Cookiefest Day 7: Maple-Walnut Bars with Backwoods
You know, I don’t even have to explain this one. Maple-walnut bars with maple-walnut tea. Duh. Our work here is done. And deliciously maple-y.
Maple-Walnut Bars
from Real Simple
Ingredients:
For the crust
1/2 cup (1 stick) cold unsalted butter, cut into pieces, plus more for the baking pan
1 1/2 cups cups all-purpose flour, spooned and leveled, plus more for flouring fingers
1/3 cup granulated sugar
1/4 teaspoon kosher salt
For the filling
2 cups walnuts
1/2 cup packed light brown sugar
1/4 cup granulated sugar
4 tablespoons (1/2 stick) unsalted butter, cut into pieces
1/4 cup pure maple syrup
2 tablespoons light corn syrup
2 tablespoons heavy cream
1 teaspoon pure vanilla extract
Procedure:
- Heat oven to 350° F. Butter an 8-inch square baking pan. Line with 2 crisscrossed pieces of parchment, buttering in between and leaving an overhang on all sides; butter the parchment.
- Make the crust: In a food processor, combine the flour, butter, sugar, and salt; process until fine crumbs form. With floured fingers, press the dough into the prepared pan and bake until just beginning to brown, 25 to 30 minutes.
- Meanwhile, make the filling: Spread the walnuts on a rimmed baking sheet and toast in oven, tossing occasionally, until fragrant, 6 to 8 minutes; coarsely chop.
- In a medium saucepan, combine the sugars, butter, maple syrup, corn syrup, and cream; bring to a boil. Reduce heat and simmer, stirring, until slightly thickened, 4 to 5 minutes. Stir in the walnuts and vanilla.
- Spread the filling over the crust and let the bars cool in the pan for about 1 hour.
- Holding the paper overhang, lift the bars out of the pan and transfer to a cutting board. Cut into 24 rectangles (6 rows by 4 rows).
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