Maple Walnut Shortbread Bars Recipes

MAPLE SHORTBREAD BARS

Steps:

• Heat oven to 350 degrees. For crust, combine flour, sugar and salt in a bowl. Cut butter into slices, and cut in with pastry blender or 2 knives until mixture is crumbly. Press into bottom and half an inch up the sides of a 9- by 13-inch baking pan. Bake 15 minutes, or until edges begin to brown. Cool on rack.
• For filling, combine all ingredients except pecans, and mix until smooth. Pour into cooled crust. Distribute nuts evenly over top. Bake 30 minutes, or until filling is set. Cool on a rack before cutting.

WALNUT MAPLE BARS WITH SHORTBREAD CRUST RECIPE - (5/5)

Steps:

• Preheat oven to 350F. Line a 9×9-inch square pan with aluminum foil. In the bowl of a food processor, combine all of the crust ingredients. Pulse several times until a coarse, sandy mixture forms. Pour into prepared baking dish and press into an even layer. Bake for 13-15 minutes, until crust is very lightly browned around the edges. Spread walnuts in an even layer over the still-warm crust (crust does not need to cool before filling). In a medium bowl, make the rest of the topping. Whisk together sugar, maple syrup, eggs and melted butter until very smooth. Add in flour vanilla and whisk until well combined. Pour over walnuts and put the baking pan back in the oven. Bake for about 30 minutes, or until tart is set and topping is golden brown. Cool bars completely in the pan, then use the aluminum foil to easily lift them out before slicing. Makes 20 bars. Serves 10-12

MAPLE PECAN SHORTBREAD SQUARES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Combine the flour and 1/3 cup brown sugar in a mixer. Mix in the softened butter until a dough has formed. Press into an ungreased 8x8-inch baking dish, and prick with a fork.
• Bake the shortbread in the preheated oven until golden brown, about 20 minutes. While the shortbread is baking, beat the egg in a mixing bowl along with 1/3 cup brown sugar, maple syrup, and pecans. Pour the pecan mixture over the hot crust, and return to the oven. Continue baking until firmed, 12 to 15 minutes. Remove from the oven, and immediately run a knife around the edges to prevent sticking. Cool completely, then cut into 1-inch squares to serve.

MAPLE-WALNUT SHORTBREAD COOKIES

Steps:

• In large bowl, beat butter and sugar with electric mixer on medium speed 30 seconds or until smooth. Add 1/2 cup of the walnuts and the egg yolk; beat until blended. On low speed, beat in flour, baking powder, salt and maple flavor until stiff dough forms. Shape dough into a ball. Wrap in plastic wrap; refrigerate 45 minutes.
• Heat oven to 350°F. Divide dough into 8 equal parts. On lightly floured surface, shape each part into a rope 12 inches long and 3/4 inch thick. Cut into 2-inch lengths. On ungreased cookie sheets, place cookies about 2 inches apart; flatten slightly.
• Bake 15 to 17 minutes or until edges begin to brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely.
• In small microwavable bowl, microwave chocolate chips uncovered on High 1 minute 30 seconds, stirring every 30 seconds, until chips can be stirred smooth. In another small bowl, place remaining 1 cup walnuts. Dip 1/2 inch of 1 long side of each cookie into chocolate, then coat chocolate edge with walnuts. Place on waxed paper; let stand about 2 hours until chocolate is set.

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 SHORTBREAD

Steps:

• Beat the butter, 1/2 cup confectioners' sugar, 1/3 cup maple syrup, 1/4 teaspoon salt and the maple extract in a large bowl with a mixer on medium speed until smooth and creamy, about 2 minutes. Reduce the mixer speed to low; add the flour in 2 batches and beat until just combined.
• Turn out the dough onto a lightly floured surface and dust with flour. Gently knead a few times until soft but not sticky, lightly dusting the surface with more flour as needed. Pat into an 8-inch square (about 1/2 inch thick). Cut into 1-by-2-inch rectangles, flouring the knife if needed.
• Spread the walnuts on a plate. Gently press each rectangle in the walnuts to coat. Arrange about 1 1/2 inches apart on 2 baking sheets. Refrigerate until firm, about 30 minutes.
• Position racks in the upper and lower thirds of the oven; preheat to 325 degrees F. Bake, switching the pans halfway through, until the cookies are firm and lightly browned on the bottom, about 25 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
• Make the glaze: Mix the remaining 1/2 cup confectioners' sugar, 3 tablespoons maple syrup and a pinch of salt in a small bowl until smooth. Drizzle on the cookies. Let set, about 15 minutes.

MAPLE WALNUT BARS

Steps:

• Preheat oven to 350°F.
• Grease a 13"x9" baking pan.
• Reserve 2/3 cup cake mix; set aside.
• For the crust: in a large mixing bowl, stir together remaining cake mix, melted butter and 1 egg until thoroughly blended (mixture will be crumbly).
• Press mixture evenly into bottom of prepared pan.
• Bake until light golden brown (15-20 minutes).
• In a large mixing bowl, combine reserved cake mix, maple syrup, remaining 3 eggs, sugar and vanilla extract; beat at low speed of electric mixer for 3 minutes.
• Pour over crust.
• Sprinkle with walnuts.
• Bake until filling is set (30-35 minutes).
• Cool completely in pan.
• Cut into bars to serve, and store any extras in refrigerator.

WALNUT SHORTBREAD BARS

Steps:

• preheat oven to 350 degree.
• beat the butter and cream cheese till smooth.
• Mix in the brown sugar, white sugar until well blended.
• Add egg and the egg yolk.
• mix well.
• add vanilla.
• Combine the dry ingredients together.
• Add the dry into the creamed butter mixture.
• stir in the finely chopped walnuts.
• spread into a greased 15 x 10 jelly roll pan.
• Bake 20 minutes or till light brown.
• Cool.
• You can drizzle a chocolate glaze on these or dust with powered sugar.
• Cut into bars.