Best 18 Walnut Squares Recipes

COCONUT WALNUT SQUARES

Steps:

• Combine flour, brown sugar and butter in a bowl with a pastry blender or by cutting butter into dry ingredients with two knives until the largest lumps are the size of peas. Pat mixture into the bottom of a 9-inch (2 L) square baking dish. Bake in a preheated 400 degrees F (200 degrees C) oven for 10 minutes. Remove from oven. Lower oven temperature to 350 degrees F (180 degrees C). While baking prepare topping.
• Topping: Stir together brown sugar, flour, baking powder and salt. Add eggs, one at a time, stirring until blended. Add corn syrup, walnuts, coconut and vanilla. Pour mixture over Base. Bake until set and golden brown, 20 to 25 minutes.

PUMPKIN AND WALNUT SQUARES

Steps:

• Preheat oven to 350°. Mix flour, sugar and brown sugar; cut in butter until crumbly. Stir in walnuts. Reserve 1 cup mixture for topping; press remaining mixture onto bottom and halfway up sides of a 13x9-in. baking dish., In a large bowl, beat eggs, pumpkin, milk, cinnamon, salt and allspice just until smooth. Pour into crust; sprinkle with reserved topping., Bake until golden brown, 50-55 minutes. Cool slightly on a wire rack. Serve warm, or refrigerate and serve cold. If desired, dust with confectioners' sugar. Store leftovers in the refrigerator.

CHERRY WALNUT SQUARES

Steps:

• Preheat oven to 375°. In a large bowl, cream the butter, sugars and extract until light and fluffy. Combine flour and salt; gradually add to creamed mixture and mix well. Press onto the bottom of an ungreased 13x9-in. baking pan. Bake 8-10 minutes or until edges begin to brown., Meanwhile, in a large saucepan, combine the brown sugar, butter, corn syrup, cream and salt. Bring to boil over medium heat, stirring constantly. Reduce heat; cook and stir 4 minutes or until slightly thickened., Remove from the heat. Stir in 2-1/2 cups walnuts, cherries and vanilla; spread over crust. Bake 15-20 minutes or until bubbly. Sprinkle with baking chips and remaining walnuts; lightly press into filling. Cool on a wire rack. Cut into bars.

CHOCOLATE WALNUT SQUARES

Steps:

• In a bowl, cream butter and sugar. Beat in eggs and vanilla. Add flour and salt; mix well. Fold in walnuts. Spread half of batter into a greased 13-in. x 9-in. baking pan. Add chocolate to the remaining batter; mix well. Carefully spread over batter in pan., Bake at 350° for 30-35 minutes or until a toothpick comes out clean. Cool completely. , For frosting, in a saucepan, combine flour and milk until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until bubbly and thickened. Cool completely. , In a bowl, cream butter and confectioners' sugar. Add vanilla and mix well. Gradually add the milk mixture; beat for 5 minutes. Frost cake. Store in the refrigerator.

PUMPKIN WALNUT SQUARES

Steps:

• Set aside 1/2 cup cake mix for filling. In a small bowl, combine the oil, 1 egg and remaining cake mix. Press into a greased 13x9-in. baking pan. Sprinkle with 1/2 cup walnuts., In a large bowl, combine the pumpkin, milk, vanilla, salt, cinnamon, reserved cake mix and remaining eggs. Pour over crust; sprinkle with remaining walnuts., Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Cut into squares. Store leftovers in the refrigerator.

GOLDEN WALNUT CARAMEL SQUARES

Steps:

• Line a 9-in. baking pan with foil and grease the foil; set aside., In a large bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Press into prepared pan; prick crust with a fork. Bake at 350° for 18-22 minutes or until set and edges begin to brown., Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over crust; set aside., In a large heavy skillet over medium-low heat, cook sugar until melted. Do not stir. Reduce heat to low; cook for 5 minutes or until golden brown., In a large saucepan, combine the butter, cream and corn syrup. Slowly pour in cooked sugar. Cook and stir over medium heat until a candy thermometer reads 240° (soft-ball stage). Remove from the heat; stir in walnuts. Pour over prepared crust., In a microwave, melt chocolate; stir until smooth. Drizzle over caramel layer. Cover and refrigerate for 2 hours or until firm., Using foil, lift candy out of pan. Gently peel off foil; cut candy into squares.

APPLE WALNUT SQUARES

Steps:

• In a bowl, cream shortening and sugar; beat in egg. Combine flour, baking soda and salt; gradually add to the creamed mixture and mix well (dough will be stiff). Stir in apples. , Spread batter into a greased 13-in. x 9-in. baking pan. Combine brown sugar, walnuts, cinnamon and vanilla; sprinkle over batter. , Bake at 350° for 30-35 minutes or until golden brown. Cool. Cut into squares.

WALNUT SHORTBREAD SQUARES

Steps:

• For crust, preheat oven to 275F; crumble ingredients together until well mixed; Press into a greased 9x13 pan and bake in a slow oven (275F) for 8 minutes; increase temp to 375F and top with second mixture and continue baking.
• For topping: Mix all ingredients well; spread mixture over the partially baked crust and continue baking in a moderate oven (375F) until well set and slightly browned, about 30 minutes; cool and cut into squares.

WALNUT SQUARES

Steps:

• Preheat oven to 325 degrees, grease well an 8" square pan.
• Beat egg until foamy, beat in brown sugar and vanilla.
• Sift together dry ingredients, mix into to egg mixture, stir in walnuts.
• Bake until the top has a dull crust about 25 minutes, cut into squares while warm, cool and then remove from the pan.
• Easily doubled, bake in a 9x13 pan.

