IMPERIAL WALNUT BARS

You know those desserts that make you forget your name and eat like your childhood self again? These Imperial Bars do exactly that. They’re a royal combination of soft, nutty base, creamy custard, and a rich walnut topping that turns every bite into a celebration. A bit nostalgic, a bit sinful, but always worth it.

Ingredients (for a 36×27 cm baking tray)

Layer 1 – Fluffy walnut base

• 150 g unsalted butter (room temp)

• 150 g powdered sugar

• 150 g ground walnuts

• 100 g all-purpose flour

• 4 egg whites (beaten stiff)

Layer 2 – Custard glow-up

• 4 egg yolks

• 100 g powdered sugar

• 1 tsp vanilla extract

Layer 3 – Walnut cream finale

• 50 ml milk

• 100 g ground walnuts

• 100 g powdered sugar

• 100 g unsalted butter (room temp)

• 1 tsp vanilla extract

Topping

• 50–100 g extra ground walnuts (for sprinkling)

Instructions

1. First Layer: Nutty base

1. Cream the butter and powdered sugar until fluffy.

2. Add flour and ground walnuts; mix gently.

3. Fold in stiff egg whites with a spatula – don’t deflate!

4. Spread in a baking tray lined with parchment paper and bake at 180 °C (350 °F) for about 30 minutes, until lightly golden and firm.

2. Second Layer: Custard magic

1. Beat the egg yolks with sugar and vanilla until pale and creamy.

2. Spread this over the slightly cooled base (not hot!).

3. Return to oven at 150 °C (300 °F) for 20–25 minutes – it should set, not fully bake.

4. Turn off the oven and let it cool inside with the door cracked.

3. Third Layer: Creamy walnut top

1. Heat milk and pour over the ground walnuts. Let them absorb and cool.

2. Mix butter and powdered sugar until creamy.

3. Combine with walnuts and vanilla – spread evenly on the cooled custard layer.

4. Sprinkle extra ground walnuts on top.

4. Chill & Cut

• Cover the tray with foil and refrigerate for at least 6–8 hours (overnight is best).

• Cut into bars or fingers about 2 cm wide.

• Store in the fridge – if they last more than a day. (Unlikely.