-
Makes
one 8-inch square pan
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
Continue After Advertisement
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
-
Preheat the oven to 350° F. Grease an 8-inch square pan.
-
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.
-
Add the flour, baking soda, graham cracker crumbs, and salt and mix until the batter just comes together.
-
Fold in the chopped toasted walnuts.
-
Press the batter into your prepared pan in an even layer.
-
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.
-
Immediately pour the caramel over the batter in the pan and smooth it to an even layer with a spatula.
-
Bake the bars for 20 minutes.
-
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.
-
Let the bars cool fully before slicing and serving.
See what other Food52ers are saying.