- Preheat oven to 350 degrees F.
- Line a 13 x 9-inch baking pan with parchment paper, leaving overhangs [for easy grasping] on the long sides of the pan.
- Place the flour and the brown sugar in a large mixing bowl and whisk.
- Rub 1/2 cup of cold butter into the flour mixture by hand or pulse it in the food processor a few times until the mixture resembles fine crumbs.
- Add the egg and mix it into the crumb mixture throughout.
- Add the walnuts and mix to combine.
- Take out 2 cups from the crumb mixture and set it aside for later use.
- Press the remaining crumb mixture into the bottom of the prepared baking pan.
- Bake in the preheated oven for 15 minutes.
- Meanwhile remove the wrappers from the caramels.
- In a heavy saucepan, over low heat, or in the top of a double boiler melt the caramels with the sweetened condensed milk and the remaining 1/4 cup of butter.
- Pour the caramel mixture over the prepared crust.
- Top the caramel layer with the reserved crumb mixture.
- Bake the bar for 20 minutes or until bubbly.
- Cool and cut into bars.
CARAMEL WALNUT BARS
Lovely caramel bars, not overly sweet, they are just right. With every bar cookie, the same standard applies, for neatly sliced bar cookies, chill before removing the entire bar from the baking pan before you slice. Parchment paper not only saves time scrubbing the baking pan, the overhangs make it easy to remove the bar intact. I didn’t chill these, I wasn’t preparing them for company, I waited until the bar cooled down to room temperature. I had a hard time melting the caramels, I bought them last December for a Christmas cookie that never happened and by now, they were rock hard. I think if I melted them in a double boiler it would have been an easier task.
Caramel Walnut Bars
2 cups flour
3/4 cup brown sugar
1 egg, beaten
1/2 + 1/4 cup cold butter
3/4 cup walnuts, chopped
1 can sweetened condensed milk [not light]
- It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.
- ALMOND MARMALADE CAKE
- CARAMEL WALNUT BARS
- USING UP FRUIT
- TINY SALTY TEA BISCUITS - SÓS APRÓ TEASÜTEMÉNY
- POACHING SOCKEYE with VEGETABLES AND STOCK
- COCOA SNAILS - KAKAÓSCSIGA
- LAMINATED YEAST PASTRY - BLUNDELL TÉSZTA
- MARMALADE TEA CAKE
- PORRIDGE BREAD
- RAISIN EGG BREAD
- BREADING and FRYING CUTLETS
- EASTER HAM from READY TO EAT
- HAM HAMBURGERS
- NUTELLA PISKOTA – NUTELLA PISKÓTA
- WALNUT SQUARES - DIÓS PITE
- CARROT MUFFINS
- CHOCOLATE CHUNK COOKIES
- ROASTED ASPARAGUS
- BUTTER ROLLS
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