Viennese Chocolate-Walnut Bars

Recipe by KLHquilts
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 40mins
SERVES: 32
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375. Cover a 9" square cake pan with aluminum foil.
  • Make crust: In small bowl of electric mixer, cream butter. Beat in 1/4 cup dark brown sugar. On low speed, gradually add flour and beat only until the mixture holds together.
  • Place dough by large spoonfuls across the bottom of the pan. With fingertips, press dough to make a smooth layer. Bake at 375 for 10 minutes. Remove from oven and set aside.
  • As crust cooks, soften apricot prserves in a bowl and set aside.
  • Make filling: Grind walnuts to a fine powder and set aside.
  • In small bowl of electric mixer, beat eggs at high speed for 2-3 minutes, or until they are slightly thickened. Add salt and vanilla and then, on low speed, add sugar and cocoa. Increase the speed to high again and beat for 2-3 minutes more. On low speed beat in ground walnuts, beating only until nuts are incorporated.
  • Spread preserves over the hot crust, leaving a 1/2" border at the edge.
  • Pour filling over the preserves and tilt pan to make sure it's level.
  • Bake at 375 for 25 minutes. Cool completely, then ice.
  • In top of double boiler, warm chocolate until it is melted, stirring continuously. Add corn syrup, coffee, and boiling water, and stir until smooth.
  • Spread icing over cake; sprinkle with chopped walnuts and press down gently. Let stand at room temperature until icing is firm.
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