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Maple-Walnut Bars

Maple-Walnut Bars
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Makes 24 bars| Hands-On Time: | Total Time:

Ingredients

  • For the crust:
  • 1/2 cup (1 stick) cold unsalted butter, cut into pieces, plus more for the baking pan
  • 1 1/2 cups cups all-purpose flour, spooned and leveled, plus more for flouring fingers
  • 1/3 cup granulated sugar
  • 1/4 teaspoon kosher salt
  • For the filling:
  • 2 cups walnuts
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 4 tablespoons (1/2 stick) unsalted butter, cut into pieces
  • 1/4 cup pure maple syrup
  • 2 tablespoons light corn syrup
  • 2 tablespoons heavy cream
  • 1 teaspoon 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).
By December, 2011

Nutritional Information

  • Per ServingServing Size: 1 bar
  • Calories 200
  • Fat 13g
  • Sat Fat 4g
  • Cholesterol 18mg
  • Sodium 25mg
  • Protein 3g
  • Carbohydrate 20g
  • Sugar 12g
  • Fiber 1g
  • Iron 1mg
  • Calcium 16mg
What does this mean? See Nutrition 101 .

Quick Tip

Roll of parchment paper
These cookies can be kept at room temperature, between sheets of wax paper or parchment in an airtight container, for about 5 days.

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