Maple Walnut Bars
Rich and nutty maple walnut bars or bar cookies, perfect for sharing at your next potluck.
Servings: 25 servings
Calories: 198kcal
Cost: 10
Equipment
- 1 9x9 baking pan or similar
- 1 Sheet of parchment
- 1 beaters or stand mixer
- 1 2 quart sauce pot
- 1 Medium mixing bowl
Ingredients
Crust
- 1.5 cups all purpose flour
- 1 teaspoon baking powder
- ½ cup maple sugar or granulated sugar
- ½ cup walnuts
- ¼ teaspoon kosher salt
- 4 oz butter
- 1 large egg
- 1 teaspoon wild vanilla extract or ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
Filling
- 1 cup walnuts 7 oz
- ¾ cup maple syrup
- ¾ cup brown sugar
- 2 T unsalted butter
- Pinch of kosher salt
- ¼ cup heavy cream
- 2 large eggs
Instructions
Crust
- Toast the nuts for 15 minutes at 325F, cool and reserve. Grind ⅓ of the nuts to a meal in a spice grinder or food processor.
- For the crust, whip the sugar and butter until pale, then add the egg and whip until incorporated, about 4-5 minutes on high, scraping down the bowl occasionally.
- Mix or sift the flour, baking powder, salt and cinnamon.
- Add the flour to the egg mixture and work into a smooth dough.
- For the most even bake, allow the dough to hydrate overnight, vacuum sealed or wrapped in cling film in the fridge (optional). Press the dough into a 9x9 baking pan or similar lined with parchment, making it as even as you can. Pierce the dough all over with a fork to ensure even rising.
- Bake the crust for 15 minutes at 375F, then remove and cool. Turn the heat down to 350F.
Filling
- Meanwhile, bring the maple, brown sugar, butter, cream and vanilla to a boil in a small pot and cook at a rapid boil for 3 minutes.
- Turn the heat off and allow to cool until it’s around 100F or 30 minutes. The syrup needs to be cool enough to not cook the eggs.
- Beat the eggs into the maple mixture then pour onto the crust.
Baking
- Bake the bars for 30 minutes, or until the filling is just barely set and moves as one. This should be just under 200F if you check it with a thermometer.
- At this point it may still seem slightly liquid in the center-this is ideal and ensures they’ll be fudgy in the center. As the bars cool they’ll be easier to cut.
- Add a generous sprinkle of crunchy salt to the top before the bars cool.
- Cool the bars completely to ensure the filling’s set, then cut into small 2 inch squares and serve. Great with a cup of unsweetened coffee.
Video
Notes
Some of the older women at church may look down on it, but baking powder gives the bars a nice lift and gives the filling space to soak into. For a more traditional, denser crust omit the baking powder and egg and double the butter in the crust for a flaky shortbread consistency.
Nutrition
Serving: 1bar | Calories: 198kcal | Carbohydrates: 24g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 81mg | Potassium: 94mg | Fiber: 1g | Sugar: 17g | Vitamin A: 206IU | Vitamin C: 0.1mg | Calcium: 44mg | Iron: 1mg