Chocolate Caramel Walnut Bars



Author Notes: A hybrid of a very old Land O'Lakes recipe for butter pecan turtle bars (basically a caramel- and chocolate-topped blondie) and an old 1980s Diamond Walnuts walnut square recipe, these bars are deliciously decadent.Posie (Harwood) Brien

Makes: one 8-inch square pan

Ingredients

For the base:

  • 1/2 cup butter, softened
  • 1 cup brown sugar, lightly packed
  • 2 eggs
  • 1 teaspoon vanilla
  • 3/4 cup flour
  • 1/2 teaspoon baking soda
  • 1/2 cup graham cracker crumbs, finely crushed
  • 1/2 teaspoon salt
  • 1 cup chopped toasted walnuts

For the topping:

  • 2/3 cup butter
  • 1/2 cup brown sugar, lightly packed
  • 1 1/2 cups chocolate chips (I like a mix of semisweet and milk)

Directions

  1. Preheat the oven to 350° F. Grease an 8-inch square pan.
  2. In a large bowl or stand mixer, cream together the butter and brown sugar. until light and fluffy Add the eggs and vanilla and mix well.
  3. Add the flour, baking soda, graham cracker crumbs, and salt and mix until the batter just comes together.
  4. Fold in the chopped toasted walnuts.
  5. Press the batter into your prepared pan in an even layer.
  6. To make the caramel, melt together the butter and brown sugar over medium heat, stirring occasionally. Bring the mixture to a boil and remove from the heat.
  7. Immediately pour the caramel over the batter in the pan and smooth it to an even layer with a spatula.
  8. Bake the bars for 20 minutes.
  9. Remove from the oven and while still hot, sprinkle the chocolate chips over the top of the bars. Allow to melt for a few minutes, using a spatula to spread the chocolate into an evenly melted layer.
  10. Let the bars cool fully before slicing and serving.

More Great Recipes:
Candy|Cookie|American|Nut|Milk/Cream|Walnut|Chocolate|Bake|Dessert

Reviews (8) Questions (0)

8 Reviews

nanci September 10, 2017
Way too greasy. I went back to see if maybe I didn't add enough flour or something. Also make sure to grease the pan well.
 
krikri August 11, 2017
Me too - gooey, jiggly. The bars, that is. <br />I googled other recipes for "butter pecan turtle bars" and even the Land o' Lakes version says to boil the butter-brown sugar topping for about a minute. This should thicken it so it doesn't saturate everything quite so much. Also the base in the other recipes was simpler - just flour, sugar, and butter. I too had to leave it in the oven for well over the suggested 20 minutes. <br />My husband (who doesn't have much of a sweet tooth, poor lad) described his as "greasy" but I thought they were delicious! And, yes, buttery. I scarfed two of them (to my semi-horror), and now have a vigorous sugar buzz. I'm keeping half in the freezer to spread out future indulgences.
 
Mallory July 16, 2016
These were delicious. I agree with the previous comments - my bars were pretty well set after about 25 minutes of baking (I just watched until they were no longer jiggly). I still had to chill them a bit in the fridge to make them easier to eat.
 
Sara C. May 13, 2016
Wish I would have read the comments before making these - mine are a gooey mess as well. I think the caramel isn't cooked long enough and it saturates the batter so that it doesn't make the cookie like in the picture. The gooey bars still taste good, but what a disappointment.
 
nanci September 10, 2017
Totally agree with Sara C.<br />Wish I had read all the comments.<br />Probably wouldn't have made them.
 
Yvette May 9, 2016
Mine didn't work out either - need to be cooked longer than 20 minutes.
 
paninigirl May 6, 2016
I agree with Mary. I think I should have cooked mine longer than 20 minutes. They were way too gooey to even slice even though I followed the directions.
 
Mary May 2, 2016
The caramel syrup of butter and brown sugar is far too much - the squares become over saturated with butter, otherwise they are very tasty.