Friday, December 7, 2012

Maple Walnut Bars



I am officially a married woman as of December 1, 2012!!! The wedding went beautifully and it was everything I had ever wanted in a wedding. Despite it being in December and having the forecast say 90% chance of rain, the clouds parted and the sun shone through just in time for our photos and our ceremony.

Now that the stress of wedding preparations is behind us, I will have more time to devote back to my dear little baking blog. I've missed baking all these months and hope to dive right back in for the holiday season!

These bars are a cousin of pecan pie. They start out with a shortbread crust then are topped with a similar filling but instead of pecans you use walnuts and instead of corn syrup, you use maple syrup! They are perfect for potlucks, bake sales or just for eating.



Maple Walnut Bars
Makes 9" square pan

1-1/2 cups plus 1 tablespoon all-purpose flour, divided
1/3 cup plus 1/2 cup brown sugar, divided
1/2 cup butter, room temperature
3/4 cup maple syrup
1 large egg, beaten
2 tablespoons melted butter
1/4 cup heavy cream
1 teaspoon vanilla extract
1/4 teaspoon table salt
1 cup chopped walnuts

1. Preheat oven to 350°.

2. Make the crust: Whisk together 1-1/2 cups flour and 1/3 cup brown sugar; then cut in softened butter. Using a standing mixer, or a fork if you're working by hand, blend until mixture resembles coarse meal, dry and crumbly. Press mixture into the bottom of a greased 8- or 9-inch square pan. Bake 15 minutes.

3. To make the topping, combine 3/4 cup maple syrup, 1/2 cup brown sugar, beaten egg, melted butter, cream, vanilla, 1 tablespoon flour, and salt. Beat well; then stir in nuts. Pour batter carefully over half-baked crust.

4. Return crust and topping to the oven. Bake until set, about 35 minutes. Cut into small bars and remove from pan to cool.

6 comments:

Tammy said...

You have listed 1/3 cup plus 1/2 cup brown sugar, divided. But in the directions you keep referring to maple sugar. Could you please explain what it is supposed to be. Thank you.

Tia the Baker said...

I have corrected it now. Thanks for letting me know! The maple sugar should have read "brown" sugar.

atthepatisserie said...

CONGRATULATIONS, TIA!!! :D So happy for you and your new family!
And these maple walnut bars look amazing as well--perfect warm flavors for the winter season :)

Cindy said...

Congrats! on your marriage. We are going on 38 wonderful years of wedded bliss!
These treats look amazing. Just the kind of cookie I like--lots of nuts!

Dorothy Hohl-Lorenc said...

I was so sad to see none of the commenters made the recipe, because it looks wonderful! I realize this is a VERY old post (and it doesn't seem you're posting anymore - such a shame). But, I was looking for a Maple-Walnut Bar recipe that doesn't use either corn syrup + maple extract, or one that says you can substitute maple flavored pancake syrup (just NO). I wanted to use the REAL DEAL! So, I made these yesterday, and they are absolutely delicious. You can actually turn this into a "one bowl" recipe. Use a pastry blender to cut the butter into the flour/brown sugar, then pour it into the (greased) pan and press down. Pop the crust into the oven. Then, just wipe out the bowl with a dry towel (it's okay if there's a little bit of the brown sugar/flour/butter mixture stuck to the sides in places as all three of these ingredients are in the filling). Proceed with making the filling in the same bowl (I used a hand mixer to get everything blended really well) - then pour it over the crust after it's baked. ONE bowl, and just a very few tools. Easy - and so very delicious! Thank you for a great recipe!

Tia the Baker said...

Dorothy - Thanks for your comment! I am so glad you liked them!