MAPLE BARS
I don't remember where I got this recipe but it is so good. I get asked to make these and they are always gone fast. You could sprinkle chopped nuts on top of the icing if you wanted. The icing would also be good on a cake.
Provided by dayla
Categories Yeast Breads
Time 3h7m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- For Maple Bars: In saucepan scald milk.
- Add shortening, sugar, salt and cinnamon.
- Dissolve and let cool to lukewarm.
- In large bowl dissolve 2 packages of yeast in water.
- Add beaten eggs and stir.
- Stir saucepan mix into yeast mixture.
- Gradually add flour.
- Knead.
- Let rise in bowl for an hour.
- Punch down and roll out to 1" thickness.
- Cut into squares and let rise again on lightly greased baking sheets.
- Bake at 425°F for 7-8 minutes or until light golden brown. Watch carefully.
- For Icing: In saucepan mix butter, brown sugar and milk.
- Bring to boil and simmer 3 minutes.
- Remove from heat and cool for 15 minutes.
- Add mapleine and then powdered sugar and blend well.
- Add more powdered sugar if needed.
- Spread on maple bars and enjoy.
HOMEMADE MAPLE BARS
I got this recipe from a friend about 20 years agoe. It was passed down in her family and she shared this recipe with me and I'm passing it down in my family. My boys loved these when I made them. They did'nt last very long in my house. The amount of servings, I was'nt sure of. So, you may need to recalculat the servings and nutrition value. I dont have a picture to share with you, but they are really good and they stay moist longer than the store bought ones. I hope you enjoy these as much as we have.
Provided by lucinda3446
Categories Yeast Breads
Time 3h2m
Yield 1 Maple bar, 32 serving(s)
Number Of Ingredients 11
Steps:
- Mix mashed potatoes, yeast, water,salt, and sugar all together and let stand 20 minutes.
- In the mean time mix shortening and eggs together with a mixer till well blended.
- add to mix.
- Add flour to mixture till dough is smooth and work for 20 minutes.
- let rise till double in size.
- Roll out and cut into bar shapes and let rise for the last time, for about 1 to 1/2 hours.
- Preheat oil to 375 degrees and cook in oil(both sides) for 2 to 4 minutes, a few at a time, turning only once.
- Drain on paper towels and cool for frosting with maple icing. Icing Mix ingredients for Icing together till spreadable.
- Frost bars and enjoy.
Nutrition Facts : Calories 141.3, Fat 0.6, SaturatedFat 0.2, Cholesterol 1.2, Sodium 130.2, Carbohydrate 31.5, Fiber 0.8, Sugar 13.8, Protein 2.5
CANADIAN MAPLE BARS
Found this recipe in November 1996 Family Circle Magazine. Since I Love, Love Maple I simply had to make these delicious bars. I did use my Amber Maple Syrup as I usually do in all recipes calling for Maple Syrup, it imparts a bit stronger maple flavor into everything I make with it, but feel free to use regular Maple Syrup since cost could be a factor if giving as gifts. Since coconut is not everyones favorite ingredient I suppose you could increase the pecans and leave out the coconut, or replace the expensive pecans as I did once with 2 1/2 cups chopped walnuts.(It does affect the taste though) Cooking time is refrigerate time...no baking needed here.
Provided by Chabear01
Categories Snacks Sweet
Time 6h20m
Yield 48 Bars
Number Of Ingredients 11
Steps:
- Graham Layer:.
- Combine crumbs, pecans, coconut, chocolate and butter in bowl. Press evenly over bottom of 13 x 9 x2 inch baking dish. Refrigerate 30 minutes.
- Maple-Cream Layer:.
- Beat confectioners sugar, butter and maple syrup in bowl until smooth and creamy. Spread evenly over graham layer. Refrigerate until firm, for about 3 hours.
- Topping:.
- Melt Semisweet chocolate in cream in saucepan over low heat. Cool to room temperature, about 20 minutes. Pour evenly over maple layer. Refrigerate until firm, for 3 hours.
- Melt white chocolate in small saucepan over low heat. Cool Slightly. Pour into paper cone: drizzle over Chocolate topping. Refrigerate until set, about 10 minutes.
- Cut into 24 two inch squares: cut each square into half for 48 bars.
- This can be frozen, or refrigerated.
Nutrition Facts : Calories 168.4, Fat 12.8, SaturatedFat 7, Cholesterol 15.9, Sodium 22.5, Carbohydrate 15.5, Fiber 1.9, Sugar 11, Protein 1.8
MAPLE WALNUT SHORTBREAD BARS
Maple and walnut are a winning combination in these buttery bars that are a refreshing alternative to a chocolate dessert.
