Chewy caramel, rich chocolate and crunchyCalifornia walnuts on a shortbread crust – it doesn’t get muchbetter than this!
Recipe: Walrus Bars
Shortbread:1 cup all-purpose flour1 cup corn starch1 cup powdered sugar1 cup unsweetened cocoa1 teaspoon salt1 cup unsalted butter, softenedFilling:1 cup unsalted butter1 cup brown sugar, firmly packed1/2 cup liquid honey3/4 teaspoon salt1/4 cup heavy cream1 tablespoon rum extract3 cups coarsely chopped California walnuts
Preheat oven to 325°F (160°C).Line a 9 x 13 x 1-inch pan with aluminum foil,pressing foil against sides and corners of pan with edges hangingover sides of pan. Spray or grease bottom and sides of foil.
For Shortbread: In a large bowl, whisktogether flour, corn starch, icing sugar, cocoa and salt. Addsoftened butter and mix, using hands, until mixture is moistand crumbly. Press firmly over prepared pan. Bake for 30 minutes.
For Filling: Combine butter, brown sugar,honey and salt in a 3-quart saucepan over medium heat. Bringto a boil and continue cooking for 3 minutes. Remove from heat.Once bubbling stops, stir in heavy cream and rum extract. Stirin walnuts. Pour over shortbread base, spreading walnuts evenly.Pack firmly. Turn down oven temperature to 300°F (150°C)and continue baking for an additional 20 minutes. Remove carefullyfrom oven (filling will be very loose, but will set as it cools).
Let stand at room temperature for at least2 hours. Once completely cooled, use overhanging foil to liftout of pan. Cut into squares or triangles and serve. Store inan airtight container, in the refrigerator, for up to one week.
Makes 18 servings.
Recipe and photograph provided courtesyof California Walnuts.
The Walrus Bar and Hostel-Story/DirectionsIf the Walrus Bars recipe was useful and interesting, you can share it with your friends or leave a comment.