Chocolate Walnut Walrus Bars

Shortbread base

1 cup all-purpose flour
1 cup corn starch
1 cup icing sugar
1 cup cocoa
1 tsp salt
1 cup unsalted butter, softened

Filling

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

Directions

Preheat oven to 325°F (160°C). Line a 9 x 13 inch (3 L) 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.

Shortbread: In a large bowl, whisk together flour, corn starch, 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.

Filling: Combine butter, brown sugar, honey and salt in a 3-quart (3 L) 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 (150°C) and continue baking for an additional 20 minutes.

Remove carefully from oven (filling will be very loose, but will set as it cools). 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.

Makes 18 bars.

Source: walnutinfo.com

Winner of “Best in Baked Goods” category, California Walnut Inspirations contest, 2008 Courtesy of Liako Dertilis and Pamela MacDonald/Curious Epicureans