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.
Prep time: 20-30 minutes
Bake time: 28-30 minutes
Makes 54 bars, when cut in fingers ¾ inches by 1 ½ inches
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
1 cup chopped walnuts
1 cup (6 ounces) semi-sweet chocolate chips
1 teaspoon instant coffee granules
1 tablespoon water
¼ cup (½ stick) butter or margarine, softened
1 ½ cups packed light brown sugar
1 cup all-purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
½ cup finely ground walnuts
- Preheat oven to 350º F (325º F for a glass dish).
- Lightly grease a 13 x 9 baking pan.
- 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.
- Add the filling: sprinkle chopped walnuts and chocolate
chips over crust.
- 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.
- 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.
- 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.
- Store bars loosely covered at room temperature.
A Special Tip from
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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