Walrus Bar

Walrus Bar

DESCRIPTION

Caramel, chocolate and rich California walnuts—what could be better? This sinfully delicious dessert is best served beneath a healthy scoop of vanilla ice cream—that is if they’re not immediately devoured right out of the pan!

Total Time
3 Hrs, 25 Mins
Serves
18
Course
Desserts

Total Time

Prep Time
25 Mins
Cook Time
3 Hrs
Total Time
3 Hrs, 25 Mins

Nutrition

Calories
514 cal
Total Fat
32 g
Polyunsaturated Fat
12 g
Cholesterol
96 mg
Sodium
418 mg
Carbohydrates
51 g
Dietary Fiber
3 g
Protein
8 g

Ingredients

For the Shortbread base:

  • 1 cup all-purpose flour
  • 1 cups cornstarch
  • 1 cup icing sugar
  • 1 cup cocoa
  • 1 teaspoon salt
  • 1 cup unsalted butter, softened

For the Filling:

  • 1 cup unsalted butter
  • 1 cup brown sugar, firmly packed
  • 1/2 cup honey
  • 3/4 teaspoon salt
  • 1/4 cup heavy cream
  • 1 tablespoon rum extract
  • 3 cups coarsely chopped California walnuts

Preparation

  1. Preheat oven to 325°F. Line a 9 x 13 x 1-inch pan with aluminum foil, pressing foil against sides and corners of pan with edges hanging over sides of pan. Spray or grease bottom and sides of foil.

For The Shortbread Base:

  1. In a large bowl, whisk together flour, cornstarch, icing sugar, cocoa and salt. Add softened butter and mix, using hands, until mixture is moist and crumbly. Press firmly over prepared pan. Bake for 30 minutes.

For The Filling:

  1. Combine butter, brown sugar, honey and salt in a 3-quart saucepan over medium heat. Bring to a boil and continue cooking for 3 minutes. Remove from heat. Once bubbling stops, stir in heavy cream and rum extract. Stir in walnuts. Pour over shortbread base, spreading walnuts evenly. Pack firmly. Turn down oven temperature to 300°F and continue baking for an additional 20 minutes. Remove carefully from oven (filling will be very loose, but will set as it cools).
  2. Let stand at room temperature for at least 2 hours. Once completely cooled, use overhanging foil to lift out of pan. Cut into squares or triangles and serve. Store in an airtight container, in the refrigerator, for up to one week.