Maple Nut Bars



Spring brings with beautiful flowers, green leaves on the trees, warm weather, and....maple syrup. It is the liquid gold gift from the sugar maple tree. Maple can go into so many things, and so many ways, from baking to cooking, and even drinks. The season is a brief one, it is the time between the daily warm up and cool down that causes the maple sap to start running, and it only goes for a few weeks. To celebrate, I have found a recipe in a brand new addition to my cookbook collection; one I think a lot of people would be very interested in owning. The title, 175 Best Small-Batch Baking Recipes by Jill Snider (see references below), fills an important niche in baking. Small batch refers to recipes that don’t provide enough cake or cookies or cheesecake or what have you to feed an army. If yours is a small household like mine, these recipes are ideal as, they are automatically geared to one or two eaters. As tempting as it may sound, after the fifth night of the same chocolate cake, it gets a little tired, not to mention stale. Then you end up throwing it away, which is a waste of your time and ingredients.

Before you start, make sure to have a greased and parchment lined 9X5 pan, with the parchment coming up the sides so that the bars can be lifted out of the pan after baking. Preheat your oven to 350 F, but in this case, I used my toaster oven, another benefit of small batches. You don’t have to fire up the big oven, thereby saving energy. Also note, you can use any combination of nuts that you like, for example, I used a combination of walnuts, almonds and pecans. 

Maple Nut Bar Recipe

Crust Ingredients

¼ cup butter
2 tbsp packed brown sugar
½ cup all purpose flour

Topping Ingredients

1 egg
1 tbsp pure maple syrup*
1 ½ tsp. melted butter
1 tbsp all-purpose flour
1/8 tsp. baking powder
¼ cup coarsely chopped pecans
3 tbsp sliced hazelnuts
3 tbsp coarsely chopped walnuts

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