Chocolate Chip Walnut Delight Bars

A cookie you can't resist ​

My friend, Tory, introduced me to these bars years ago. The recipe came from a 1976 Cuisine magazine and it has been in my Christmas folder for many years. The crust is buttery and has only one teaspoon of sugar which combines well with the chocolate and nutty topping. These bars are rich, so I cut them into small pieces. It's a yummy treat throughout the year. I've taken them to many events and they always have been a hit. They are easy to make and will last up to a week. I don't have a chance to freeze them because my family just eats them as fast as I can make them. But the original recipe suggests that they can be frozen for up to 6 months. Instead, I keep them in a covered container and hide them from my family.

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Ingredients:

(Makes about 50 pieces)

The crust:

1/2 cup ( 113g)softened butter 
1 egg
1 ¼ cups ( 160g) flour 
1 tsp. sugar
1 tsp. baking powder
a pinch of salt

12 (365g) ounces semisweet chocolate chips 

The topping:

2 eggs 
3/4 (150g) cup sugar
2 cups  ( 250g) finely chopped walnuts
6 Tbs. (85g) melted butter
1 1/4  tsp. vanilla ​

​Directions:

Preheat oven to 350° Fahrenheit
Grease a 13 x 9 x 2-inch baking pan.
Preheat oven to 350° with rack in the middle. 

Combine flour, baking powder and 1 tsp. sugar.
Cream ½ cup butter and sugar in a stand-up mixer; add egg and mix well.  Add the flour mixture and mix until combined. Press the dough with floured hands into the well-greased baking dish. Bake for 10 minutes.

Remove pan from oven and sprinkle the chocolate chips evenly over the crust. Return the pan to the oven and bake for 3 minutes. 

In the meantime prepare the topping. Beat the eggs for about 3 minutes on high speed in the mixer until they are thick and foamy. Stir in nuts, vanilla and melted butter. 

Remove pan from oven and spread topping over chocolate layer. Bake, until set for 25 to  30 minutes. Cool in pan on wire rack. Cut into small pieces.  Store in an airtight container. 


Guten Appetit!
Recipe  from  Cuisine Magazine
adapted by ©Sunnycovechef