These toffee squares are sticky and sweetbut without the guilt since the dates make this snack ultra moistwithout the added fat. Crowned with golden walnuts these squaresare absolutely irresistible.
Recipe: Sticky Toffee WalnutSquares
1 1/2 cups California walnuts
In dry skillet, toast walnuts over medium-highheat for 1 to 2 minutes. Cool to room temperature, then coarselychop.
In medium saucepan, combine dates andwater. Simmer about 15 to 20 minutes or until dates are softand water has been absorbed. Remove from heat and cool to roomtemperature.
In medium bowl, sift together flour, bakingpowder and salt. In another bowl, cream butter and sugar withelectric mixer until light. Add eggs, one at a time, mixing wellafter each addition.
Stir baking soda into cooled date mixture.Add dry ingredients and dates alternately to butter mixture,mixing well after each addition. Spread mixture evenly in greased9 x 13-inch baking pan. Bake at 350°F about 40 to 45 minutesor until top springs back when touched lightly and tester comesout clean.
Melt 1/2 cup butter in small saucepan.Add cream and brown sugar and stir until sugar dissolves. Stirin salt and vanilla. Pour brown sugar mixture over cake. Sprinklewalnuts evenly over top. Broil cake about 3-inches from broileruntil topping bubbles. Cool to room temperature in pan then cutinto squares.
1 pound dates
2 cups water
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1 1/2 cups granulated sugar
2 large eggs
3 teaspoons baking soda
1/2 cup unsalted butter
1/4 cup whipping cream
3/4 cup brown sugar, packed
1/4 teaspoon salt
1/2 teaspoon vanilla extract
Makes 24 squares.
Recipe provided courtesy of CaliforniaWalnuts.
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