Walnut Toffee Triangles (freezeable, portable holiday deliciousness)

20 Nov

When Marianne called me the other day to start some holiday baking I thought “What!?! Already!?! It’s too early!” But Marianne is a woman who knows what she’s about in the kitchen; she will have a full house on Thanksgiving and has no time to mess around. 

Even though it seemed like madness, I knew there had to be a method behind it.

And of course there was. Like I said, Marianne doesn’t mess about.

These Walnut Toffee Triangles were pretty easy to make (we did two batches in the oven at the same time; one tray for me and one for her), have a taste and texture reminiscent of baklava without the gooiness or Spanish turrón without the jaw-breaking stickiness. One batch gives you 4 dozen pretty and sophisticated little cookies AND they freeze beautifully, so if you pack them right, you can just pull a few out of the freezer anytime you need a rich dessert. And they are rich, just one or two will satisfy that need for a little something naughty with your coffee (or in my case, tea)!

So, if you are a busy, busy person (and who isn’t these days?), these triangles give you a lot of return for the time investment. And when you bake with friends, well, it’s that much better, isn’t it? Bring on the holidays!!!!

Walnut Toffee Triangles

(you need an electric mixer for this one)

Crust

½ Cup (1 stick) unsalted butter, softened

½ Cup packed light brown sugar

1 large egg yolk

1.5 Cups unsifted all-purpose flour

Topping

1 Cup packed light brown sugar

½ Cup (1 stick) unsalted butter

¼ Cup honey

½ Cup light cream

4 cups chopped walnuts

Preheat oven to 350°F.

Line bottom and sides of a 13x9x2 baking pan with aluminum foil, extending the ends of the foil beyond the two short pan sides.

Crust: In a medium bowl, with electric mixer on medium speed, beat butter until smooth and creamy. Beat in sugar and egg yolk until light and fluffy, 2-3 minutes. With mixer on low speed, beat in flour until mixture is smooth. (We didn’t find much difference between a worked dough and a less worked dough, so it’s up to you). Press mixture evenly into bottom of prepared baking pan. Bake 12-15 minutes.

Topping: While crust is baking, in medium saucepan over medium-high heat, combine sugar, butter and honey; heat until butter is melted. Bring to boil; let boil three minutes. Remove from heat. Stir in light cream and walnuts. Pour mixture evenly over prepared crust. Return to oven. Continue to bake for 19-21 minutes or until top is bubbling.

Cool completely in pan over wire rack. Lift foil by short sides and transfer bar to cutting board. Invert onto wire rack; carefully remove foil. Reinvert bar onto cutting board. Cut crosswise into ten equal strips. Cut each strip crosswise diagonally into five equal triangles (4 dozen cookies).

Advertisements

18 Responses to “Walnut Toffee Triangles (freezeable, portable holiday deliciousness)”

  1. mmmarzipan November 17, 2012 at 1:48 pm #

    These look amazing! Do you think they would work with pecans? Or a combination of pecans and walnuts?

    • Natalia at Hot, Cheap & Easy November 17, 2012 at 1:59 pm #

      I absolutely think they would work wonderfully with pecans. If you try it, please let me know!

      • mmmarzipan November 17, 2012 at 2:13 pm #

        Thank you for the response! 🙂 One more question- do you think maple syrup could replace the honey?

      • Natalia at Hot, Cheap & Easy November 17, 2012 at 2:19 pm #

        Sure! There might be viscosity differences, but no two honeys are quite the same either…

      • mmmarzipan November 17, 2012 at 3:12 pm #

        Ok- I am going to give it a go! *fingers crossed*! Will let you know, and if I post about it will be sure to credit you and refer back to your blog via links if you like 🙂 Thanks again x

      • Natalia at Hot, Cheap & Easy November 17, 2012 at 3:51 pm #

        Absolutely! And I will start following your blog…NOW!

      • mmmarzipan November 17, 2012 at 4:12 pm #

        🙂

      • mmmarzipan November 17, 2012 at 5:45 pm #

        They are in the oven as I type this! So far so good :)! So exciting!

      • Natalia at Hot, Cheap & Easy November 17, 2012 at 5:51 pm #

        Holy Speed Demon! You don’t waste any time, do you? Can’t wait to see the results…

      • mmmarzipan November 20, 2012 at 11:59 am #

        Done and dusted 😉 Have mentioned your fab recipe and blog here:
        http://missmarzipan.com/2012/11/20/maple-pecan-walnut-bar-cookies/ Thanks again!! xx

      • Natalia at Hot, Cheap & Easy November 20, 2012 at 12:46 pm #

        Thanks! I think I’ll do a quick re-blog if you don’t mind!

  2. Karen November 21, 2011 at 8:10 am #

    I know that these will be part of my dessert table for my Christmas party. Thank you for the recipe.

  3. ceciliag November 20, 2011 at 2:50 pm #

    these look and sound divine and i love the choice of triangle shapes.. very cool.. c

    • nataliadecuba November 21, 2011 at 7:08 pm #

      teeny, tiny triangles! a little goes a loooong way!

  4. Rufus' Food and Spirits Guide November 20, 2011 at 11:24 am #

    Those look wonderful!

    • nataliadecuba November 21, 2011 at 7:09 pm #

      Thanks! I am still salivating over that chocolate bourbon pecan pie of sin of yours!

Trackbacks/Pingbacks

  1. MAPLE PECAN WALNUT BAR COOKIES | Miss Marzipan - November 20, 2012

    […] down and prepare some yummy Thanksgiving-inspired treats in advance. I happened to come across this lovely post and the word “freezable” did it for me! I corresponded with the lovely Natalia of Hot, […]

Talk foodie to me, baby...

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: