He is an excellent cook specializing in bread, pies and superb desserts. He made this for the family reunion dessert table along with half a dozen pies like pecan, cream and peaches and others. The pan emptied in a flash! He said I couldn’t use his name – although everyone in our very large family knows of his culinary expertise. As do members of his large family, neighbors, coworkers, fellow church members – in other words half of three adjacent states. What’s a little more fame??? But I’ll just say thank you for the recipe, Chef, Sir!
These are very easy to make so don’t let the rather long list of ingredients and directions intimidate you. Brother in law Chef, Sir chops the walnuts very fine, but I like a bit of texture so I stop chopping earlier while there are still pieces of nuts. I used a fork to cream the packed brown sugar and butter, then add the flour and nuts using the same utensil. A mixer makes the filling quickly. It will be the consistency of pudding when you pour it into the hot crust. The bars are even better the second day, if there are any left to hide in the refrigerator from the first fabulous taste on day one. The flavor deepens and the texture mellows if you can chill it for even a couple of hours before eating – but no one will judge if you just can’t wait that long.
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