Chocolate Caramel Walnut Bars

Photo by Posie Harwood
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
  • 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)
In This Recipe
  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.

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  • krikri
  • Sal Mun
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  • nanci
I like warm homemade bread slathered with fresh raw milk butter, ice cream in all seasons, the smell of garlic in olive oil, and sugar snap peas fresh off the vine.