Engadine Walnut Bars Engadine Walnut Bars

Photography: Yvonne Duivenvoorden | Food styling: Lucie Richard | Prop styling: Catherine Doherty

These rich and chewy caramel-filled bars are based on the Swiss nut cake Engadiner Nusstorte. Haven’t tried it? Now’s your chance—you can thank us later.

  • Prep time 40 minutes
  • Total time 2 hours




Preheat oven to 350°F. Line 13- x 9-inch cake pan with parchment paper. 

In food processor, pulse together flour, sugar and baking powder. Add butter; pulse until in pea-size crumbs, 8 to 10 times. Whisk eggs with egg yolk; add to dough and pulse just until dough comes together. Turn out dough; press into disc. Wrap in plastic wrap; refrigerate for 1 hour.

Filling: In saucepan, bring sugar and water to boil over medium-high heat, swirling pan often. Boil, without stirring, until deep amber, about 8 minutes; remove from heat. Stir in cream and honey; stir in nuts.

Assembly: On lightly floured surface, roll out two-thirds of dough into 15- x 11-inch rectangle; transfer to prepared pan, lining bottom and sides. Scrape Filling into shell, spreading evenly.

Roll out remaining dough into 13- x 9-inch rectangle; place over Filling. With fork, crimp edges and prick pattern in top.

Bake until golden brown, about 30 minutes. Let cool completely. Invert onto baking sheet; peel off paper and invert again. Wrap in plastic wrap; refrigerate for 24 hours. Cut into bars.

Test Kitchen Tip: Keep this soft, buttery dough chilled at all times for easy shaping and handling.

Makes about 48 bars.

Nutritional facts PER BAR: about

  • Fibre 1 g
  • Sodium 12 mg
  • Protein 3 g
  • Calories 203
  • Total fat 13 g
  • Potassium 62 mg
  • Cholesterol 31 mg
  • Saturated fat 5 g
  • Total carbohydrate 21 g


  • Iron 5
  • Folate 12
  • Calcium 2
  • Vitamin A 6
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Baking & Desserts

Engadine Walnut Bars