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Submitted By: Reta Coffman |
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Although Reta has lived in 12 states, the inspiration for this recipe came from her native Kansas. She now resides in North Carolina with her husband, who is also a Kansas native. She grew up in Emporia and has fond memories of her home state. This recipe was originally created by her great aunt Grace.
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The black walnuts of Kansas are famous, and the sunflower is the Kansas state flower. Reta, a Kansas native, brings the two together deliciously in these rich bar cookies. If you can't find black walnuts, regular ones will do nicely.
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Crust
Butter for pan
1½ cups all purpose flour
½ cup finely chopped black walnuts
⅓ cup (firmly packed) golden brown sugar
½ teaspoon salt
¾ cup (1½ sticks) chilled unsalted butter, cut
into small pieces
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Filling
4 large eggs
1 cup (firmly packed) golden brown sugar
1 cup dark corn syrup
¼ cup (½ stick) butter, melted
1 teaspoon vanilla extract
¼ teaspoon salt
1 cup coarsely chopped black walnuts
½ cup roasted unsalted shelled sunflower seeds
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Makes 30 bars
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For crust: Preheat oven to 350° F. Lightly grease
13x9-inch baking pan. Combine flour, walnuts,
sugar, and salt in large bowl. Using pastry blender
or 2 knives, cut in butter until mixture is crumbly.
Press mixture onto bottom of prepared pan. Bake
until crust is golden brown, about 20 minutes.
For filling: Meanwhile, whisk eggs, brown sugar,
corn syrup, melted butter, vanilla, and salt in large bowl until smooth. |
Gently stir in walnuts and
sunflower seeds. Pour mixture over hot crust. Bake
until filling is set, about 35 minutes.
Cool in pan on rack. Cut into bars. (Can be prepared
3 days ahead; store in airtight container. Can be
prepared 2 weeks ahead; wrap tightly and keep frozen.)
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Serve with coffee, tea, milk, hot chocolate or juice.
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Celebrating 50 YEARS OF THE BUILT-IN OVEN