CHEWY WALNUT SQUARES

Steps:

• Preheat oven to 350°F.
• In a medium bowl, combine the brown sugar, vanilla and egg substitute, beating until well blended.
• In a separate bowl sift together the flour, baking soda and salt.
• Add the dry mixture to the brown sugar mixture and stir just until incorporated and moist; don't over mix.
• Fold in walnuts; then spread into a greased 9" square pan.
• Bake in the preheated 350°F oven for 19 min; then cool in pan.
• Cut in squares to serve.
• Variation: swap out the walnuts for pecans instead.
• TIP: you may wish to chop the walnuts a little more finely if you have very young children, if choking may be an issue for them or refrain from giving them access to this treat entirely.

CHOCOLATE WALNUT SQUARES

Steps:

• Preheat oven to 350f degrees.
• Base layer.
• Measure all base layer ingredients into bowl, crumble together until mealy.
• Press into ungreased 9 x 9 inch oven proof dish.
• Set aside.
• Middle layer.
• Beat eggs until foamy; add the rest of the ingredients and stir well.
• Spread over bottom layer; bake in 350f degree oven for 30 minutes.
• Top layer, icing.
• Beat together well in small bowl all icing ingredients.
• Add more liquid if needed to spread easily.
• Spread over cooled squares.
• Place one whole, half walnut to indicate squares for cutting, so that the half walnut is in the middle of each square.
• Cut into squares.

CHOCOLATE WALNUT PUMPKIN SQUARES

Steps:

• Preheat oven to 350 degrees. Butter and flour an 8-inch-square baking pan.
• Sift flour, baking soda, baking powder and salt together; set aside.
• Cream six tablespoons of butter with the sugar until soft and fluffy. Add the eggs one at a time, beating well after each is added. Add the dry ingredients alternately with the pumpkin puree, stir to blend, then stir in the ground walnuts and the vanilla.
• Place in the oven and bake about 40 minutes, until the cake is nicely browned and springs back to the touch. Remove from the oven and allow to cool completely, then remove from the pan before icing.
• To ice the cake, melt the chocolate in a double boiler or over very low heat. Stir in two tablespoons of butter and allow to cool to room temperature. Beat until smooth, then stir in the cream and rum. Spread the icing on the top of the cake and sprinkle with the chopped walnuts. Cut into 16 squares before serving.

PORTUGUESE WALNUT SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla, milk and 2 tablespoons Port wine. Combine the flour, chopped walnuts and baking powder; stir into the creamed mixture. Spread evenly into the prepared pan.
• Bake in the preheated oven for 15 to 20 minutes, until a knife inserted into the center comes out clean. Brush the top with 2 tablespoons of the Port wine as soon as it comes out of the oven. Let cool to room temperature before glazing.
• To make the glaze, beat together the confectioners' sugar, 1 tablespoon of butter, and 1 tablespoon of port wine until smooth and spreadable. Spread over the cooled bars.

APPLE WALNUT SQUARES

Steps:

• set oven to 350 degrees.
• grease a 8-in square baking dish.
• In a mixing bowl, cream the butter and sugar; add the egg.
• Combine the flour, baking powder, baking soda and cinnamon; gradually add to the creamed mixture, beating just until combined.
• Stir in the apple and walnuts.
• Pour batter into greased baking dish.
• Bake for 30-35 mins, or until cake test done.

APPLESAUCE & WALNUT SQUARES WITH A STREUSEL TOPPING

Steps:

• Heat oven to 350°F.
• Line a 15 1/2 x 10 1/2 inch jelly-roll pan with foil, letting it extend above pan at the ends.
• Grease foil in the pan with oil or margarine.
• In a large mixing bowl, add all ingredients except the flour, walnuts and raisins. With mixer on medium speed, blend ingredients.
• Switch mixer to low speed and beat in the flour - just until blended.
• Fold walnuts and raisins (optional) into the batter. Turn into the prepared pan. Set aside.
• Make the streusel topping: Put brown sugar, flour, butter (cut into small pieces), cinnamon and nutmeg into a large mixing bowl. Stir with a fork until crumbly; add walnuts.
• Sprinkle the streusel topping over the batter. Bake 20 to 25 minutes, or until a toothpick inserted near the center comes out clean. Remove pan to a wire rack and let cool for 10 minutes. Refrigerate for about 2 hours for easy cutting.
• Lift foil by ends onto a cutting board. Cut into squares; discard foil.
• Serve with coffee, tea, milk or mulled cider. These are also awfully good with a little scoop of ice cream and a glass of warmed brandy.
• Cook's Tip: If desired, sprinkle with confectioners sugar instead of streusel.
• Storing Tip: Refrigerate in an airtight container for up to 1 week.

DATE WALNUT SQUARES

Steps:

• 350 oven 8" square pan Mix sugar and butter, add egg yolk and vanilla. Sift in dry ingredients. Stir in dates, spread into prepared pan. Beat egg white until stiff, spread on top. Sprinkle on chopped walnuts, pressing into the egg white. bake 25-30 min, until skewer comes out clean. cut into small squares

CHEWY WALNUT SQUARES

Steps:

• 1. Grease an 8" square pan. Stir together the egg, brown sugar and vanilla. Quickly stir in the flour, baking soda and salt. Add walnuts.
• 2. Spread in pan and bake at 350 for 18-20 minutes.
• 3. Leave in pan; cut into 2" squares. Makes 16 squares.

PUMPKIN & WALNUT SQUARES RECIPE - (4.5/5)

Steps:

• Preheat oven to 350 degrees. In a large bowl combine the first five ingredients. Pour into a greased 13 x 9 baking pan. Sprinkle with dry cake mix and drizzle butter over the top of the cake mix. Top with walnuts or pecans. Bake for 1 hour or until a knife inserted in the middle comes out clean. Let cool for 30 minutes. Serve with ice cream or whipped cream. YUMMY !!