Caramel-Walnut Bars
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Make these Caramel-Walnut Bar cookies when time is at a premium. They are much less time-consuming to make than drop cookies and can be cut into tiny pieces for afternoon tea or into large ones for packing in school lunch boxes. Save cleanup time by lining the baking pan with aluminum foil before addings the cookie mixture. Then, when cookies are done, simply remove the foil from pan and cut cookies into bars, using a large sharp knife.
INGREDIENTS
1-1/2 cups unsifted all-purpose flour
1 teaspoon baking powder
1/2 cup butter or margarine, softened
1 cup granulated sugar
2 egg yolks
2 tablespoons milk
1 teaspoon vanilla extract
2 egg whites
1 cup light brown sugar, packed to measure
1 cup coarsely chopped nutsTO MAKE PREPARATION EASY - Be sure to gather together all the ingredients and untensils you will need to complete these cookies. Preheat oven to 350 degrees. Using solid vegetable shortening, lightly grease the inside of a 9 x 9 x 2-inch baking pan.
Place a piece of waxed paper on a flat surface. Sift flour and baking powder over paper to lighten and combine thoroughly; set aside. Put butter and granulated sugar in the large bowl of an electric mixer; beat at high speed until smooth.
Add egg yolks to creamed butter mixture, one at a time, beating thoroughly after each addition until mixture is light and fluffy. Reduce mixer speed to low; alternately add flour and milk, beginning and ending with the flour, beating until just combined.
Add vanilla extract and beat mixture again, making sure that all ingredients are thoroughly combined. Using a rubber spatula, scrape the cookie batter into the prepared pan, spreading evenly. Place on center rack in oven and bake 20 minutes.
Meanwhile, beat egg whites in the small bowl of an electric mixer with mixer set at high speed. Beat until stiff peaks form when beaters are lifted. With electric mixer running, gradually add brown sugar, beating well after each addition.
Scrape meringue from beaters into bowl. Using a rubber spatula, gently fold nuts into brown-sugar meringue. Spread evenly over baked cookie crust; bake 20 minutes longer. Cut into 16 bars while warm; cool completely on wire rack.
Makes 16 bar cookies