Wednesday, March 28, 2012
Maple Walnut Bars
When you're a kid and you try something that you don't like, your parents may tell you, "Oh, you'll like it when you're older." They are usually right. As a girl I did not like maple syrup. I had my own bottle of Smucker's fruit syrup - boysenberry, raspberry or strawberry. Anything but maple. At some undefined moment in my life I decided that maple syrup and other maple flavored treats were good. I'm a bit of a syrup snob. I don't buy "pancake syrup." It's real maple or not at all. These bars are sweet, small and are great with coffee.
What You Need
1/2 cup cold butter/margarine
1 1/2 cups flour
1/3 cup sugar
1/4 teaspoon salt
2 cups walnuts (used closer to 1 1/2 since that's what I had)
1/2 cup packed light brown sugar
1/4 cup granulated sugar
4 tablespoons butter/margarine
1/4 cup pure maple syrup
2 tablespoons light corn syrup
2 tablespoons heavy cream (another cheat, I used skim milk)
1 teaspoon vanilla
What You Do
Preheat the oven to 350. Line an 8x8 pan with foil and spray with cooking spray.
To make the crust, combine all crust ingredients in a food processor and process until fine crumbs form. Press crust into the bottom of the pan and bake 25-30 minutes until it just begins to brown.
Take advantage of your oven being on to toast the walnuts on a baking sheet for 6-8 minutes, then coarsely chop them up. In a medium saucepan combine the sugars, butter, syrups, and cream; bring to a boil. Reduce heat, simmer and stir until slightly thickened, 4-5 minutes. Stir in walnuts and vanilla.
Spread the filling over the crust and let the bars cool. Cooking at night, I covered the pan and put them in the fridge before I went upstairs and they chilled the night away. Pull the bars out of the pan using the foil and cut into small squares. These are rich, so you don't need a big piece.
Recipe Source: Real Simple