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Viennese Chocolate-Walnut Bars: A Decadent Delight

The first time I tasted these bars, it was Christmas Eve, and my Aunt Elsie, a woman known for her no-nonsense demeanor but secretly generous heart, had baked a tray of them. I was maybe ten years old, overwhelmed by the glittering tree and the sheer volume of sweets on display. But these unassuming squares, with their deep chocolate glaze and the subtle crunch of walnuts, cut through the sugar rush and captivated me. They were intensely rich, almost aggressively so, but in the most delightful way. From that moment on, they became a Christmas tradition, a sweet testament to Elsie’s quiet love and the magic of the holidays.

Recipe Overview

Prep Time: 40 minutes
Cook Time: 35 minutes
Total Time: 1 hour 15 minutes
Servings: 32
Yield: 32 bars
Dietary Type: Not specified

Ingredients

For the Crust:

¼ lb butter (softened)
¼ cup dark brown sugar (packed)
1 ¼ cups all-purpose flour (sifted)

For the Filling:

¼ cup apricot preserves
1 ½ cups walnuts, chopped
2 eggs
¼ teaspoon salt
¾ cup dark brown sugar
2 tablespoons unsweetened cocoa

For the Icing:

6 ounces semi-sweet chocolate chips
2 tablespoons light corn syrup
2 teaspoons prepared strong coffee (strong!)
2 teaspoons boiling water
½ cup walnuts, finely chopped

Equipment Needed

9-inch square cake pan
Aluminum foil
Small and medium mixing bowls
Electric mixer
Double boiler (or heat-safe bowl and saucepan)

Instructions

Preheat your oven to 375°F (190°C). Line a 9-inch square cake pan with aluminum foil, leaving enough overhang on the sides to easily lift the bars out later. This will prevent sticking and make cleanup a breeze.
Make the Crust: In a small mixing bowl, using an electric mixer, cream together the softened butter and ¼ cup packed dark brown sugar until light and fluffy.
On low speed, gradually add the sifted all-purpose flour, beating only until the mixture just comes together. Be careful not to overmix, as this can result in a tough crust.
Place the dough by large spoonfuls across the bottom of the prepared pan. With your fingertips, press the dough evenly to create a smooth, uniform layer.
Bake the crust in the preheated oven for 10 minutes. Remove from the oven and set aside to cool slightly while you prepare the filling.
While the crust is baking, soften the apricot preserves in a small bowl. A quick zap in the microwave for 10-15 seconds will do the trick. Set aside.
Make the Filling: Grind the 1 ½ cups of walnuts to a fine powder using a food processor or spice grinder. Set aside.
In a small mixing bowl, using an electric mixer, beat the eggs at high speed for 2-3 minutes, or until they are slightly thickened and pale. This step incorporates air into the filling, resulting in a lighter texture.
Add the salt and vanilla extract (if using; vanilla wasn’t listed in the original ingredients but usually goes well with chocolate and nuts), then, on low speed, add the ¾ cup dark brown sugar and unsweetened cocoa.
Increase the speed to high again and beat for 2-3 minutes more, until the mixture is well combined and fluffy.
On low speed, beat in the ground walnuts, mixing only until the nuts are just incorporated. Avoid overmixing at this stage, as it can make the filling tough.
Spread the softened apricot preserves evenly over the partially baked crust, leaving a ½-inch border at the edge.
Pour the filling over the apricot preserves and tilt the pan gently to ensure it’s level.
Bake in the 375°F (190°C) oven for 25 minutes. The filling should be set around the edges but still slightly soft in the center. A toothpick inserted near the center should come out with moist crumbs attached.
Cool the bars completely in the pan before icing. This is crucial for preventing the icing from melting and creating a sticky mess.
Make the Icing: In the top of a double boiler set over simmering water (or in a heat-safe bowl set over a saucepan of simmering water), warm the semi-sweet chocolate chips until they are melted and smooth, stirring continuously to prevent scorching.
Remove from the heat and stir in the light corn syrup, strong coffee, and boiling water until the icing is smooth and glossy. The coffee enhances the chocolate flavor and adds a subtle depth.
Spread the icing evenly over the cooled bars.
Sprinkle the finely chopped walnuts over the icing and gently press them down so they adhere.
Let the bars stand at room temperature until the icing is firm and set before cutting into squares.

Expert Tips & Tricks

For a richer chocolate flavor, use a combination of semi-sweet and dark chocolate chips in the icing.
If you don’t have a double boiler, you can melt the chocolate in the microwave in 30-second intervals, stirring in between, until smooth. Be careful not to overheat the chocolate.
To make cutting easier, chill the bars in the refrigerator for about 30 minutes before slicing. Use a sharp knife and wipe it clean between each cut for neat, even squares.
If you want a more intense coffee flavor, use espresso powder instead of brewed coffee in the icing.

Serving & Storage Suggestions

Serve these Viennese Chocolate-Walnut Bars as a decadent dessert, alongside a cup of coffee or tea. They are also a delightful addition to a holiday dessert platter or as a homemade gift. Store leftover bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They can also be frozen for up to 2 months; thaw completely before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	158 kcal	N/A
Calories from Fat	86	55%
Total Fat	9.7 g	14%
Saturated Fat	3.4 g	16%
Cholesterol	20.8 mg	6%
Sodium	48.4 mg	2%
Total Carbohydrate	17.6 g	5%
Dietary Fiber	1.1 g	4%
Sugars	11 g	44%
Protein	2.4 g	4%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Substitute the all-purpose flour in the crust with a gluten-free all-purpose flour blend.
Nut-Free: Replace the walnuts with sunflower seeds or chopped pecans.
Apricot Alternatives: If you’re not a fan of apricot preserves, try raspberry or fig jam instead.
Extra Chocolatey: Add chocolate chips to the filling for an even more intense chocolate experience.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of nut in the filling?
A: Absolutely! Pecans or hazelnuts would be delicious substitutes for walnuts.

Q: Can I make these bars ahead of time?
A: Yes, these bars can be made a day or two in advance. Store them in an airtight container at room temperature or in the refrigerator.

Q: The icing is too thick. How can I thin it out?
A: Add a teaspoon of boiling water at a time, stirring until you reach the desired consistency.

Q: The crust is too crumbly. What did I do wrong?
A: You may have overmixed the dough or used too much flour. Be sure to measure your flour accurately and mix only until the dough just comes together.

Q: Can I freeze these bars?
A: Yes, these bars freeze well. Wrap them individually in plastic wrap and then place them in an airtight container. They can be frozen for up to 2 months.

Final Thoughts

These Viennese Chocolate-Walnut Bars are a delightful indulgence that are perfect for any occasion. Don’t be intimidated by the number of steps; each one is simple and straightforward, and the end result is well worth the effort. Gather your ingredients, preheat your oven, and get ready to create a batch of these irresistible treats. I encourage you to try this recipe and share your creations with loved ones. Serve them with a scoop of vanilla ice cream or a glass of chilled milk for the ultimate dessert experience. Enjoy!

Viennese Chocolate-Walnut Bars Recipe