This is an easy traybake recipe - a walnut biscuit base is first baked, then covered with a rich chocolate topping and baked again. You can sprinkle chopped walnuts over the top for a nice finishing touch. This is best served chilled.
Made only the crust (with pecans rather than walnuts) and, after baking the crust as directed, topped with a traditional brownie mix. My Sunday school kids loved these "Butter Crust Brownies!" Used real butter for the crust and the aroma while the crust was baking was heavenly. I made a triple batch of the crust and pressed it into a pan that is larger than the usual 9 x 13. It's what I call a lasagne pan. The resulting crust was a nice foundation for a classic brownie. A little crunchy and a lot buttery! The perfect counterpoint to the Duncan Hines Chewy Fudge brownie mix. Needed something totally different to jazz up a brownie mix and just knew this addition would be a hit! A huge merci beaucoups to the person who developed/submitted the walnut bar recipe. He/she inspired me! God's blessings to all of you, Frenchie in the Beautiful Bluegrass - 31 Jan 2010 (Review from Allrecipes US | Canada)
Don't make these if you would rather not eat the whole pan at once, because you won't be able to stop yourself! They are SO GOOD!!!!! Don't worry if the batter doesn't mix perfectly (I had a lot of little bits of butter that wouldn't mix in). They will turn out very tasty anyways! - 02 Apr 2008 (Review from Allrecipes US | Canada)
I was skeptical while I was making these. The chocolate batter was runny and I didn't think it had set up well. Once they cooled a bit I stuck them in the fridge and I pressed a slivered almond on the top of each bar. They are quite small but so rich and delicious you wouldn't want them any bigger. Great flavor and so easy to make. This one a keeper! - 07 Oct 2008 (Review from Allrecipes US | Canada)