Chewy Maple Bars Recipes

Steps:

• Heat oven to 350°F (if using dark or nonstick pan, heat oven to 325°F). Lightly grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray.
• In large bowl, beat brown sugar, butter, maple flavor and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, salt and 1/2 cup of the almonds. Pat dough in pan with lightly floured fingers.
• Bake 15 to 20 minutes or until golden brown. Cool completely, about 45 minutes.
• Meanwhile, in small bowl, stir all Maple Icing ingredients until smooth and thin enough to drizzle. Drizzle cooled bars with Maple Icing; sprinkle with remaining 1/4 cup almonds. Let stand 5 minutes or until set. For bars, cut into 6 rows by 4 rows.

Steps:

• In a mixing bow, cream sugar and shortening. Add syrup and egg and beat well. Combine flour and baking powder; add to creamed mixture. Add vanilla and mix well. Stir in oats and walnuts. Pour into a greased 9-in. square baking pan. Bake at 350° for 35 minutes. Cut into squares while warm. Cool on a wire rack.

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), cream the butter and brown sugar until light and fluffy, 3 to 4 minutes. With the mixer running on low speed, add the maple syrup in a slow, steady stream and mix to combine.
• Scrape the bowl well, then add the egg and mix on medium speed until the mixture is well combined. Beat in the vanilla.
• Add the flour, baking powder and fine salt to the mixer and pulse until it starts to combine, then scrape the bowl well and mix on low speed until uniformly combined. Add the pecans and mix until evenly incorporated.
• Scoop the dough into 2 tablespoon-size rounds on the prepared baking sheets, staggering the rows and leaving at least 1 1/2 inches between each cookie to allow room to spread. Sprinkle flaky sea salt on the surface of each cookie. Transfer to the oven and bake until the cookies are lightly golden around the edges, 15 to 18 minutes. Transfer to a cooling rack to cool before serving.

Steps:

• Set oven to 350 degrees.
• Set oven rack to second-lowest position.
• Grease a 9x9-inch baking pan.
• In a bowl combine flour, baking powder, cinnamon, baking soda and salt.
• In another bowl, beat the butter, Crisco shortening and brown sugar until smooth and creamy (about 5 minutes).
• Add in egg and vanilla; beat well until combined.
• Stir in the flour mixture, oatmeal, chopped apples, coconut, nuts or chocolate chips (if using) mix well to combine.
• Spread into prepared baking pan.
• Bake for about 30-35 minutes, or until bars tests done.
• Cool and sift the confectioners sugar over top.
• Cut into squares.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a mixing bowl, cream shortening and brown sugar until fluffy. Beat in the egg, syrup, and vanilla until well mixed.
• Combine flour, baking powder and salt. Add flour mixture to the creamed mixture. Stir in coconut. Drop by tablespoonfuls 2-inches apart onto greased baking sheets.
• Bake at 375 degrees F (190 degrees C) for 10-12 minutes.

Steps:

• Heat oven to 325F degrees.
• In 13 X 9" baking pan spread rolled oats.
• Bake, stirring occasionally, for 20 to 30 mins or until light golden brown.
• Stir in crisp rice cereal, bran flakes, almonds/nuts and sunflower seeds.
• Continue baking for 14 to 16 mins or until lightly toasted.
• Remove from oven; stir in raisins and dried fruit.
• In small bowl stir together butter and syrup; pour over cereal mixture.
• Stir to coat well.
• Continue baking, stirring occasionally, for 45 to 50 minutes or until mixture clumps together and is golden brown.
• Spread on waxed paper.
• Cool completely; break into pieces.