The search is over. The Keenan wedding was about fifteen years ago where we had these magnificent walnut bars at the reception and ever since I have been looking for THE recipe in cookbooks and on line; it’s not like a caterer would give out his recipes. I have made several attempts over the years and disappointment followed every time. Until now that is… Since the filling was dark, I figured that it must have had some chocolates in it and yet it was luscious, much like a pecan pie filling but not nearly as sweet. My millionaire square had just the right shortbread base, so this bar ended up to be a combination of two recipes. I am now in the possession of the best chocolate walnut pie bars recipe! I credit the filling to a former journalist and wine consultant named Wineaux from Food.com.
CHOCOLATE WALNUT PIE BARS
Base: 1 cup butter
4 Tbsp sugar
2-1/2 cups flour
Filling:
3 large eggs
3/4 cup light corn syrup
3/4 cup sugar
2 Tbsp butter, melted
1 tsp pure vanilla extract
3 cups good quality baking chocolate*, finely chopped
1-1/2 cups walnuts, coarsely chopped
• In a bowl, combine softened butter, flour and sugar.
• Fully line a 9X13 inch baking pan with parchment paper. Make sure parchment covers all four sides of the pan. Once the filling is set it is very difficult to cut around the sides to remove the bar, so lining the sides is not an option.
• Press dough into the prepared pan.
• Bake at 350F for 25 minutes. Do not over bake.
• Meanwhile make the filling.
• Beat eggs, corn syrup, sugar, butter and vanilla extract in large mixer bowl.
• Stir in the finely chopped chocolate and the coarsely chopped walnuts.
• Remove pan from oven and pour the filling over the hot crust.
• Bake at 350°F for 20 minutes or until set.
• Cool completely in pan on wire rack.
• Slice into bars.
* I use Callebaut bulk chocolate. Do not use chocolate chips, they are designed to stay intact and you want the chocolate to melt while the bar bakes.
As of now the annual Christmas baking is in full swing!
