Maple Nut Goodie Bars Recipes

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.

Steps:

• Line 15x10x1-inch baking pan with foil. Butter or spray foil with nonstick cooking spray.
• In large saucepan, melt chocolate chops and 1 cup of the margarine over low heat, stirring frequently. Remove saucepan from heat. Add peanut butter; mix well.
• Spread half of mixture in buttered foil-lined pan. Freeze 10 minutes or until set. Place pan in refrigerator.
• Meanwhile, stir peanuts into remaining chocolate mixture. Set aside.
• Melt remaining 1 cup margarine in large saucepan over low heat. Gradually stir in evaporated milk. Stir in pudding mix. Cook until mixture is slightly thickened, stirring constantly. Do not boil. Remove saucepan from heat. Add powdered sugar and maple flavor; mix well. Cool about 10 minutes or until slightly cooled.
• Carefully spread pudding mixture over chilled chocolate layer. Refrigerate 30 minutes.
• Stir reserved chocolate-peanut mixture. Drop by spoonfuls onto chilled pudding layer; spread to cover. Refrigerate at least 3 hours or until firm. Cut into bars. Store in refrigerator.

Steps:

• In a double boiler over low heat, melt together the first 4 ingredients.
• Spread half of the mixture in a 12x16" pan lined with parchment paper or foil and chill to set.
• Mix peanuts into the remaining chocolate mixture and set aside; my dh prefers them plain so I skip this step, but have tried it with crisp rice cereal as well which goes over fabulously too!
• For the filling, mix together the butter, Pudding mix, and evaporated milk; boil for one minute.
• Add 1 teaspoon maple flavoring and 2 pounds of sifted powdered sugar; mix well (a blender works wonderfully here).
• Coo for 15 minutes and then spread filling over chilled first layer and return to refrigerator for 40 minutes or until firm.
• Top with remaining chocolate mixture and chill until firm.
• Cut on the diagonal to form diamonds.
• These are extremely rich so cut into small bars.
• Must be stored in a cool space.
• To make these bars more stable at room temperature, reduce the amount of peanut butter by 1/4 to 1/2 cup.

Steps:

• Melt together chocolate and butterscotch chips with peanut butter.
• Spread half mixture in jellyroll pan.
• Refrigerate.
• To other half, add peanuts; set aside.
• In saucepan combine, butter, pudding and milk. Boil 1 minute.
• Remove from heat. Add powder sugar and flavoring. Beat and then spread over first layer.
• Cool in refrigerator. Spread remainder of chocolate-peanut butter mixture on top. Keep refrigerated. Can be frozen.

Steps:

• In a large saucepan, melt chocolate and butterscotch chips with peanut butter over low heat. Spread half in a greased 15x10x1-in. pan; chill until firm. Stir in peanuts into remaining melted mixture and set aside. Place sugar and vanilla or maple flavoring in a large bowl; set aside. In a small saucepan, combine butter, milk and pudding mix; bring to a boil and boil for 1 minute. Add to bowl and beat until smooth; spread over chilled layer in pan. Chill until firm. Cover with reserved peanut/chocolate mixture. Refrigerate until serving. Cut into bars.

Steps:

• 1. Line 15x10x1-inch baking pan with foil. Butter or spray foil with nonstick cooking spray. In large saucepan, melt chocolate chips and 1 cup of the margarine over low heat, stirring frequently. Remove saucepan from heat. Add peanut butter mix well. Spread half of mixture in buttered foil-lined pan. Freeze 10 minutes or until set. Place pan in refrigerator.2. Meanwhile, stir peanuts into remaining chocolate mixture. Set aside.3. Melt remaining 1 cup margarine in large saucepan over low heat. Gradually stir in evaporated milk. Stir in pudding mix. Cook until mixture is slightly thickened, stirring constantly. DO NOT BOIL. Remove saucepan from heat. Add powdered sugar and maple flavor mix well. Cool about 10 minutes or until slightly cooled.4. Carefully spread pudding mixture over chilled chocolate layer. Refrigerate 30 minutes.5. Stir reserved chocolate-peanut mixture. Drop by spoonfuls onto chilled pudding layer spread to cover. Refrigerate at least 3 hours or until firm. Cut into bars. Store in refrigerator.Nutrition Information Per Serving: Serving Size: 1 Bar * Calories: 230 * Calories from Fat: 130 * % Daily Value: Total Fat: 14 g 22% * Saturated Fat: 4 g 20% * Cholesterol: 0 mg 0% * Sodium: 125 mg 5% * Total Carbohydrate: 24 g 8% * Dietary Fiber: 1 g 4% * Sugars: 21 g * Protein: 3 g * Vitamin A: 6% * Vitamin C: 0% * Calcium: 2% * Iron: 2% * Dietary Exchanges: 1 1/2 Fruit, 1/2 High-Fat Meat, 2 Fat or 1 1/2 Carbohydrate, 1/2 High-Fat Meat, 2 Fat

Steps:

• Preheat oven to 350°F.
• In a large bowl, combine flour, sugar and salt; cut.
• in margarine until crumbly.
• stir in 1 beaten egg.
• Press evenly in a 9x13" pan.
• Bake for 25 minutes.
• Meanwhile, in medium bowl, beat sweetened condensed milk, remaining egg and flavoring; stir in nuts.
• Sprinkle chocolate chips evenly over the prepared crust. Top with the nut mixture. Bake for 25 minutes more or until lightly brown.
• Cool. Cut into bars.
• Store tightly covered at room temperature. Makes 24-36 bars.