Provided by Food Network Kitchen
Categories dessert
Time 11h35m
Yield sixteen 4 by 1-inch bars
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F. Cut a piece of foil 8 by 16-inches. Butter the corners and sides of an 8-by-8-inch baking pan. Line the pan with the foil, leaving an overhang on two sides.
- Beat the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed to medium and add the egg yolk, syrup, vanilla extract and vanilla bean seeds if using. Reduce the speed to low, add the flours and salt, all at once, and beat until just combined. Add the walnuts and continue to mix until fully combined.
- Using your hands, drop the dough in pieces evenly into the prepared pan. Flour your hands lightly and press the dough together and into the corners of the pan. Put a piece of waxed paper on top of the dough and use something square and heavy-another pan, a pound of cold butter-to press the dough into the pan and make a smooth, even top. Chill until firm, about 30 minutes.
- When it is firm, use a fork to score the dough all over. Bake until deep golden brown and starting to pull away from the sides of the pan, about 45 minutes. Cool completely on a rack, about 2 hours, then wrap with plastic wrap, and let sit at room temperature overnight.
- Place a lightweight cutting board or a baking rack over the top of the pan. Flip and set on the counter. Gently pull the pan from the foil and the foil from the pan to lift off the pan. Gently peel the foil off the bar. Place another lightweight cutting board on top, and flip the bar right-side-up.
- Using a sharp, serrated knife, slice the square in half. Then slice each half into 8 bars.
MARBLED PUMPKIN-MAPLE CHEESECAKE BARS
The creamy flavors of cheesecake meet the fall flavors of pumpkin pie in these indulgent bars.
Provided by Rick Martinez
Categories Small Plates Dessert Thanksgiving Halloween Fall Cheesecake Pumpkin Cream Cheese Sour Cream Butter Egg Vanilla Ginger Maple Syrup Kid-Friendly Soy Free Peanut Free Tree Nut Free
Yield 20 servings
Number Of Ingredients 16
Steps:
- Crust:
- Place a rack in center of oven; preheat to 350°F. Lightly butter a 13x9x2" metal baking pan. Line with parchment paper, leaving some overhang on long sides, then butter parchment. Pulse graham crackers in a food processor until fine crumbs form (you should have a generous 2 cups). Add sugar and salt and pulse just to combine. Add ½ cup butter and pulse until mixture is the consistency of wet sand.
- Transfer crumbs to prepared pan and press firmly into bottom with a measuring cup. Bake crust until fragrant and edges are just starting to take on color, 8-10 minutes. Transfer to a wire rack and let cool.
- Cheesecake and Assembly:
- Reduce oven temperature to 275°F. Beat cream cheese in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed until smooth, about 2 minutes. Add eggs, sugar, vanilla, and salt and beat on low speed, occasionally scraping down sides of bowl, until incorporated. Add sour cream and maple syrup and beat until mixture is thick and creamy and no lumps remain. Scoop ¾ cup filling into a small bowl and save for marbling later. Add pumpkin purée, pumpkin pie spice, and ginger to remaining batter and beat until no streaks remain. Remove bowl from mixer and tap on counter several times to force any air bubbles to the filling's surface. Scrape filling into cooled crust; pop any air bubbles. Dollop reserved filling over pumpkin filling and swirl with a skewer or toothpick to marble.
- Bake cheesecake until edges are set but center still wobbles slightly when gently shaken (it will firm as it cools), 40-50 minutes. Transfer to a wire rack on stovetop and let cool (the warmth from the cooling oven will help it come to room temperature more slowly, keeping the top from cracking), about 3 hours.
- Chill cheesecake until cold and firm, 3-4 hours. Cut into bars or squares to serve.
- Do Ahead: Cheesecake can be made 2 days ahead. Cover and chill.
MAPLE WALNUT BARS
This is a maple flavored bar with a delicious cream cheese icing.
Provided by Debbie Rowe
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease an 8 x 8 inch pan.
- In a medium bowl combine flour and baking soda. Mix well and set aside.
- In a large bowl with an electric mixer, blend brown sugar and 1/2 cup margarine to form a grainy paste. Scrape down sides of bowl, then add 1 cup syrup, egg and vanilla. Beat at medium speed until smooth.
- Add the flour mixture and walnuts and blend at low speed just until combined. Pour batter into baking pan and smooth top with a spatula. Bake 40 to 45 minutes or until toothpick inserted into center comes out clean. Cool in pan.
