You might think that all I eat is baked goods. A friend who looked at my blog recently thought that, but then, she didn’t delve very deeply into my posts. I probably have more desserts and cookies than any of the other categories. I just enjoy baking a lot. I have no cookies in my house at the moment.
Needing some cookies and things for an event recently, I looked at some newer recipes I’d added to my to-try list. This recipe came from Peabody, at SweetReciPEAS. She raved about them, so that was a good enough excuse to bake them for my event. They’re two layers – a brown sugar and butter base (with flour and egg), then you press walnuts into that layer; then you mix up the brown sugar meringue mixture and spread it on top. Bake. See? Easy. She used bourbon in the base and in the meringue topping too (though you can use vanilla instead). Truly, I couldn’t taste the bourbon, but perhaps if they’d been omitted, they’d have been less flavorful – won’t know unless I try them side by side. Out of the entire 9×13 pan batch, I ate one and either served them at my event or gave them away to friends. I thought they might not keep all that long anyway.
They’re delicious. A bit of crunch from the bottom layer and a light crunch from the meringue. Plus the walnuts in there too. The meringue doesn’t exactly stick very well to the base, so be careful as you cut them up. Perhaps a whipped up raw egg in between might solve that problem, if you’re inclined to try it.
What’s GOOD: the flavor and crunch. They’re sweet – very sweet. If I make them again I’ll cut down on the sugar in both layers by just a tetch, but everyone I served them to raved about them. They almost have the sweetness of candy, but they’re definitely NOT candy. You could cut larger pieces, serve with whipped cream as a dessert portion. I made bars and got about 18 or so from the pan. Very different – the meringue has a golden hue – almost like taupe, from the brown sugar. Kind of different. Not everyone recognized that it was a meringue top.
What’s NOT: really, nothing. These are delicious. Easy to make.
* Exported from MasterCook *
Butterscotch Walnut Meringue Bars
Recipe By: SweetReciPEAS, 2017
Serving Size: 18
1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1 Pinch salt
1 cup light brown sugar — firmly packed
1/2 cup cold butter — cut into pieces
2 large egg yolks
2 tablespoons bourbon — or vanilla
2 egg whites
1 cup brown sugar — firmly packed
1 tablespoon bourbon
1 1/2 cups walnuts — chopped
1. Preheat oven to 350 F. 2. Spray a 9-x-13-inch baking pan with baking spray. Set aside.
2. BASE: Add the flour, baking powder, salt & brown sugar in the bowl of a food processor fitted with a metal blade. Pulse until the ingredients come together. Add the butter and process until the butter is the size of small peas. Add the egg yolk and bourbon and pulse until the mixture as the consistency of sandy clumps. Pat mixture into the pan and level off by pressing with a small offset spatula or spoon.
3. Top with walnuts. Push them into the dough. The dough is crumbly so it will need to be patted down again.
4. MERINGUE: Using a stand mixer fitted with a whisk attachment beat egg whites until they hold a peak when whisk is lifted. Add the brown sugar and beat at the highest speed about 4 minutes. Add the bourbon and beat for another minute. Spread the meringue over the walnut layer. The meringue does stick to the dough, sort of – the dough is sandy, so it’s not easy to spread. Just do you best you can. Bake 25 minutes or until tester inserted into pan comes out clean.
5. Let cool to room temperature and cut into squares.
Per Serving: 221 Calories; 12g Fat (47.2% calories from fat); 4g Protein; 25g Carbohydrate; 1g Dietary Fiber; 37mg Cholesterol; 114mg Sodium.