Dark Chocolate Walnut Cookie Bars

Desserts | April 7, 2014 | By

 

dark chocolate walnut bars

In case  you haven’t noticed, I love dark chocolate and walnuts together.  Actually, I’m not sure that I’ve ever met a chocolate that I didn’t like love.  That’s one reason I do so crave these Dark Chocolate Walnut Cookie Bars from time to time.

 My poor brain just can’t get wrapped around thoughts that there might be somebody who doesn’t.  I’ll just have to say a prayer for them and their wayward ways, I suppose.

 Add in walnuts, and I’m swooning.  I do love pecans, but they have gotten so expensive in my part of the world that I’ve just about switched over to using walnuts in just about everything.  Well, of course, I can’t make a pecan pie, but I wouldn’t even think about doing that.  I haven’t made my Nonnie’s Date Nut Cake in quite a bit (and I sure do miss it and her) because it takes a pound of pecans.  That’s an investment to be sure.

 I’ve actually been playing around with an idea for a date cookie bar that would mimic her cake.  What do you think?  Let me know you  have any hints for me.  In the meantime, try out these delicious cookie bars and give your taste buds a real treat.

 If you’re a chocolate lover like I am, you might give these a try but if you need any more, I have a bunch more!

Dark Chocolate Peppermint Brownies
Dark Chocolate Walnut Brownies
White Chocolate Macadamia Nut Pie
Dark Chocolate Mousse (tofu)

 

Dark Chocolate Walnut Cookie Bars
Yields 24
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Ingredients
  1. 3 cups walnuts, toasted and coarsely chopped
  2. 1 3/4 cups all-purpose flour
  3. 3/4 cup confectioner’s sugar
  4. 3/4 cup dark chocolate cocoa
  5. 3/4 cup very cold unsalted butter, cubed
  6. 1 1/2 cups dark or semi-sweet chocolate chips
  7. 3/4 cup firmly packed brown sugar
  8. 3/4 cup light corn syrup
  9. 1/4 cup unsalted butter, melted
  10. 3 eggs, beaten
  11. 1 cup flaked coconut
Instructions
  1. Line the bottom and sides of a 9 x 13-inch pan with heavy duty aluminum foil leaving extensions over each side. Spray lightly with nonstick spray.
  2. Preheat the oven to 350 degrees.
  3. Combine flour, confectioner’s sugar, cocoa and cubed butter in a food processor. Pulse 5-6 times until mixture is crumbly but not powdered. Press into the bottom and half way up the sides of the pan.
  4. Bake the crust for 15 minutes. Remove from the oven and sprinkle the chocolate chips in a single layer over all. Cool for at least 30 minutes.
  5. Mix together the brown sugar, corn syrup, melted butter, beaten eggs and coconut. Spread evenly over the chocolate chip layer and bake for 25 – 30 minutes at 350 degrees.
  6. Cool completely before slicing. The bars will slice cleaner if refrigerated for approximately 1 hour prior to cutting.
Adapted from Southern Living, September 2012
Adapted from Southern Living, September 2012
Dining With Debbie http://diningwithdebbie.net/