Viennese Chocolate-walnut Bars

Total Time: 1 hr 40 mins Preparation Time: 1 hr Cook Time: 40 mins

Ingredients

• Servings: 32
• 1/4 lb butter (softened)
• 1/4 cup dark brown sugar (packed)
• 1 1/4 cups all-purpose flour (sifted)
• 1/4 cup apricot preserves
• 1 1/2 cups walnuts, chopped
• 2 eggs
• 1/4 teaspoon salt
• 3/4 cup dark brown sugar
• 2 tablespoons unsweetened cocoa
• 6 ounces semi-sweet chocolate chips
• 2 tablespoons light corn syrup
• 2 teaspoons prepared strong coffee (strong!)
• 2 teaspoons boiling water
• 1/2 cup walnuts, finely chopped

Recipe

• 1 preheat oven to 375. cover a 9" square cake pan with aluminum foil.
• 2 make crust: in small bowl of electric mixer, cream butter. beat in 1/4 cup dark brown sugar. on low speed, gradually add flour and beat only until the mixture holds together.
• 3 place dough by large spoonfuls across the bottom of the pan. with fingertips, press dough to make a smooth layer. bake at 375 for 10 minutes. remove from oven and set aside.
• 4 as crust cooks, soften apricot prserves in a bowl and set aside.
• 5 make filling: grind walnuts to a fine powder and set aside.
• 6 in small bowl of electric mixer, beat eggs at high speed for 2-3 minutes, or until they are slightly thickened. add salt and vanilla and then, on low speed, add sugar and cocoa. increase the speed to high again and beat for 2-3 minutes more. on low speed beat in ground walnuts, beating only until nuts are incorporated.
• 7 spread preserves over the hot crust, leaving a 1/2" border at the edge.
• 8 pour filling over the preserves and tilt pan to make sure it's level.
• 9 bake at 375 for 25 minutes. cool completely, then ice.
• 10 in top of double boiler, warm chocolate until it is melted, stirring continuously. add corn syrup, coffee, and boiling water, and stir until smooth.
• 11 spread icing over cake; sprinkle with chopped walnuts and press down gently. let stand at room temperature until icing is firm.