2/3 Unsalted Butter
1/3 Granulated Sugar
1 1/3 All-Purpose Flour
12 Bittersweet Chocolate Chips
1 Granulated Sugar
1/2 Unsalted Butter
1 1/2 Walnuts
Line a 13 by 9 inch pan (at least 1-1/2 inches deep with heavy-duty aluminum foil, shiny side up. Set aside.
Adjust rack to center of oven; preheat oven to 350 degrees F.
For Crust: In small bowl, combine softened butter, sugar, and vanilla. By hand, cream until well-mixed and fluffy.
Add sifted flour and stir to combine.
Place crust mixture by small spoonfuls all over bottom of lined pan. Keeping your hands lightly floured, press crust mixture into an even layer with fingertips and/or knuckles (this mixture is a bit sticky, so re-flour your hands lightly as necessary.,
Place in preheated oven and bake for 10 minutes.
While crust bakes, make sure chocolate chips are at hand.
Start Walnut Layer by combining eggs, sugar, and vanilla in medium bowl. By hand, beat until well-mixed. Set aside.
When Crust has baked for 10 minutes, remove from oven to cooling rack.
Immediately sprinkle with chocolate chips as evenly as possible. Return to oven for 3 minutes to melt chocolate; remove to cooling rack.
With back of spoon or offset spatula, spread chocolate evenly over crust. Allow to stand for about 3 minutes.,
During this standing period, add slightly cooled melted butter to egg mixture and beat in.
Stir in walnuts until evenly distributed.
After standing period, place walnut mixture by spoonfuls all over melted chocolate, distributing walnuts as evenly as possible.
Return to oven. Bake 20 to 25 minutes.
When done, top of walnut layer will be a light golden brown; edges will be darker. Remove to cooling rack.
Cool completely before storing airtight.
Before cutting, see Notes at beginning of recipe. To cut, use a large, sharp, straight- edged knife. Trim about 1/4 inch from each edge before cutting into bars.,
Store bars airtight at room temperature for up to several days, or freezer for longer storage.