These are chewy walnut bars made by my Titia Albertin in Sao Miguel, Azores. They have a wonderful flavor that comes from Port wine.

Advertisement

Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan.

    Advertisement
  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla, milk and 2 tablespoons Port wine. Combine the flour, chopped walnuts and baking powder; stir into the creamed mixture. Spread evenly into the prepared pan.

  • Bake in the preheated oven for 15 to 20 minutes, until a knife inserted into the center comes out clean. Brush the top with 2 tablespoons of the Port wine as soon as it comes out of the oven. Let cool to room temperature before glazing.

  • To make the glaze, beat together the confectioners' sugar, 1 tablespoon of butter, and 1 tablespoon of port wine until smooth and spreadable. Spread over the cooled bars.

Nutrition Facts

180.4 calories; protein 2g 4% DV; carbohydrates 17.7g 6% DV; fat 11.6g 18% DV; cholesterol 28.9mg 10% DV; sodium 68.8mg 3% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/08/2006
Great tasting bars! Remember to chop the nuts finely. Read More
(8)

Most helpful critical review

Rating: 1 stars
02/03/2007
I substituted a mix of cranberry and lemon juice for the port. The batter baked for 25 minutes before setting (pulling away from the edges of the pan and a toothpick comes out clean). The end product was much softer and cake-like than expected; I was expecting something less crumbly and closer to a brownie consistency. The squares were delicious but tasted like nothing more than brown sugar butter and walnuts. I won't be saving this recipe =C Read More
(1)
7 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
04/08/2006
Great tasting bars! Remember to chop the nuts finely. Read More
(8)
Rating: 5 stars
12/16/2008
Oh my word!! These are soooooo good!!! I made them last year and will make them again this year. Just be sure to use a nice Port and not a cheap brand as the cheap ones tend to have a sour bitterness to them. These are good shippers too which is important to me as my family lives 3000 miles away. I suggest however that you wrap each square in plastic wrap or waxed paper before shipping as they are so moist they may crumble in transit. Read More
(6)
Rating: 5 stars
09/26/2006
I substituted pecans for walnuts due to a family distaste for walnuts. My husband said this was his favorite dessert thing I have ever made! I definitely recommend the red food coloring. Otherwise the glaze is somewhat unappetizing in color. Read More
(3)
Advertisement
Rating: 5 stars
12/24/2009
Try this recipe! My mom makes these every year but I lost my copy and couldn't reach her to get the recipe. I am so glad your recipe was here because I made some and I'm taking them to my son's place for Christmas eve. I recommend using an inexpensive tawny port wine because I think it is more mellow and more black-cherry-like than the plain port wine. Try to chop the walnuts really fine or buy the finely diced walnuts to save time. This is my favorite Christmas cookie of all. Not chewy to me... more like a moist piece of cake. They should be cut in small pieces because they are rich. Great recipe. Thanks for providing it here. Read More
(3)
Rating: 1 stars
02/03/2007
I substituted a mix of cranberry and lemon juice for the port. The batter baked for 25 minutes before setting (pulling away from the edges of the pan and a toothpick comes out clean). The end product was much softer and cake-like than expected; I was expecting something less crumbly and closer to a brownie consistency. The squares were delicious but tasted like nothing more than brown sugar butter and walnuts. I won't be saving this recipe =C Read More
(1)
Rating: 2 stars
07/27/2016
I followed the recipe to a T and I think there is something wrong with it. The flavor was there but the texture was a disaster. The "bars" just fell apart even after setting up for a day. Maybe there should be 3/4 C flour instead of 3/8 or two eggs? It needs more binding. Read More
Advertisement
Rating: 3 stars
06/22/2019
I was planning to serve these with port after an Iberian wine tasting we are hosting. I m glad I did a trial run before hand. These were impossible to serve as bars since they just crumbled into pieces when I tried to cut them. I took the crumbles and filled mini muffin cups and froze them. Popped them out and put them into a freezer bag. I also scraped off as much of the frosting as I could as it was an unappetizing Pepto Bismol color. I will serve them in custard cups with a warm caramel sauce and hope for the best. Read More