Chewy Noels

I made these not really knowing what to expect, and now they are a recipe that I want to make again when I have the walnuts.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword Budget Baking, Chewy Noels, Pecan Bars, Vintage Recipes, Walnut Bars, West Point Cookbook

Prep Time 15

Cook Time 30

Total Time 45

Servings 9 servings

Cost $0.45 per serving ($4.05 total batch)

Preheat your oven to 350°F (175°C). Melt your 2 tablespoons of butter and pour it directly into an 8x8 or 9-inch square baking pan so it covers the bottom completely.
In a small bowl, whisk together the flour, baking soda, and salt. Toss in the chopped nuts to coat them, then set this dry mixture aside.
Mix Wet Essentials: In a separate bowl, whisk together the brown sugar, slightly beaten eggs, and vanilla extract until smooth and combined.
Gently fold the dry flour and nut mixture into the egg mixture until just combined into a thick batter.
Pour the batter directly over the melted butter in your baking pan. Crucial Tip: Do not stir! Let the batter sit right on top of the butter pool so it creates a caramelized crust as it bakes.
Bake at 350°F for 30 minutes until set and deeply golden.
Let the pan cool slightly, give the top a generous dusting of powdered sugar, and slice into 9 thick, chewy squares.

(Adapted from West Point Women’s Cookbook)

Don't Stir the Butter! Leaving the melted butter at the bottom of the pan is the secret trick—it lets the bars develop a slightly crispy bottom crust while keeping the middle thick and chewy.
Nut Swaps: Pecans or walnuts are classic, but slivered almonds, toasted sunflower seeds, or leaving them plain work great if you have an allergy or want to use what's in your pantry.