- To Make Maple Frosting: In a medium bowl, cream 1/2 cup margarine and cream cheese with an electric mixer at high speed. Add 1 tablespoon brown sugar and 3 tablespoons maple syrup, and beat until smooth. Slowly add confectioners sugar and reduce mixer speed to low. Once sugar is added mix until smooth. If frosting appears thin gradually add confectioners sugar until frosting thickens. Spread frosting on top of bars in pan and cut into squares.
Nutrition Facts : Calories 311.2 calories, Carbohydrate 38.9 g, Cholesterol 46 mg, Fat 16.5 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 8.5 g, Sodium 140.7 mg, Sugar 24.5 g
MAPLE DATE BARS
This is from Cooking Light's Holiday cookies email. These can be layered in parchment paper and stored in a tin for gift giving.
Provided by JenPo
Categories Bar Cookie
Time 45m
Yield 20 bars
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Combine dates, water, and maple syrup in a heavy saucepan on medium heat.
- Bring to a boil and cook about 12 minutes, stirring frequently, until most of the liquid is absorbed and it looks like jam. Stir in the rind and remove from heat to cool completely.
- Cream the sugar and butter with a mixer at medium speed until smooth. Combine flour, oats, baking soda, and salt, then stir into sugar mixture. (It will become crumbly) Press 2 cups flour mixture into bottom of a 13 x 9-inch baking pan coated with cooking spray. Spread date mixture on top, then sprinkle with remaining flour mixture. Bake 20 minutes or until golden brown. Cool completely in pan on a wire rack.
Nutrition Facts : Calories 177.6, Fat 5.3, SaturatedFat 3, Cholesterol 12.2, Sodium 78.8, Carbohydrate 31.9, Fiber 2.2, Sugar 19.8, Protein 2.4
MAPLE BARS RECIPE - (4.5/5)
Provided by Mrs_imUnLawson
Number Of Ingredients 16
Steps:
- For the dough: In a medium saucepan scald milk; add shortening, 3 Tablespoons granulated sugar, and salt. Stir to combine and set aside to cool to lukewarm. In a large mixer bowl, add the lukewarm water and the yeast (remember the water should be just lukewarm, too hot and it will kill the yeast) Add the remaining 1 Tablespoon of sugar to the yeast and water and whisk to combine. Let sit for about 5 minutes until it starts to bubble and become foamy. After the yeast is foamy and the milk mixture is luke warm. Add the eggs to the yeast and stir to combine, then add the milk mixture to the yeast mixture. Whisk the cinnamon into the flour and gradually add to the yeast mixture. You may need to add more, you want the dough slightly sticky but not too sticky. Knead for 3 to 5 minutes. I let my kitchen aid do the kneading for about 5 minutes. Spray another large bowl with non-stick spray, place dough in the bowl and let raise for an hour or until double in size. Punch down and roll out into a large rectangle about 1 inch thick. Cut into rectangles, I cut the rectangle in half, and then each half into 6 pieces to make 12 bars, then place on a greased baking sheet. Let raise for about 30 minutes. While bars are raising, preheat the oven to 425 degrees. Bake the bars for 7 to 8 minutes or until light golden brown, Watch carefully. Remove from oven and let cool slightly before icing. Make the icing while the bars are raising: In a small saucepan mix butter, brown sugar and milk. Bring to boil for medium heat and simmer 3 minutes.l Remove from heat and cool for 15 minutes. Add the mapleine and powdered sugar and blend well with a hand mixer. Add a little more powdered sugar if needed (I added about 1/4 cup more) Spread on maple bars
MAPLE NUT BARS
A delicious bar with a buttery crust that melts in your mouth and a sweet nutty topping similar to pecan pie. I have decreased the amount of liquid in the recipe since the first review.
Provided by Kaarin
Categories Bar Cookie
Time 55m
Yield 16 bars
Number Of Ingredients 9
Steps:
- Combine flour and 2 tbsp brown sugar; cut in butter until coarse crumbs.
- Press into an ungreased 9x9 or 11x7 bar pan.
- Bake at 350 degrees for 15 minutes.
- Beat eggs with 1/2 cup brown sugar, add the nuts, syrup, melted butter and vanilla. Pour over the crust.
- Return to the oven for 25 more minutes or until set.
- Cool slightly before cutting into bars.
Nutrition Facts : Calories 209.6, Fat 12.7, SaturatedFat 5.2, Cholesterol 45.5, Sodium 64, Carbohydrate 21.8, Fiber 0.8, Sugar 11.6, Protein 3.2
CHEWY MAPLE BARS
I've been making maple syrup for over 50 years and have collected many recipes. These bars, which my wife, Sue, prepares often, are the best I've ever eaten.-Wilson "Bill" Clark, Wells, Vermont
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 9
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.
Nutrition Facts :
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