DOUBLE-NUT MAPLE BARS
Steps:
- Make crust:
- Preheat oven to 350°F. Butter 8 x 8 x 2-inch metal baking pan. Combine flour, sugar and salt in processor and blend. Add butter and process until mixture resembles coarse meal. Combine egg yolk and milk in small bowl. Drizzle egg mixture into processor; process using on/off turns just until dough clumps together but is still dry. Transfer dough crumbs to prepared pan. Press crumbs onto bottom and halfway up sides of pan. Bake until crust is set and pale golden, about 25 minutes. Transfer crust to rack and cool.
- Make filling:
- Combine maple syrup, sugar, cream and butter in heavy medium saucepan. Bring mixture to boil. Boil 2 minutes. Remove from heat and stir in nuts and vanilla.
- Pour filling over crust, spreading nuts evenly bake until filling bubbles all over, about 8 minutes. Transfer to rack and cool completely. Cut into bars and serve at room temperature. (Can be prepared 1 day ahead. Store cookies between sheets of wax paper in airtight container at room temperature.)
CHOCOLATE MAPLE BARS
My family runs a maple syrup operation, and I'm always looking for new ways to incorporate maple syrup into my cooking and baking. These bars are delicious! -Cathy Schumacher, Alto, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 dozen.
Number Of Ingredients 18
Steps:
- In a large bowl, cream the shortening, syrup and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, milk and vanilla. Combine the flour, baking powder and salt; add to creamed mixture and mix well. Remove half the batter to another bowl., Combine melted chocolate and pecans; stir into 1 bowl of batter. Spread into a greased 13x9-in. baking pan. Add coconut to remaining batter. Spread carefully over chocolate batter. , Bake at 350° until a toothpick inserted in the center comes out clean, about 25 minutes. Cool completely on a wire rack., For frosting, in a small bowl, beat butter until smooth. Gradually add the confectioners' sugar and cocoa. Gradually add syrup, beating until smooth. Fold in marshmallows. Frost bars.
Nutrition Facts : Calories 143 calories, Fat 7g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 43mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
MAPLE-WALNUT BLONDIES
An autumnal riff on classic blondies, these are a treat for the true maple fanatic. Adding maple syrup to the batter and toasting the walnuts in maple syrup gives the blondies double the maple flavor, while a splash of bourbon in the batter mellows the sweetness. Make sure to underbake these slightly: The key to moist, chewy blondies is to take them out just before they're fully baked. Refrigerate the blondies for optimal chewiness; they're especially good straight from the fridge.
Provided by Lidey Heuck
Categories cakes, cookies and bars, dessert
Time 30m
Yield 9 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 350 degrees. Grease an 8-by-8-inch pan with butter and line with parchment paper, leaving overhang on two sides.
- Make the optional maple nuts: In a small sauté pan, heat the walnuts, 1 tablespoon maple syrup and a pinch of salt over medium heat. Cook, tossing often, until the nuts are lightly toasted and the bottom of the pan looks dry, about 3 to 4 minutes. Transfer the walnuts to a cutting board to cool, roughly chop, and set aside.
- In a large bowl, combine the 1/2 cup butter, brown sugar, 2 tablespoons maple syrup, egg, vanilla and bourbon, if using, and whisk until smooth. Add the flour, salt, baking powder and nutmeg, and stir with a wooden spoon until just combined.
- Transfer the batter to the prepared pan and smooth with a spatula. Sprinkle the walnuts, if using, evenly on top. Bake for 21 to 23 minutes, until the bars are just starting to brown at the edges. They should seem slightly underbaked and will firm up as they cool.
- Sprinkle the blondies lightly with salt, allow to cool to room temperature in the pan. When completely cool, remove from the pan using the parchment paper, then cut into squares and serve.
NUT GOODY BARS
My mother passed this delicious recipe down to me-we both love to cook. One nice thing about it is that it makes so much you don't need to make a double batch!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 dozen.
Number Of Ingredients 9
Steps:
- In a large saucepan, melt chocolate and butterscotch chips with peanut butter over low heat. Spread half in a greased 15x10x1-in. pan; chill until firm. Stir in peanuts into remaining melted mixture and set aside. Place sugar and vanilla or maple flavoring in a large bowl; set aside. In a small saucepan, combine butter, milk and pudding mix; bring to a boil and boil for 1 minute. Add to bowl and beat until smooth; spread over chilled layer in pan. Chill until firm. Cover with reserved peanut/chocolate mixture. Refrigerate until serving. Cut into bars.
Nutrition Facts :
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