Rating: 3 stars
72 Ratings
  • 5 star values: 7
  • 4 star values: 9
  • 3 star values: 27
  • 2 star values: 23
  • 1 star values: 6
  • 72 Ratings


Credit: Levi Brown

Recipe Summary test

20 mins
2 hrs 10 mins
Makes 24 bars


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • Spread the filling over the crust and let the bars cool in the pan for about 1 hour.

  • 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).

Nutrition Facts

200 calories; fat 13g; saturated fat 4g; cholesterol 18mg; sodium 25mg; protein 3g; carbohydrates 20g; sugars 12g; fiber 1g; iron 1mg; calcium 16mg.