These double nut maple bars are PACKED full of sweet nutty flavor. If you’re a fan of pecans and walnuts these are the sweet bars for you!
Happy Black Friday! Did everyone go out and shop? I went to the mall this morning and managed to score a front row, right by the door parking spot. Sadly I did not find anything to buy. Well that’s a lie. I found one thing. It was marked full price and not on sale. How I managed to find the only thing in the store not on sale is beyond me. Oh well I guess. I probably didn’t need that really cute sweater anyway…..
Now onto these bars. I honestly cannot tell you how they taste because I hate nuts. BUT my Dad and Mr.NN said they were tasty. That’s all the recommendation you need…right? 🙂
Enjoy!
Double-Nut Maple Bars
These double nut maple bars are PACKED full of sweet nutty flavor. If you're a fan of pecans and walnuts these are the sweet bars for you!
Yield: 8x8 pan
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Ingredients:
For Crust:
- 1 1/4 cups all purpose flour
- 1/3 cup sugar
- pinch of salt
- 6 tablespoons unsalted butter - chilled, cut into pieces
- 1 large egg yolk
- 1 tablespoon whole milk
For Filling:
- 1/3 cup pure maple syrup
- 1/3 cup brown sugar
- 1/4 cup whipping cream
- 2 tablespoons unsalted butter
- 3/4 cup pecans - toasted, coarsely chopped
- 3/4 cup walnuts - toasted, coarsely chopped
- 1/2 teaspoon vanilla extract
Source: Epicurious
Directions:
For Crust:
Preheat oven to 350°F. Butter 8 x 8 x 2-inch metal baking pan. Combine flour, sugar and salt in processor and blend. Add butter and process until mixture resembles coarse meal. Combine egg yolk and milk in small bowl. Drizzle egg mixture into processor; process using on/off turns just until dough clumps together but is still dry. Transfer dough crumbs to prepared pan. Press crumbs onto bottom and halfway up sides of pan. Bake until crust is set and pale golden, about 25 minutes. Transfer crust to rack and cool.
For Filling:
Combine maple syrup, sugar, cream and butter in heavy medium saucepan. Bring mixture to boil. Boil 2 minutes. Remove from heat and stir in nuts and vanilla.
Pour filling over crust, spreading nuts evenly bake until filling bubbles all over, about 8 minutes. Transfer to rack and cool completely. Cut into bars and serve at room temperature. (Can be prepared 1 day ahead. Store cookies between sheets of wax paper in airtight container at room temperature.)