Ketchup With That

  • Home
  • Recipe Index
  • About
  • Contact

Maple Walnut Bars

October 26, 2016 By Mary Leave a Comment

Jump to Recipe

Maple Walnut Bars

Maple Walnut Bars are easy to make, and they have maple syrup in them.

Pretty much win win.

The maple topping isn’t runny. If you prefer something more pecan pie-ish, you can cut the flour to 2-3 tablespoons / 30-45 ml and reduce the eggs to 2.

The bars unadapted are firm enough to cut cleanly, so they look good for serving.

And since 9×13-inch / 23×33 cm pan makes about 48 bars, they are great for a crowd.

0 from 0 votes
Maple Walnut Bars
Print
Maple Walnut Bars
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 
Thee bar are easy to make and good for a crowd.
Servings: 1 9x13-inch / 22x33 cm pan
Author: Mary Gillespie
Ingredients
Crust:
  • 1-1/2 cups flour
  • 1/2 teaspoon salt
  • 1/3 cup sugar
  • 1/2 cup butter
Topping:
  • 1/2 cup / 125 ml brown sugar
  • 4 tablespoons / 60 ml flour
  • 1/2 teaspoon / 2.5 ml salt
  • 3 eggs
  • 1 cup / 250 ml maple syrup
  • 1 teaspoon / 5 ml vanilla
  • 2 cups / 500 ml chopped walnuts toasted, or untoasted - see note
Instructions
  1. Preheat the oven to 350 degrees F / 176 degrees C.
  2. Lightly grease a 9x13-inch / 22x33 cm baking pan, and line with parchment paper so that the paper extends past the top of the side edges. (You will use this to lift the bars out of the pan when they are cooked.)
To make crust:
  1. Mix together flour, salt and sugar. Cut in butter until the mixture is crumbly and there are no pieces of butter larger than a small pea. If you have a food processor, you can whizz the ingredients until it looks like crumbs.
  2. Press the mixture evenly into the prepared pan and bake for 15 minutes or until lightly browned.
  3. While the crust is baking, prepare the topping.
To make the topping:
  1. Stir together brown sugar and flour until evenly blended. Stir in salt.
  2. Add eggs and beat until smooth.
  3. Stir in maple syrup, vanilla and walnuts.
  4. Pour the topping over the baked crust, and bake for an additional 20-25 minutes. The topping should be browned and not jiggly.
  5. Remove from the oven and let the bars cool for 5 minutes. Lift them from the pan with the parchment paper and let cool on a rack. .
  6. When the bars are completely cool, cut into bars and serve.
  7. Store bars in a closed container.
Recipe Notes

To toast walnuts:
Place nuts in a cold frypan. Turn heat to medium-low and stir nuts frequently as they heat. The nuts will start to smell fragrant when they begin to toast. Remove them from the heat - they will continue to toast slightly with the heat of the pan. Let cool and use in recipe.

Variations:
Try adding 1-1/2 teaspoons / 7.5 ml orange zest to the topping.

 

Share this:

  • Click to share on Facebook (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on Tumblr (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to email this to a friend (Opens in new window)

You might like

Filed Under: baking, bars, big batch, cookies, desserts

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Welcome

Hi. I'm Mary. My recipes are vegetarian, but you don't have to be - there's room for everyone at the table in my Maritime kitchen. Read More…

Official Meatless Monday Blogger

Looking for a recipe?

Don't miss a recipe!

Featured Posts

DIY Pancake Mix

DIY Pancake Mix

Creamy Potato Soup

Creamy Potato Soup

Black Bean Lasagna

Meatless Monday: Black Bean Lasagna

Breakfast Rice Pudding

Meatless Monday: Breakfast Rice Pudding

Quick Bean Salad

Meatless Monday: Quick Black Bean Salad

Vegetarian Split Pea Soup

Meatless Monday: Split Pea Soup

Butternut Squash Lasagna

Meatless Monday: Butternut Squash Lasagna

Slow Cooker Baked Beans

Meatless Monday: Slow Cooker Baked Beans

Top Posts

  • Ten Free PDF Cookbooks
  • Sweet Chili Salad Dressing
  • Meatless Monday: 8 Free Vegetarian and Vegan PDF Cookbooks
  • 10 Free Vintage Cookbooks
  • Grandma Gillespie's Old-Fashioned Doughnuts
  • Meatless Monday - Samosa Soup
  • Down Home Oatmeal Molasses Bread
  • Easy Lemon Phyllo Tarts (vegan)
  • Garlic Fingers with Donair Dip
  • Rhubarb Cake with Orange Cream Glaze

Free Printable Cookbook

Fifty-Two Meatless Meals Cookbook from Ketchup With That

Privacy Policy

Copyright © 2021 · Ketchup With That

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.