Yield: 40 servings
|1 \N||Stick butter or margarine, (plus 5 1/3 tbs) softened|
|⅔ cup||(+ 3 tbs) granulated sugar|
|1 teaspoon||Baking powder|
|2 tablespoons||Heavy cream|
|2 cups||Walnuts; chopped|
|2 tablespoons||Orange zest; grated (optional)|
|2 teaspoons||Vanilla extract|
|12 ounces||Semisweet chocolate chips|
|\N \N||Powdered sugar|
Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 1:08 1. Preheat oven to 350 F. To make crust, in a food processor, combine 1 stick butter, flour, 3 Tbs granulated sugar, and baking powder; process until well blended. With machine on, add cream through feed tube and process until dough clings together in a stiff ball. Press dough evenly over bottom of an ungreased 9 x 13-inch baking pan. Bake 10 mins. 2. Meanwhile, melt remaining 5⅓ Tbs butter. In a medium bowl, beat together eggs and remaining ⅔ cup granulated sugar with an electric mixer on medium until light, about 2 mins. Beat in melted butter. Stir in nuts, orange zest, and vanilla. Set nut topping aside. 3. Remove crust from oven; leave oven on. Immediately sprinkle chocolate chips over crust.
Return pan to oven and bake 2 mins to melt chocolate. With a knife spread chocolate evenly over crust. Carefully spread nut topping over chocolate. 4. Return pan to oven. Bake 30 to 35 mins longer, or until golden brown. Let cool in pan several hours or overnight. Carefully cut cooled cookies into 40 (1 ¾ x 1 ½-inch) bars. Sift powdered sugar over top.