Maple Squares With Walnuts Recipes

MAPLE WALNUT BARS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease an 8 x 8 inch pan.
• In a medium bowl combine flour and baking soda. Mix well and set aside.
• In a large bowl with an electric mixer, blend brown sugar and 1/2 cup margarine to form a grainy paste. Scrape down sides of bowl, then add 1 cup syrup, egg and vanilla. Beat at medium speed until smooth.
• Add the flour mixture and walnuts and blend at low speed just until combined. Pour batter into baking pan and smooth top with a spatula. Bake 40 to 45 minutes or until toothpick inserted into center comes out clean. Cool in pan.
• To Make Maple Frosting: In a medium bowl, cream 1/2 cup margarine and cream cheese with an electric mixer at high speed. Add 1 tablespoon brown sugar and 3 tablespoons maple syrup, and beat until smooth. Slowly add confectioners sugar and reduce mixer speed to low. Once sugar is added mix until smooth. If frosting appears thin gradually add confectioners sugar until frosting thickens. Spread frosting on top of bars in pan and cut into squares.

MAPLE-WALNUT SQUARES

Steps:

• Directions for bottom layer:
• Put the flour, brown sugar, and salt in the bowl of a food processor and process to combine.
• Add the butter and process until mixture begins to clump, scraping down the bowl several times.
• With moistened fingers, pat the dough evenly over the bottom of the prepared pan.
• Bake for 12 minutes, until dry-looking and firm to the touch.
• Cool on a wire rack.
• Directions for topping:.
• Put the eggs, brown sugar, maple syrup, and vanilla in the food processor bowl (no need to clean it) and process until well blended.
• Add the walnuts and pulse several times to combine and to chop the walnuts.
• Pour the topping over the cooled dough in the pan.
• Bake for 18 to 22 minutes, until the topping is set, crisp, andbrown.
• Let the pan cool completely on a wire rack.
• Cut into 24 bars.

MAPLE WALNUT BARS

Steps:

• Heat oven to 350°F. Spray bottom and sides of 9-inch square pan with cooking spray.
• In medium bowl, beat 1/2 cup butter, the granulated sugar and egg yolk with electric mixer on low speed 30 seconds, scraping bowl occasionally. Add flour and salt; beat until moist clumps form. Press dough in bottom and 1/2 inch up sides of pan. Bake 15 to 18 minutes or until golden brown. Cool 5 minutes.
• In 2-quart saucepan, heat syrup, brown sugar, whipping cream and 3 tablespoons butter to boiling over medium heat, stirring constantly, until butter is melted and mixture is smooth. Remove from heat; stir in vanilla and walnuts. Pour hot filling over partially baked crust.
• Bake 15 minutes or until filling is bubbling in center. Cool completely in pan on cooling rack. Drizzle with melted chocolate. Refrigerate 1 hour. Cut into 4 rows by 4 rows.