Caramel-Drizzled Sherry Walnut Squares

Caramel-Drizzled Sherry Walnut Squares created by Pastry Chef Marge Radtke at the Vintage Restaurant at Stone Hill Winery. 

Preheat oven to 350°
Use 9x9x2 square pan

Pastry:
1/2 cup butter, softened
1 cup flour
1/2 cup brown sugar, packed
2 Tbsp. Stone Hill Cream Sherry
1/2 tsp. salt

Combine butter, brown sugar and salt. Beat until fluffy. Blend in flour and Stone Hill Cream Sherry. Pat into a greased 9x9x2 pan. Bake at 350° for 20 minutes or until golden brown. Cool slightly.

Filling:
2 eggs
1/2 cup brown sugar
1/4 tsp. vanilla
1/2 tsp. baking powder
1/2 cup white sugar
1 tsp. Stone Hill Cream Sherry
2 Tbsp. flour
1-1/2 cups walnuts, chopped

Beat eggs well, add white sugar, brown sugar, Stone Hill Cream Sherry, and vanilla. Blend in flour and baking powder. Fold in walnuts.

Pour over baked layer in pan and bake for 25-30 minutes until deep golden brown. Allow to cool slightly and cut into 1-1/2-inch squares. Drizzle bars with Hershey's caramel topping and serve with a glass of Stone Hill Cream Sherry.

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