Best 20 Maple Bars Recipes

CHEWY MAPLE BARS

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.

MAPLE BARS

Steps:

• For Maple Bars: In saucepan scald milk.
• Add shortening, sugar, salt and cinnamon.
• Dissolve and let cool to lukewarm.
• In large bowl dissolve 2 packages of yeast in water.
• Add beaten eggs and stir.
• Stir saucepan mix into yeast mixture.
• Gradually add flour.
• Knead.
• Let rise in bowl for an hour.
• Punch down and roll out to 1" thickness.
• Cut into squares and let rise again on lightly greased baking sheets.
• Bake at 425°F for 7-8 minutes or until light golden brown. Watch carefully.
• For Icing: In saucepan mix butter, brown sugar and milk.
• Bring to boil and simmer 3 minutes.
• Remove from heat and cool for 15 minutes.
• Add mapleine and then powdered sugar and blend well.
• Add more powdered sugar if needed.
• Spread on maple bars and enjoy.

MAPLE PECAN BARS

Steps:

• Preheat oven to 350°. In a large bowl, combine flour and confectioners' sugar. Cut in the butter until crumbly. Press into a greased 15x10x1-in. baking pan. Bake until edges are lightly browned, 12-15 minutes., Meanwhile, in a large heavy saucepan, combine brown sugar, butter, syrup, cinnamon and salt. Bring to a boil. Cook and stir over low heat until butter is melted. Stir in pecans, cream and vanilla. Remove from the heat; spread over crust., Bake until bubbly, 20-25 minutes longer. Cool on a wire rack. Cut into 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.

CHOCOLATE MAPLE 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.

MAPLE AND BACON BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs, milk and vanilla. Combine flour, oats, baking powder and salt; gradually add to creamed mixture. Fold in bacon and pecans. , Spread into a greased 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool on a wire rack. For glaze, in a small bowl, mix confectioners' sugar, syrup and if desired, maple flavoring. Drizzle over bars; let stand until set.

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-PECAN STICKY BARS

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.

MAPLE BARS RECIPE - (4.5/5)

Steps:

• For the dough: In a medium saucepan scald milk; add shortening, 3 Tablespoons granulated sugar, and salt. Stir to combine and set aside to cool to lukewarm. In a large mixer bowl, add the lukewarm water and the yeast (remember the water should be just lukewarm, too hot and it will kill the yeast) Add the remaining 1 Tablespoon of sugar to the yeast and water and whisk to combine. Let sit for about 5 minutes until it starts to bubble and become foamy. After the yeast is foamy and the milk mixture is luke warm. Add the eggs to the yeast and stir to combine, then add the milk mixture to the yeast mixture. Whisk the cinnamon into the flour and gradually add to the yeast mixture. You may need to add more, you want the dough slightly sticky but not too sticky. Knead for 3 to 5 minutes. I let my kitchen aid do the kneading for about 5 minutes. Spray another large bowl with non-stick spray, place dough in the bowl and let raise for an hour or until double in size. Punch down and roll out into a large rectangle about 1 inch thick. Cut into rectangles, I cut the rectangle in half, and then each half into 6 pieces to make 12 bars, then place on a greased baking sheet. Let raise for about 30 minutes. While bars are raising, preheat the oven to 425 degrees. Bake the bars for 7 to 8 minutes or until light golden brown, Watch carefully. Remove from oven and let cool slightly before icing. Make the icing while the bars are raising: In a small saucepan mix butter, brown sugar and milk. Bring to boil for medium heat and simmer 3 minutes.l Remove from heat and cool for 15 minutes. Add the mapleine and powdered sugar and blend well with a hand mixer. Add a little more powdered sugar if needed (I added about 1/4 cup more) Spread on maple bars

MAPLE SHORTBREAD BARS

Steps:

• Heat oven to 350 degrees. For crust, combine flour, sugar and salt in a bowl. Cut butter into slices, and cut in with pastry blender or 2 knives until mixture is crumbly. Press into bottom and half an inch up the sides of a 9- by 13-inch baking pan. Bake 15 minutes, or until edges begin to brown. Cool on rack.
• For filling, combine all ingredients except pecans, and mix until smooth. Pour into cooled crust. Distribute nuts evenly over top. Bake 30 minutes, or until filling is set. Cool on a rack before cutting.

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-GLAZED CINNAMON CHIP BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until well blended. Beat in vanilla and eggs, one at a time. In another bowl, whisk together flour, baking powder and salt; gradually beat into creamed mixture. Stir in cinnamon chips. Spread into a greased 13x9-in. baking pan. Sprinkle with cinnamon sugar., Bake until golden brown and a toothpick inserted in center comes out clean, 20-25 minutes. Cool completely in pan on a wire rack., In a small bowl, mix all glaze ingredients until smooth; drizzle over top. Cut into bars. Store in an airtight container.

MAPLE TOFFEE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat butter and vegetable shortening with brown sugar, egg, vanilla extract, and maple extract until smooth; stir in flour and salt. Lightly press the dough into a 10x15-inch baking dish.
• Bake until the crust is set and lightly browned, about 15 minutes.
• Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove crust from oven and spread melted chocolate in a layer on top. Sprinkle with walnuts. Cut bars while still warm; let chocolate set, about 1 hour, before serving.

MAPLE OATMEAL NUT GRANOLA BARS

Steps:

• On a sheet pan lined with parchment paper, toast the oats for 15 minutes on 350.
• While the oats are baking, heat the coconut oil, cinnamon, vanilla, honey, maple syrup, and brown sugar in a saucepan until it comes to a boil and stir it until it's well mixed.
• Place all the seeds and fruits, and toasted oats in a large bowl and pour the syrup mixture over it. Mix everything up until it's all evenly covered with the syrup.
• Then pack it down (firmly) to desired thickness on a sheet pan covered with parchment paper (same one you used to toast the granola). Bake on 350 for 20 minutes Remove from the oven and cut desired size bars before it cools and hardens. Then place in the refrigerator for at least an hour to allow it to set properly!

