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Walnut Oh Henry Bars close up image of a single cookie bar

Walnut Oh Henry Bars

Walnut Oh Henry Bars - a scrumptious no-bake cookie bar with a caramely, nutty centre sandwiched between graham crackers and topped with sweet vanilla buttercream frosting.
Course Cookies
Cuisine American
Keyword walnuts
Prep Time 20 minutes
Cook Time 4 minutes
Total Time 24 minutes
Servings 36 cookie bars
Author Barry C. Parsons

Ingredients

  • Graham crackers enough to line a 9x13 pan twice
  • 1 1/2 cups firmly packed brown sugar
  • 3/4 cup butter
  • 3/4 cup milk
  • 1 1/2 tsp pure vanilla extract
  • 1 1/2 cups roughly chopped toasted walnuts
  • 1 1/2 cups dried unsweetened coconut medium cut
  • 2 cups graham cracker crumbs

For the Vanilla Buttercream Frosting

  • 2 cups icing sugar powdered sugar
  • 1/3 cup butter at room temperature
  • 1 1/2 tsp pure vanilla extract
  • 2 tablespoons milk

Instructions

  1. Line the bottom of a 9x13 pan with a single layer of the graham cracker, cutting them to fit around the edges. You will need another identical layer fro the top.
  2. Toast the walnuts in a single layer on a pan in a preheated 350 degree oven for 10 minutes. Toss them once at the 5 minute mark. Allow them to cool to room temperature before roughly chopping them with a chefs knife or individually breaking them into a few pieces each with your fingers. larger chunks are better in this recipe, I think.
  3. In a medium to large saucepan over medium heat, add the brown sugar, butter, milk and vanilla extract. Bring to a slow rolling boil for about 4 minutes. Turn the heat down if necessary. This should never boil too rapidly.
  4. Remove from heat and stir in the nuts, coconut and graham crumbs.
  5. Spread this hot mixture evenly over the graham cracker base and then top with an additional layer of graham crackers.
  6. Allow to cool to room temperature before placing in the fridge for a couple of hours at least to set completely.
  7. Top with the vanilla buttercream frosting, cut in squares and serve.

To prepare the frosting

  1. Cream together all of the frosting ingredients until smooth and spreadable. It's okay to add a little more milk if needed but the thicker the frosting consistency the better. If it gets too soft, just add a couple pf heaping tablespoons of icing sugar.

Recipe Notes

For the graham crumbs I usually buy a large box of the crackers, hold back enough to use on the top and bottom layers and then grind the rest in the food processor to use in the filling. This keeps me from having to buy the crackers and crumbs separately.