Cooking Directions
Toast the walnuts. We usually use a dab of butter in a skillet and cook while stirring until you get that really nutty smell. To chop the walnuts, you can put them in a Ziplock bag and smash them with the flat side of a meat mallet tenderizer. In a large bowl, combine the flour, walnuts, brown sugars and salt; Using a wooden spoon, mix the butter until the mixture resembles coarse crumbs. Take a little more than half of the crumb mixture and press firmly onto the bottom of a sprayed 13x9-inch baking pan. Set the other (almost) half aside for the top.
Bake at 350° for 15 minutes or until lightly browned. Meanwhile, in a large bowl, beat filling ingredients until smooth; pour over crust. Using your hands, sprinkle the top with the rest of the crumb mixture. Bake at 350° for 25 minutes or until a knife inserted in the center comes out clean. Turn off the oven, but leave the door slightly open for 10 minutes. Allow to cool. Drizzle top with caramel sauce. You can eat it warm, or store in refrigerator overnight for best results. When ready to eat, cut into 6 even squares and then cut each of those into 9 even squares. Makes 54 pieces – great for an office event.
|
