Maple-Walnut Bars

maple-walnut-bars
Photo by Levi Brown
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  • Makes 24 bars
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 200 calories
    • Fat 13 g
    • Sat Fat 4 g
    • Cholesterol 18 mg
    • Sodium 25 mg
    • Protein 3 g
    • Carbohydrate 20 g
    • Sugar 12 g
    • Fiber 1 g
    • Iron 1 mg
    • Calcium 16 mg
  • November 2011

Ingredients

  1. Check For the crust:
  2. Check 1/2cup (1 stick) cold unsalted butter, cut into pieces, plus more for the baking pan
  3. Check 1 1/2cups cups all-purpose flour, spooned and leveled, plus more for flouring fingers
  4. Check 1/3cup granulated sugar
  5. Check 1/4teaspoon kosher salt
  6. Check For the filling:
  7. Check 2cups walnuts
  8. Check 1/2cup packed light brown sugar
  9. Check 1/4cup granulated sugar
  10. Check 4tablespoons (1/2 stick) unsalted butter, cut into pieces
  11. Check 1/4cup pure maple syrup
  12. Check 2tablespoons light corn syrup
  13. Check 2tablespoons heavy cream
  14. Check 1teaspoon pure vanilla extract

Directions

  1. Heat oven to 350° F. Butter an 8-inch square baking pan. Line with 2 crisscrossed pieces of parchment, buttering in between and leaving an overhang on all sides; butter the parchment.
  2. Make the crust: In a food processor, combine the flour, butter, sugar, and salt; process until fine crumbs form. With floured fingers, press the dough into the prepared pan and bake until just beginning to brown, 25 to 30 minutes.
  3. Meanwhile, make the filling: Spread the walnuts on a rimmed baking sheet and toast in oven, tossing occasionally, until fragrant, 6 to 8 minutes; coarsely chop. In a medium saucepan, combine the sugars, butter, maple syrup, corn syrup, and cream; bring to a boil. Reduce heat and simmer, stirring, until slightly thickened, 4 to 5 minutes. Stir in the walnuts and vanilla.
  4. Spread the filling over the crust and let the bars cool in the pan for about 1 hour.
  5. Holding the paper overhang, lift the bars out of the pan and transfer to a cutting board. Cut into 24 rectangles (6 rows by 4 rows).