Zutaten für Viennese Chocolate Walnut Bars
- Butter
- Dark Brown Sugar
- All Purpose Flour
- Apricot Preserves
- Walnuts
- Eggs
- Salt
- Unsweetened Cocoa
- Semi Sweet Chocolate Chips
- Light Corn Syrup
- Strong Coffee
- Boiling Water
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Zubereitung von Viennese Chocolate Walnut Bars
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- **Make the shortbread crust:** In a medium bowl, cream together 1 cup (2 sticks) unsalted butter and ¾ cup granulated sugar until light and fluffy. Beat in 2 large eggs, then gradually add 2 ½ cups all-purpose flour and ½ teaspoon salt. Mix until just combined. Press dough evenly into the prepared pan.
- **Make the chocolate walnut filling:** In a large bowl, combine 1 cup (2 sticks) unsalted butter, 1 ½ cups granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, and ½ cup unsweetened cocoa powder. Mix until well combined. Stir in 2 cups chopped walnuts.
- Spread the chocolate walnut filling evenly over the shortbread crust.
- Bake for 30-35 minutes, or until the filling is set and the edges are lightly golden brown.
- **Make the chocolate coffee icing:** While the bars are baking, in a medium bowl, whisk together 1 cup powdered sugar, 2 tablespoons unsweetened cocoa powder, 1 tablespoon instant coffee granules, and ¼ cup milk until smooth. Gradually add more milk, if needed, to reach desired consistency.
- Once the bars are completely cool, pour the chocolate coffee icing evenly over the top.
- Refrigerate for at least 2 hours before cutting into bars.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
44g
Fat
16g
Carbs
5g
