Chocolate Walnut Bars made with semi-sweet chocolate, sweetened condensed milk, butter, and walnuts on a graham cracker crust.
I can’t tell you how long I’ve had today’s recipe in my recipe box or even where I originally got it from, but I can tell you that I never even made them! You know how it goes. You copy a recipe down, think to yourself “Self, I’m going to make these next year for sure”.
And then, Christmas comes and goes and you forgot. Well, at least that’s what happens here (or maybe it’s just because I’m over 40!) Anyway, for the longest time, especially when my kids were younger, I went YEARS without baking for the holidays at all…who had time!
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I was lucky enough if I had time to buy a 5lb. tub of refrigerated sugar cookie dough so that I could roll it out for the kids to decorate the cookies they leave for Santa on Christmas Eve (a yearly tradition in our home).
So here they are…Chocolate Walnut Bars. Like I mentioned last week, I like to cut my holiday cookies smaller than usual so this does make quite a bit, but they are so rich and chocolatey and nutty that a small taste is all you need!
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Chocolate Walnut Bars
- 1- 13(once) Box Graham Cracker Crumbs
- 1 1/2 Sticks Salted Butter, melted
- 1- 14(ounce) Can Sweetened Condensed Milk
- 24 oz. Semi Sweet Chocolate Chips
- 2 tsp. Vanilla Extract
- 3 c. Walnuts, chopped
- Combine the graham crackers with the melted butter and mix well. Press the mixture firmly onto a non-stick 10"x15" cookie sheet; then bake at 325 degrees for 8-10 minutes until the edges start to turn a light brown. Remove from the oven and allow to cool for 5-10 minutes.
- Next, add the milk, chocolate and vanilla to a pot and melt; stir constantly so that it doesn't stick.
- Pour the chocolate mixture over the crumbs, carefully spreading it out without releasing the crumbs from the pan.
- Top the chocolate with the nuts and gently press down on them. Bake at 325 degrees for 25 minutes. Remove from oven and let cool completely before cutting. Makes 4 dz.
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*Updated November 2017