Portuguese Walnut Squares

5

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

30 m servings 180 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 180 kcal
  • 9%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 17.7g
  • 6%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 69 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan.
  2. 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.
  3. 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.
  4. 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.

Reviews

5

Great tasting bars! Remember to chop the nuts finely.

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 bitt...

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...

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. Otherwi...

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 en...