Graham Walnut Pie Bars_cover photo

Graham Walnut Pie Bars

I know there are many types of nut lovers out there. There are those who love nuts in whatever form (that’s me =D), those who love nuts as it is but don’t appreciate it in desserts and those who love nuts in desserts but not in their raw or toasted form. So a good friend of mine and her husband falls into the latter and they are actually the inspiration for this Graham Walnut Pie Bars recipe. They had a surplus of walnuts sitting out and didn’t really know what to do with it so she asked my help. Our regular get together was coming up then and we could use some snack anyways so I took on the challenge. The result? They loved it! 

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At first, I was thinking of making a butterscotch bar base and use walnuts and white chocolate chips as add-ons. But I realized that that would require less walnuts and I wanted to use as much walnuts as I can. So I skimmed through the internet for inspiration and came across Pecan Pies…DING!!! Why not make a Walnut Pie??? NOPE! That would require a pastry crust and I didn’t really have the energy or time to make such a crust then, hehe. And then I remembered I still had a lot of crushed graham…DING DING DING DING DING!!! I thought I can make a Graham crust instead and so this Graham Walnut Pie Bars came to be.

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I also found some milk chocolate chips, peanut butter chips and white chocolate chips in our newly cleaned out refrigerator and decided to add all those onto the crust only so that I can unload further but you can skip them if you want. It is also important to note that because I had more than a kilo of crushed Graham crackers on hand, I used way more Graham than I should have so the crust was a little more crumbly. If you prefer that, then follow the amount I used, if you want a more solid crust, I suggest you use only 2 cups (200 g) of crushed graham. I also had about two tablespoons of sweetened condensed milk in storage so I drizzled that on top too. Again, that’s optional but recommended. It added a little bit more sweetness since I deliberately decreased the amounts of sugar on the crust and the topping.

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By the way, if you haven’t checked out my last recipe, please do. It is a nut-lover’s dream come true! Triple Nut White Chocolate Raisin Cookies, using walnuts, pistachios and macadamia nuts…need I say more?

Graham Walnut Pie Bars
For those who'd love a walnut pie but do not have the time and energy to make a pastry crust
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Ingredients
  1. GRAHAM CRUST
  2. 1 cup (225 g) Unsalted Butter (softened)
  3. 1/2 cup (100 g) Dark Brown Sugar
  4. 2 medium (100 g) Eggs
  5. 2 cups (250 g) All-Purpose Flour
  6. 3 cups (300 g) Crushed Graham
  7. 1/2 tsp Baking Soda
  8. 1/4 tsp Fine Salt
Optional
  1. White Chocolate Chips
  2. Milk Chocolate Chips
  3. Peanut Butter Chips
  4. WALNUT TOPPING
  5. 1/3 cup + 1 tbsp (83 g) Unsalted Butter
  6. 1/2 cup (100 g) Dark Brown Sugar
  7. 1/4 cup Maple Syrup
  8. 2 tbsps (30 ml) All-Purpose Cream
  9. 2 medium (100 g) Eggs
  10. 2 1/4 cups (300 g) Chopped Walnuts
Instructions
  1. PREPARATORY
  2. Preheat oven to 350F or 180C
  3. Line a 9x13 inch rectangular pan with parchment paper
  4. GRAHAM CRUST
  5. Cream 1 cup (225 g) Unsalted Butter (softened) with 1/2 cup (100 g) Dark Brown Sugar for 5 minutes starting at low speed and then medium speed
  6. Add 2 medium (100 g) Eggs, one at a time, about a minute of mixing per egg
  7. In a separate bowl, mix 2 cups (250 g) All-Purpose Flour, 3 cups (300 g) Crushed Graham, 1/2 tsp Baking Soda and 1/4 tsp Fine Salt
  8. Add dry ingredients to the wet ingredients and mix by hand or at low speed until partially blended
  9. Mix in the optional White Chocolate Chips, Milk Chocolate Chips and Peanut Butter Chips or any other add-ons you want, just until combined
  10. Transfer to the pan and level
  11. Bake for 5 minutes
  12. WALNUT TOPPING
  13. Place 1/3 cup + 1 tbsp (83 g) Unsalted Butter, 1/2 cup (100 g) Dark Brown Sugar, 1/4 cup Maple Syrup, 2 tbsps (30 ml) All-Purpose Cream in a heavy-bottomed sauce pan and allow to boil for 3 minutes
  14. Allow to cool for 10 to 15 minutes
  15. Meanwhile, lightly beat 2 medium (100 g) Eggs in a heat-resistant bowl or glass
  16. Very slowly pour about 1/2 cup of the sauce into the eggs while stirring vigorously
  17. Pour the rest of the sauce in this manner
  18. Add 2 1/4 cups (300 g) Chopped Walnuts
  19. Pour into the baked Graham crust
  20. Bake for 30 to 35 minutes
Notes
  1. Optional: Drizzle 2 tbsps to 1/4 cup of sweetened condensed milk on top of the finished product
fully freely lesley http://www.fullyfreelylesley.com/

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