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Walnut Bars with Cream Cheese Frosting

Walnut Bars with Cream Cheese Frosting
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Good morning, good afternoon and good night.

Which ever it may be for you as you are reading this post!
I am later than I like to be….
getting this post up for you all today.
And, I really have the best old reason.
Last night I got myself all busy attending a concert.
Oh….it was exceedingly magnificent.
I have mentioned in the past 
my love for this particular
 singer.
Her voice is like butter.
You know how much I love butter.
Her voice is LOW and luxurious.
That means I can sing a long with my not so luxurious, but exceedingly low voice.
She’s got musical talent flowing out of her eyeballs.
I stand in awe of a thing like that.
She is none other than the lovely 
Miss Waaaaaaynona Judd.
Love her.
Love the twaaaang.
Loved the concert.
The girl is delicious.
I have to say, it was spectacular from beginning to end.
In heaven, I will sing like her.
Shouldn’t we all be able to?
At least in heaven?
All right, maybe you and I could just sing back up.
That wouldn’t be half bad.
These Walnut Bars….are not half bad. 
They are not even a quarter bad.
They are fully fabulous.
They have a shortbread like crust, a sweet and nutty filling and are topped with creamy cream cheese frosting. 
Besides tasting extremely wonderful…
They freeze well.
A bonus if you need to make something ahead of time.
The recipe makes a grundle!
Perfect if you need something else to fill up your treat plate giveaways.
They have been a Christmas standard in my Eskelson family for years. My cute sister in law Mary makes them often. She has even made them for weddings in the past. For this kind of event she cuts them small, colors some of the icing, and pipes a cute little flower on top. Just an idea! For those of you who like to Decorate It Up!
 

 Walnut Bars

Time: 45 minutes + time to cool and frost
Yield: 1 jelly roll pan full
Recipe from the beautiful Mary Ehrhart
CRUST:
1 C softened butter
1/2 C sugar
2 C flour
1/4 C cornstarch

FILLING:
4 eggs
2 1/2 C brown sugar

2 t vanilla

4 T flour
1/2 t baking powder
2 C chopped walnuts
1 C coconut

FROSTING:
1 C butter, softened

8  oz cream cheese, softened

3 1/2 C powdered sugar
1 t vanilla
dash of salt

CRUST
1. Beat the butter and sugar together until well blended.
2. Add the flour and cornstarch and mix until blended.
3. Press the crust into a large jelly roll pan. Bake in a 300 degree oven for 15 minutes.
FILLING 
1. Beat the eggs and brown sugar together.
2. In a separate bowl combine the flour and baking powder.
3. Add the dry mixture to the sugar mixture and beat until combined. 
4. Stir in the chopped nuts and coconut. 
5. After the crust has cooked for the 15 minutes, take it out of the oven and pour/spread the filling on top.
6. Bake for 15 minutes. Turn the heat up to 350 degrees and bake another 5 minutes. You want it to be golden in color along the top. Remove it from the oven and let it cool completely.
FROSTING
1. Beat the butter and cream cheese together until well combined. 
2. Add the powdered sugar, vanilla and dash of salt. Beat until it is nice and smooth…and creamy….and wonderful.
3. Spread over the top of the cooled bars.
That’s it!
***NOTE: These freeze well left right in the pan. Just cover securely with tin foil and you will be set!***

See you back here next week.
I’ve got some more great recipes in store for you all.
Have a great weekend everyone!
May your Christmas shopping get done…
May your Christmas Lights twinkle….
May you have a little moment to kick your feet up, eat some sweet treats and listen to the delicious voice of
Miss Wynonna Judd.
I know I plan to!
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10 Comments

  1. 1
    December 10, 2010 at 8:07 pm

    These walnut bars seem like a wonderful alternative to the same old cookie recipes. I'm trying out some new recipes this year to have more than just cookies! I can see my family loving these!

  2. 2
    December 10, 2010 at 9:15 pm

    Fully fab indeed – I love the layers and I would love to bite into one stat.

  3. 3
    December 11, 2010 at 2:02 am

    Hello there scrumptious-ness!!!! :-)

  4. 4
    December 11, 2010 at 6:46 pm

    The recipe sounds fabulous – all except the cocunut. Neither Adam and I like cocunut. Do you have any suggestions for substitutions? I would really like to make them.

  5. 5
    December 12, 2010 at 1:02 am

    Hi Amy,
    I have been trying to think about what you could substitute. If it were me, I would try adding an additional 1/2 C chopped walnuts. I don't think you would need a whole cup to replace the coconut, since the walnuts are a more substatial ingredient. Let me know how it goes!
    ~Jamie

  6. 6
    December 12, 2010 at 10:07 pm

    Oh Yum! These look/sound delicious!! I can't wait to make them. You, Jamie can sing,even here on Earth. Gals like me are COUNTING on getting a voice in Heaven. And learning to play the piano would be good too. :)

  7. 7
    May 30, 2011 at 4:10 am

    Holy smokes! I just made these-divine!!! Thank you!

  8. 8
    Bethany
    December 14, 2011 at 12:12 am

    I made these Sunday and they were wonderful but I don't think I used the right sized jelly roll pan, can you tell me what size you used? Thanks!

  9. 9
    December 16, 2011 at 3:50 am

    Bethany,
    My jelly roll pan is 11 1/2 by 16 inches. Might I ask if you have an electric or a gas oven? My sister recently made them in a gas oven and said she had trouble with the crust.
    Thanks,
    ~Jamie

  10. 10
    Jamie
    December 16, 2012 at 3:27 pm

    I made these today using pecans instead of walnuts……oh my GOODNESS!!!
    My neighbors are going to be loving me!! Thanks so much!
    Jamie

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