MAPLE FROSTED PUMPKIN BARS

Steps:

• Preheat oven to 350°F.
• Grease 15x10-inch jelly-roll pan.
• Combine flour, baking powder, cinnamon and salt in medium bowl.
• Beat sugar, butter and vanilla in large mixer bowl.
• Add eggs one at a time, beating well after each.
• Beat in pumpkin.
• Gradually beat in flour mixture.
• Spread into prepared pan.
• Bake 20-25 minutes or until cake tester pick inserted in center comes out clean.
• Cool completely in pan.
• Spread with Maple Icing.
• Cut into bars.
• FROSTING: Thoroughly cream butter and sugar, adding maple syrup beat until light and spreadable.
• Frost and cut into squares.
• Garnish with chopped pecan if desired.

QUINOA-MAPLE GRANOLA BARS

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Combine oats, oat bran, coconut, pumpkin seeds, sunflower seeds, flax seeds, quinoa flakes, cinnamon, nutmeg, ginger, and cloves in a large bowl.
• Combine maple syrup, honey, sun butter, molasses, grapeseed oil, prune baby food, and vanilla extract in a saucepan over low heat. Cook and stir until combined, 1 to 3 minutes. Pour into the bowl with the dry ingredients and stir until granola is moistened.
• Press granola into a nonstick rimmed baking sheet.
• Bake in the preheated oven until set, about 30 minutes.
• Combine chocolate chips, raisins, cranberries, and cherries in a bowl. Press mixture evenly into the granola base in the baking sheet.
• Bake in the hot oven until firm, about 10 minutes more.
• Remove from oven and let cool. Place in the refrigerator until hardened, 1 to 2 hours. Cut into 1/2-cup-sized granola bars.

MAPLE CHOCOLATE PECAN BARS

Steps:

• Heat oven to 350°F.
• Stir together flour, sugar, cocoa and salt in large bowl; cut in butter until crumbly. Stir in 1 beaten egg. Press mixture evenly onto bottom of ungreased 13x9x2-inch baking pan.
• Bake 25 minutes. Meanwhile, beat sweetened condensed milk, remaining 1 egg and flavoring in medium bowl; stir in pecan halves. Pour over prepared crust, distributing pecan halves evenly. Return to oven.
• Bake 25 minutes longer or until golden. Cool in pan on wire rack. Cut into bars. Store tightly covered at room temperature. About 24 to 36 bars.

MAPLE PECAN BARS

Steps:

• To Make the Crust: ---------------- Preheat oven to 350 degrees F Combine the flour, brown sugar, and salt and mix. Add the butter and using a pastry blender, mix butter into flour mixture until pea sized crumbs form. Line 8-inch square baking pan with parchment paper or non-stick foil, letting it extend up the sides of pan. Press the crumb mixture into the bottom of the prepared pan. Bake the crust until the edges are lightly browned and the top feels firm when lightly touched, 12 - 17 minutes. Set aside. ---------------- To Make the Filling: ---------------- In a saucepan over medium heat, combine the butter, maple syrup, and brown sugar and stir together until the butter melts and the brown sugar dissolves. Bring to a boil and boil for 1 minute. Remove from the heat and immediately stir in the cream. Then stir in the pecans and oatmeal. Pour the hot filling over the partially baked crust, spreading it evenly to the edges with an icing spatula. Bake at 350F until the filling is set when you give the pan a gentle shake, 22-25 minutes. Transfer to a wire rack to let cool until firm, about 1 1/2 hours. Using the ends of the paper or foil liner, carefully lift the maple-pecan square in its liner from the baking pan. Loosen the paper or foil from the edges and cut into 20 - 25 small squares. Store in an airtight container at room temperature for up to 3 days.

MAPLE BARS (DOUGHNUTS)

Steps:

• In a bowl place yeast and 1/2 water, to activate.
• Place butter, salt, and sugar in hot scalded milk, then add cold water.
• Mix well and add eggs to this.
• When it is cool enough place in mixer with yeast mixture.
• Add flour 1 c at a time till soft but workable dough.
• Roll out on lightly floured surface into a rectangle about 1/4-1/2 inch thick.
• Cut into rectangular bars about 2-3 inches by5-6 inches.
• Let rise till doubled.
• Heat oil to 350°F and fry till browned on both sides.
• Drain on paper towels and when cool fill with bavarian cream if desired and frost.
• Frosting:.
• Place all ingredients in a medium bowl and mix with a hand blender till smooth.
• I frost mine as I eat them because if you let the frosting sit it will start to slide off the doughnut.
• The number you will get is determined by how big you cut them.

PUMPKIN BARS WITH MAPLE GLAZE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
• In a medium bowl, stir together the flour, pumpkin pie spice, baking powder, and baking soda; set aside. In a large bowl beat the eggs, oil and sugar together until smooth. Stir in the pumpkin, then the dry ingredients. Finally, stir in the raisins.
• Pour the mixture into the prepared baking pan and spread evenly. Bake for 30 to 40 minutes in the preheated oven. Allow bars to cool before adding the glaze.
• To make the glaze, stir together the confectioners' sugar with the maple syrup. If glaze is too thick to drizzle from a spoon, just add a little water. Drizzle over the cooled pumpkin bars before cutting. Individual bars can be decorated with a candy corn or candy pumpkin.