Walnut Cookie Bars (With Shortbread Crust) Recipe

Name: Walnut Cookie Bars (With Shortbread Crust)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: SHORTBREAD CRUST; 1 cup flour; 2/3 cup sugar; 1/2 cup very cold butter (cut into pieces, no substitutes); 2 teaspoons vanilla; TOPPING; 2/3 cup light brown sugar, packed; 1/2 cup corn syrup; 1 pinch salt; 2 teaspoons vanilla; 3 large eggs; 1 1/2 cups chopped walnuts

Servings: persons

SHORTBREAD CRUST
1 cup flour
2/3 cup sugar
1/2 cup very cold butter (cut into pieces, no substitutes)
2 teaspoons vanilla
TOPPING
2/3 cup light brown sugar, packed
1/2 cup corn syrup
1 pinch salt
2 teaspoons vanilla
3 large eggs
1 1/2 cups chopped walnuts

1
Set oven to 350u00b0 (oven rack to second-lowest position).
2
Grease a 13 x 9-inch baking dish.
3
In a processor (I use my small processor for this) place the flour and sugar, process for a couple of seconds.
4
Add in cold butter and vanilla; process until fine crumbs form (about 10 seconds or just until the mixture holds together).
5
Press the mixture into bottom of the baking pan.
6
Bake 350u00b0 (second-lowest oven rack) for about 12-15 minutes or until the edges are just golden brown.
7
Meanwhile in a bowl whisk together brown sugar, corn syrup, 2 teaspoons vanilla, pinch salt and eggs until well blended.
8
Mix in chopped walnuts.
9
Pour over the crust.
10
Bake for about 20 minutes or until set (these bars do not bake out high so watch closely they bake quickly!).
11
Cool for about 1 hour or more before slicing.
12
At this point you can drizzle with melted chocolate if desired.
13
Slice into bar shapes.

1015

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: SHORTBREAD CRUST, 1 cup flour, 2/3 cup sugar, 1/2 cup very cold butter (cut into pieces, no substitutes), and more.

Yes, Walnut Cookie Bars (With Shortbread Crust) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Walnut Cookie Bars (With Shortbread Crust)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions