Best 8 Maple Walnut Squares Recipes

MAPLE WALNUT SQUARES

Steps:

• Preheat oven to 350 Line an 8-inch square baking pan (with straight sidewith parchment paper, leaving an overhang on at least two sides (for removing it easily after baking).
• In a food processor (or in a bowl with a pastry cutter or two knives), whisk together the flour, sugar and salt. Add butter and pulse/cut until mixture starts to come together. Stir in 1/4 cup of finely chopped walnuts. Pat evenly in to prepared 8-inch pan.
• Bake crust in centre of the preheated 350 oven until golden and set, about 18-20 minutes. Remove from oven, but leave oven on. While crust is baking, whisk together the filling ingredients and set aside. Then, scatter nuts evenly over a baking sheet and set aside.
• Once base is out of the oven, place baking sheet with the nuts in the oven for about 5 minutes, or until nuts are lightly toasted and fragrant. Remove nuts from oven and scatter over cooked crust. Re-whisk filling, the pour over-top. Use a fork to evenly distribute the nuts floating on top, if necessary.
• Place in 350 oven and bake until filling is set about 35 minutes. Cool completely in pan on a cooling rack, then carefully lift out of pan using the parchment paper edges. (I like to refrigerate for a bit before cutting in to squares, just to make the whole process neater, but the squares are quite sturdy without refrigerating, once cooled.) Cut in to squares. Eat as is, or serve on a dessert plate with a dollop of whipped cream and a scattering of nuts.

MAPLE WALNUT BARS

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.

MAPLE-WALNUT SQUARES

Steps:

• Directions for bottom layer:
• Put the flour, brown sugar, and salt in the bowl of a food processor and process to combine.
• Add the butter and process until mixture begins to clump, scraping down the bowl several times.
• With moistened fingers, pat the dough evenly over the bottom of the prepared pan.
• Bake for 12 minutes, until dry-looking and firm to the touch.
• Cool on a wire rack.
• Directions for topping:.
• Put the eggs, brown sugar, maple syrup, and vanilla in the food processor bowl (no need to clean it) and process until well blended.
• Add the walnuts and pulse several times to combine and to chop the walnuts.
• Pour the topping over the cooled dough in the pan.
• Bake for 18 to 22 minutes, until the topping is set, crisp, andbrown.
• Let the pan cool completely on a wire rack.
• Cut into 24 bars.

MAPLE WALNUT SHORTBREAD BARS

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.

MAPLE SQUARES

Steps:

• COMBINE marshmallows and margarine in medium saucepan.
• Cook, stirring constantly, over medium heat for 1 to 2 minutes or until marshmallows are melted.
• Remove from heat; stir in cereal until coated.
• Press onto bottom of 13 x 9-inch baking pan coated with nonstick cooking spray, using spatula coated with nonstick cooking spray.
• COMBINE margarine, sugar, evaporated milk and salt in medium, heavy-duty saucepan.
• Bring to a boil, stirring constantly, over medium heat.
• Cook, stirring constantly, for 4 1/2 to 5 minutes.
• Remove from heat.
• Add marshmallows, morsels and maple flavoring; stir vigorously for 1 minute or until marshmallows and morsels are completely melted.
• Pour over prepared crust.
• Sprinkle with nuts; press in slightly.
• Chill for 2 hours or until firm.
• Cut into squares.

MAPLE WALNUT BARS

Steps:

• Preheat oven to 350 degrees.
• For the bottom layer, in a large bowl, combine cake mix, butter and egg.
• Stir until mixture forms a thick dough.
• Press evenly into the bottom and 1/2 inch up the sides of a 9 x 13 inch baking pan.
• Bake 18 to 20 minutes or until golden.
• Meanwhile, for the top layer, in a large bowl, combine syrup, sugar, eggs and vanilla.
• Beat with an electric mixer until well combined.
• Stir in walnuts.
• Pour over hot bottom layer; spread to cover the entire surface.
• Bake 22 to 25 minutes or until the top layer just starts to set.
• Cool completely in pan.
• Cut into bars.

MAPLE WALNUT BARS

Steps:

• Heat oven to 350°F. Spray bottom and sides of 9-inch square pan with cooking spray.
• In medium bowl, beat 1/2 cup butter, the granulated sugar and egg yolk with electric mixer on low speed 30 seconds, scraping bowl occasionally. Add flour and salt; beat until moist clumps form. Press dough in bottom and 1/2 inch up sides of pan. Bake 15 to 18 minutes or until golden brown. Cool 5 minutes.
• In 2-quart saucepan, heat syrup, brown sugar, whipping cream and 3 tablespoons butter to boiling over medium heat, stirring constantly, until butter is melted and mixture is smooth. Remove from heat; stir in vanilla and walnuts. Pour hot filling over partially baked crust.
• Bake 15 minutes or until filling is bubbling in center. Cool completely in pan on cooling rack. Drizzle with melted chocolate. Refrigerate 1 hour. Cut into 4 rows by 4 rows.

MAPLE WALNUT CREAM SQUARES

Steps:

• Line an 8 inch square pan with foil.
• Place 10 wafers in a single layer in bottom of pan, cutting to fit. Save other 10 for top
• Set aside.
• Crush another 10 wafers for filling. Or use about 3/4 cup graham cracker crumbs
• In saucepan, mix brown sugar, butter, milk and syrup.
• Bring to boil and simmer 5 minutes, stirring constantly.
• Remove from heat.
• Stir in crushed wafers, coconut and walnuts.
• Spread over wafers in pan.
• Top with remaining wafers, cutting to fit.
• FROSTING.
• Mix all frosting ingredients until smooth.
• Spread over top while warm.
• Sprinkle with additional nuts if desired.
• Refrigerate until firm.