cup all-purpose flour

¼ teaspoon baking powder

¼ teaspoon salt

½ cup finely ground walnuts

Directions

  1. Preheat oven to 350º F (325º F for a glass dish).

  2. Lightly grease a 13 x 9 baking pan.

  3. Make the crust: in a medium bowl using an electric mixer on medium speed, cream butter, cream cheese, and granulated sugar until smooth. Switch to low speed. Add the flour gradually until well blended. Press the crust dough evenly into the prepared pan.

  4. Add the filling: sprinkle chopped walnuts and chocolate chips over crust.

  5. Make the topping: heat tablespoon of water in the microwave on high for 15 seconds until nearly boiling. Remove from the oven. Add the instant coffee. Mix with a spoon until dissolved. In a medium bowl, sift together flour, baking powder, and salt. Set aside. In a separate bowl, use an electric mixer to cream together butter, brown sugar, eggs, and dissolved coffee. Gradually beat in flour mixture until blended, scraping the bowl continually. Topping will be thick.

  6. Spoon topping carefully over cookie filling. Use a spatula or a knife to slowly spread it evenly to cover all the nuts and chocolate. Sprinkle finely ground walnuts over the cookie surface.

  7. Bake bars 25-30 minutes or until set. Remove the pan from the oven and allow it to cool completely on a wire rack. Cut into bars.

  8. Store bars loosely covered at room temperature.

A Special Tip from The Elf

Nuts in the filling can be chopped to a medium texture. If possible, finely grind the nuts for the topping so Viennese Walnut Layer Bars can be cut smoothly without disrupting the surface.


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