Maple Nut Bars Recipes

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 SQUARES

Steps:

• Preheat oven to 350 Line an 8-inch square baking pan (with straight sidewith parchment paper, leaving an overhang on at least two sides (for removing it easily after baking).
• In a food processor (or in a bowl with a pastry cutter or two knives), whisk together the flour, sugar and salt. Add butter and pulse/cut until mixture starts to come together. Stir in 1/4 cup of finely chopped walnuts. Pat evenly in to prepared 8-inch pan.
• Bake crust in centre of the preheated 350 oven until golden and set, about 18-20 minutes. Remove from oven, but leave oven on. While crust is baking, whisk together the filling ingredients and set aside. Then, scatter nuts evenly over a baking sheet and set aside.
• Once base is out of the oven, place baking sheet with the nuts in the oven for about 5 minutes, or until nuts are lightly toasted and fragrant. Remove nuts from oven and scatter over cooked crust. Re-whisk filling, the pour over-top. Use a fork to evenly distribute the nuts floating on top, if necessary.
• Place in 350 oven and bake until filling is set about 35 minutes. Cool completely in pan on a cooling rack, then carefully lift out of pan using the parchment paper edges. (I like to refrigerate for a bit before cutting in to squares, just to make the whole process neater, but the squares are quite sturdy without refrigerating, once cooled.) Cut in to squares. Eat as is, or serve on a dessert plate with a dollop of whipped cream and a scattering of nuts.

CHEWY MAPLE BARS

Steps:

• In a mixing bow, cream sugar and shortening. Add syrup and egg and beat well. Combine flour and baking powder; add to creamed mixture. Add vanilla and mix well. Stir in oats and walnuts. Pour into a greased 9-in. square baking pan. Bake at 350° for 35 minutes. Cut into squares while warm. Cool on a wire rack.

MAPLE NUT BARS

Steps:

• Combine flour and 2 tbsp brown sugar; cut in butter until coarse crumbs.
• Press into an ungreased 9x9 or 11x7 bar pan.
• Bake at 350 degrees for 15 minutes.
• Beat eggs with 1/2 cup brown sugar, add the nuts, syrup, melted butter and vanilla. Pour over the crust.
• Return to the oven for 25 more minutes or until set.
• Cool slightly before cutting into bars.

BAKED PALEO ENERGY BARS

Steps:

• Set oven rack to the middle position. Pre-heat to 300°F.
• Line a baking sheet with foil. Add almonds, cashews pepitas, sunflower seeds, flax seeds, and sesame seeds.
• Bake 15 minutes, stirring after 10 minutes. Roast ingredients until pale golden and fragrant.
• Transfer to a food processor, allow it to cool slightly. Pulse until coarsely chopped, about 5 pulses. Transfer to a medium-sized bowl.
• Process 3 pitted dates, warm water, maple syrup, egg white, and salt in the empty food processor until smooth. Scrape down the sides of bowl as needed.
• Chop the remaining 2 pitted dates into small pieces, about ⅛-inch cubes. Add processed date mixture and chopped dates to the bowl with the nut mixture. Stir until well combined.
• Make a foil sling for an 8-inch square baking pan by folding 2 long sheets of aluminum foil, so each is 8-inches wide. Lay sheets of foil in the pan perpendicular to each other, with extra edges hanging over the pan.
• Push foil into corners and up the sides of the pan, smoothing the foil flush to the pan. Lightly greasel (I use melted coconut oil).
• Spread energy bar mixture into prepared pan. Press firmly into an even layer using the bottom of a greased measuring cup.
• Bake bars at 300°F for 20 minutes, rotating the pan halfway through baking. Remove pan from the oven. Do not turn off oven. Space bars evenly on a parchment paper lined sheet pan.
• Allow bars to cool in pan for 15 minutes. Using the foil sling, remove bars from pan, transfer to cutting board and cut into 10 bars.
• Bake until bars are a deep golden brown about 10 to 15 minutes. Let bars cool on a wire rack to room temperature, about 1 hour.

CHOCOLATE MAPLE BARS

Steps:

• In a large bowl, cream the shortening, syrup and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, milk and vanilla. Combine the flour, baking powder and salt; add to creamed mixture and mix well. Remove half the batter to another bowl., Combine melted chocolate and pecans; stir into 1 bowl of batter. Spread into a greased 13x9-in. baking pan. Add coconut to remaining batter. Spread carefully over chocolate batter. , Bake at 350° until a toothpick inserted in the center comes out clean, about 25 minutes. Cool completely on a wire rack., For frosting, in a small bowl, beat butter until smooth. Gradually add the confectioners' sugar and cocoa. Gradually add syrup, beating until smooth. Fold in marshmallows. Frost bars.