Maple Syrup Bars Recipes

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 oven to 350°.
• Grease an 8x8-inch pan.
• Mix all ingredients and spread into pan.
• Bake for 30-35 minutes.
• Cut into squares while still warm.
• You may frost them if you wish.

Steps:

• Cream 1/2 cup butter and sugar in food processor. Add flour and process just until blended. Dough will not form a ball. Pat into bottom of a greased 9 inch square pan and bake at 350 degrees 15 minutes until lightly browned. Beat the brown sugar, the maple syrup and 1 tbsp butter to blend. Beat in the egg and the vanilla. Pour over the baked shortbread, sprinkle with the nuts and continue baking at 350 degrees 25 minutes or until set. Cool and cut into bars. Makes appx 24 bars.

Steps:

• In a large bowl, cream the shortening, syrup and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, milk and vanilla. Combine the flour, baking powder and salt; add to creamed mixture and mix well. Remove half the batter to another bowl., Combine melted chocolate and pecans; stir into 1 bowl of batter. Spread into a greased 13x9-in. baking pan. Add coconut to remaining batter. Spread carefully over chocolate batter. , Bake at 350° until a toothpick inserted in the center comes out clean, about 25 minutes. Cool completely on a wire rack., For frosting, in a small bowl, beat butter until smooth. Gradually add the confectioners' sugar and cocoa. Gradually add syrup, beating until smooth. Fold in marshmallows. Frost bars.

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.