Friday, December 7, 2012
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.
Baked by Tia the Baker at 7:43 AM