Cutting to the chase? Make these. They’re ever-so easy. And oh, are they good!
A week or so ago a choir friend brought these little puppies to church, which we got to nibble on in between services/singing. I almost passed them by, as I try to eat just ONE glazed doughnut hole, an every week offering on the snack table. But somebody was raving about these. And they were cut into little tiny bite-sized pieces. Okay, I said to self, just one. And indeed, I did just have one – they all disappeared within about a minute as the choir members swarmed like bears to a honeypot.
Quickly I found out who made them and joined the parade asking Donnell for the recipe, which she brought to choir practice the following week. Oh joy! I’d gone online and looked up many, many other recipes for these. None had a maple drizzle on top so I couldn’t be sure it was the same thing.
The very next morning I was in the kitchen making these. My best friend Cherrie (the one who has breast cancer and just had surgery) and I usually do a bake-a-thon of Christmas cookies during the first week of December. That’s not happening this year as she doesn’t have much arm power or stamina yet. So I’ve been sharing some cookies with her as I’ve made any. During the 10 days or so after her surgery many friends signed up to deliver dinner to them, and I’m sure a cookie was in order after some of those meals. I made Cranberry Noels a couple of weeks ago. I gave her almost all of them. This week I gave her all but about 10 pieces of this. I think I’ll have to make these again. Soon. My GF cousin Gary is coming down for Christmas – he arrives in a few days – maybe I’ll make the crust layer with almond meal, which would likely work well! I’ll let you know.
The only thing that’s unusual in these is MAPLE EXTRACT. Not every grocery store has it. Fortunately I had just enough to make this batch, and have already purchased another bottle of it. I’m going to find some pure extract, rather than the imitation, which is all that’s available in grocery stores. I went online and read lots of reviews of maple extract. I’d have ordered some from amazon (since I have a prime account, so no extra shipping), but they don’t offer any extract that qualifies for prime. I’ll check out Whole Foods. They might have it. Meanwhile, I’ll make do with the imitation!
So, back to the bars themselves. First you make a crumbly pastry base (I used my stand mixer). It is pressed into the bottom of a greased 9×12 dish/ or pan. I recommend using a quarter sheet pan if you have one – it’s a little bit smaller (8 1/2 x 12 interior measure, not 9×13 as most rectangular cake pans measure). I thought the base layer was a little bit sparse – I had trouble getting every smidge of the pan bottom covered because I was using a rectangular cake pan. If you use the quarter sheet pan you may be able to press a bit of the pastry up the edges (a good thing).
While it baked I made the filling, which is not difficult. Fold the chopped walnuts in last, though. The filling is easily poured on top of the pastry crust and it’s baked for 20-30 minutes. Usually my ovens runs a bit hot, but at 20 minutes the filling wasn’t “set,” as the directions suggested. I put it back in for another 10 minutes. I think that was just a bit too long as the filling around the edges (where it came in contact with the metal pan) had turned to candy. So, with my oven anyway, probably 25 minutes is just about right. Be watchful of the batch as you bake it.
Once baked the pan needs to rest until it’s completely cool. Then you mix up a simple powdered sugar, maple extract and milk drizzle that gets dripped all over the mixture. Let that set and cut and serve. As I mentioned above, Donnell made her batch in a quarter sheet pan, which is what I will use next time. The filling resembles pecan pie filling, but with walnuts, not pecans. The recipe does indicate the cookies should be stored in the refrigerator.
What’s good: the delish maple flavor. We don’t eat much of anything that uses maple syrup, so it was a taste treat for me. It’s easy to make too.
What’s not: I can’t think of a single thing I didn’t like about these!
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Maple Walnut Bars
Recipe By: My choir friend Donnell’s daughter Susan’s recipe, 12/2012
Serving Size: 36
NOTES: Sometimes maple extract is a bit hard to find – it’s necessary in these in order to get the really maple-y taste.
CRUST:
1 1/2 cups all-purpose flour
1/4 cup brown sugar, packed
1/4 teaspoon salt
1/2 cup unsalted butter — room temp
FILLING:
3/4 cup sugar
3/4 cup maple syrup — (do not use imitation syrup)
1 teaspoon maple extract
3 large eggs
1 1/2 cups walnuts — chopped
GLAZE:
1 cup confectioner’s sugar
1/2 teaspoon maple extract
1 tablespoon milk — or up to 2 tablespoons
1. Preheat oven to 350°. Grease a quarter-sheet pan (usually measures an inerior 8 1/2 x 12) or 9×12 baking pan.
2. In a large bowl combine all of the crust ingredients. Beat at low speed until crumbly. Press mixture into greased pan, pressing so there are no gaps. Press it to a thin layer and a little bit up the sides if you have enough.
3. Bake for 12-14 minutes, or until golden brown.
4. FILLING: In a bowl combine all of the filling ingredients (except walnuts) and beat until smooth and well combined. Stir in walnuts.
5. Remove baking pan from oven and pour filling evenly over warm base, moving walnuts so they are evenly distributed.
6. Bake an additional 20 minutes or until the filling is about 98% set in the middle. Watch carefully as the filling may go from liquid to hard candy almost. It will continue to cook once removed from the oven. Remove and place on a rack to cool for at least an hour.
7. FROSTING: Combine all glaze ingredients and stir well until smooth, adding additional milk for desired drizzling consistency. Drizzle over bars. Cut in small squares.
8. Store bars in refrigerator.
Per Serving: 132 Calories; 6g Fat (39.8% calories from fat); 2g Protein; 18g Carbohydrate; trace Dietary Fiber; 25mg Cholesterol; 23mg Sodium.

hddonna
said on December 18th, 2012:
Tried this recipe yesterday and it’s a winner alright! Both family and friends raved about them. I try to make at least a dozen different types of cookies and bars each year (down from 18 in earlier years), and I always like to try a few new ones in the mix. This will be added to the permanent roster. So yummy! They are rich and decadent, but if cut small, they make a reasonable treat. You mentioned Cranberry Noels–those have been a family favorite for several years. Not only are they tasty, but they add a nice spot of color to the Christmas cookie trays.
Thanks for another great recipe! And Merry Christmas!
THANK YOU, Donna. I loved these cookies too. My GF cousin arrives tomorrow and I thought I’d try making them with almond meal and almonds. We’ll see how that turns out! Merry Christmas to you too! . . . carolyn t