Macadamia Maple Sticky Bars Recipes

Steps:

• Butter an 8-inch square baking dish; line with parchment, allowing a 2-inch overhang on 2 sides. Butter lining (not overhang); set aside. Whisk flour, 1/4 teaspoon salt, and 1/4 cup nuts in a bowl.
• Preheat oven to 350 degrees. Put 1/2 cup butter and 1/4 cup brown sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Mix in flour mixture and 1 teaspoon maple syrup. Press dough evenly into bottom of prepared dish. Refrigerate 30 minutes. Bake until set in center and pale golden, 22 to 25 minutes. Transfer to a wire rack; let cool slightly.
• Put remaining 6 tablespoons butter and 1/2 cup nuts into a small saucepan. Cook over medium-high heat, stirring constantly, until butter is very foamy and nuts are fragrant, 2 to 3 minutes. Add remaining 1/4 teaspoon salt, 3 tablespoons brown sugar, 1 teaspoon maple syrup, the ginger, maple sugar, corn syrup, and cream. Boil, stirring constantly, 2 minutes. Spread over crust. Let cool completely. Run a knife around non-parchment sides; lift out of dish by overhang. Cut into sixteen 2-inch squares.

Steps:

• For crust:
• Preheat oven to 350°F. Butter 9x9x2-inch metal cake pan. Using electric mixer, beat butter, sugar, and egg yolk in bowl to blend. Add flour and salt; beat until moist clumps form. Gather dough together. Press dough over bottom and 1/2 inch up sides of pan. Bake crust until golden, about 20 minutes. Cool.
• For filling:
• Combine first 4 ingredients in medium saucepan. Bring to boil, stirring until butter melts and mixture is smooth. Boil filling 30 seconds. Remove from heat; mix in vanilla, then nuts.
• Pour hot filling into crust. Bake bars until filling is bubbling in center, about 15 minutes. Cool bars completely in pan on rack (filling will become firm). Chill at least 1 hour and up to 2 hours. (Can be made 3 days ahead. Cover and keep chilled.) Cut into 30 bars.

Steps:

• Crust: Mix together the ingredients for the crust, using a pastry blender or two knives, until the mixture resembles meal. Press the crust into an 8x8 inch pan and bake for 20 minutes in a 350 oven.
• Topping: Beat together the eggs, sugar, and vanilla. Mix the flour, baking powder, and coconut and add to the egg mixture, beating until smooth. Add the lemon juice and stir in the nuts. Pour the mixture over the crust and return the pan to the oven for 35 minutes. When cool, cut into bars.

Steps:

• Preheat the oven to 350. Lightly grease a 9x13-inch baking pan.
• To prepare the dough:.
• In a large bowl, sift together the flour, baking powder, baking soda, and salt.
• In a blender, whiz the tofu with rice milk until smooth.
• Add the oil, sugar, and vanilla, and blend again.
• Pour the tofu mixture into the flour mixture and use a firm wooden spoon to combine everything well.
• Fold in the macadamias. The batter will be thick and have a cookie dough consistency.
• Spread in the baking pan and bake for 25 minutes. Meanwhile, prepare the topping.
• To prepare the topping:.
• In a saucepan over medium heat, combine the margarine, turbinado sugar, and maple syrup, and heat until the sugar dissolves.
• Increase the heat to bring to a boil for 1 minute.
• Stir in the nuts. Remove from heat.
• Finally:.
• Remove the blondies from the oven and pour the topping over them.
• Return to oven, and let bake for 10 more minutes.
• Let cool completely before serving. The topping should harden to a caramel-like consistency.
• The cookbook says to cut them into 16 squares or triangles. I got 20 out of the recipe. ENJOY!

Steps:

• Classic pecan:Toss all ingredients in a small bowl.
• Macadamia nut and white chocolate:Toss all ingredients in a small bowl.
• Banana, maple, and walnut:Whisk brown sugar and maple syrup ina small bowl until combined. Gently foldin walnuts and banana slices.
• Mexican chocolate:Toss all ingredients in a small bowl.
• Raspberries and cream:Lightly crush raspberries in a small bowlwith a rubber spatula. Add creme fraiche and mascarpone; stir until smooth. Refrigerate until ready to use.

Steps:

• Pre-heat oven to 350 degrees F (175 degrees C). Lightly grease one 9 x 13 inch baking pan.
• To make the crust, start by combining the flour and brown sugar in a large bowl. Then cut in vegetable shortening until mixture looks like coarse crumbs. Press evenly into the baking pan.
• For the filling, beat the egg until thick and light colored. Next, beat in the baking soda. Lastly, stir in the sour cream. Mix until well blended
• Pour the filling over the crust, and distribute chopped macadamia nuts evenly over the top.
• Bake for 45 to 50 minutes, or until firm. Place the pan on a wire rack to cool. When cool, cut into bars.