Double-Nut Maple Bars
Serves: 5
Carole Volkman
1 January 1970
Based on User reviews:
49
Spice
48
Sweetness
62
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1.25 cups
All-Purpose Flour (unbleached)1 cup
Sugar2 tbsps
Unsalted Butter (1/4 stick)1 large
Egg Yolk1 tbsp
Whole Milk1 cup
Pure Maple Syrup1 cup
Whipping Cream1 tsp
Vanilla ExtractDirections:
1
Make crust: Preheat oven to 350°F
2
Butter 8 x 8 x 2-inch metal baking pan
3
Combine flour, sugar and salt in processor and blend
4
Add butter and process until mixture resembles coarse meal
5
Combine egg yolk and milk in small bowl
6
Drizzle egg mixture into processor; process using on/off turns just until dough clumps together but is still dry
7
Transfer dough crumbs to prepared pan
8
Press crumbs onto bottom and halfway up sides of pan
9
Bake until crust is set and pale golden, about 25 minutes
10
Transfer crust to rack and cool
11
Preheat oven to 350°F
12
Butter 8 x 8 x 2-inch metal baking pan
13
Combine flour, sugar and salt in processor and blend
14
Add butter and process until mixture resembles coarse meal
15
Combine egg yolk and milk in small bowl
16
Drizzle egg mixture into processor; process using on/off turns just until dough clumps together but is still dry
17
Transfer dough crumbs to prepared pan
18
Press crumbs onto bottom and halfway up sides of pan
19
Bake until crust is set and pale golden, about 25 minutes
20
Transfer crust to rack and cool
21
Make filling: Combine maple syrup, sugar, cream and butter in heavy medium saucepan
22
Bring mixture to boil
23
Boil 2 minutes
24
Remove from heat and stir in nuts and vanilla
25
Pour filling over crust, spreading nuts evenly bake until filling bubbles all over, about 8 minutes
26
Transfer to rack and cool completely
27
Cut into bars and serve at room temperature
28
(Can be prepared 1 day ahead
29
Store cookies between sheets of wax paper in airtight container at room temperature
30
) Combine maple syrup, sugar, cream and butter in heavy medium saucepan
31
Bring mixture to boil
32
Boil 2 minutes
33
Remove from heat and stir in nuts and vanilla
34
Pour filling over crust, spreading nuts evenly bake until filling bubbles all over, about 8 minutes
35
Transfer to rack and cool completely
36
Cut into bars and serve at room temperature
37
(Can be prepared 1 day ahead
38
Store cookies between sheets of wax paper in airtight container at room temperature)