Prep Time 15m
Cook Time 30m
Ready Time 75m
Yield 24 Bars

  • Crisco® Original No-Stick Cooking Spray
  • 1 1/4 cups Pillsbury BEST™ All Purpose Flour
  • 1/3 cup sugar
  • Pinch of salt
  • 6 tablespoons chilled butter, cut into pieces
  • 1 large egg yolk
  • 1 tablespoon milk
  • 1/3 cup Hungry Jack® Butter Flavored Syrup
  • 1/4 cup heavy cream
  • 2 tablespoons butter
  • 3/4 cup coarsely chopped walnuts
Preparation Directions
  • Step 1Heat oven to 350°F. Line an 8x8-inch baking pan with foil. Spray with no-stick cooking spray.
  • Step 2Combine flour, sugar and salt in a food processor. Blend. Add butter. Pulse until mixture resembles coarse meal. Combine egg yolk and milk in a small bowl. Drizzle into processor. Process using on/off turns just until dough clumps together but is still dry. Press into prepared pan.
  • Step 3Bake 25 minutes or until crust is set and pale golden. Place on rack while making filling.
  • Step 4Combine syrup, cream and butter in medium saucepan. Bring to a boil. Boil 2 minutes, stirring constantly. Remove from heat. Stir in nuts. Pour filling over crust, spreading nuts evenly.
  • Step 5Bake 8 minutes or until filling bubbles. Place pan on rack and cool completely. Lift foil-lined bars out of pan. Cut into bars.
  • TipStore cookies between sheets of wax paper in airtight container at room temperature.
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