Viennese Chocolate-Walnut Bars

“Can't remember where I got this one, but I've been making these for at least 20 years. I usually make them at Christmas, but they'd be good any time. They have a shortbread crust, a chocolate/walnut filling, and a chocolate/coffee icing. They are VERY rich and sweet -- a little goes a long way!”
READY IN:
1hr 40mins
SERVES:
32
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375. Cover a 9" square cake pan with aluminum foil.
  2. 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.
  3. 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.
  4. As crust cooks, soften apricot prserves in a bowl and set aside.
  5. Make filling: Grind walnuts to a fine powder and set aside.
  6. 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.
  7. Spread preserves over the hot crust, leaving a 1/2" border at the edge.
  8. Pour filling over the preserves and tilt pan to make sure it's level.
  9. Bake at 375 for 25 minutes. Cool completely, then ice.
  10. In top of double boiler, warm chocolate until it is melted, stirring continuously. Add corn syrup, coffee, and boiling water, and stir until smooth.
  11. 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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