Best 2 Maple Walnut Shortbread Bars Recipes

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.

WALNUT MAPLE BARS WITH SHORTBREAD CRUST RECIPE - (5/5)

Steps:

• Preheat oven to 350F. Line a 9×9-inch square pan with aluminum foil. In the bowl of a food processor, combine all of the crust ingredients. Pulse several times until a coarse, sandy mixture forms. Pour into prepared baking dish and press into an even layer. Bake for 13-15 minutes, until crust is very lightly browned around the edges. Spread walnuts in an even layer over the still-warm crust (crust does not need to cool before filling). In a medium bowl, make the rest of the topping. Whisk together sugar, maple syrup, eggs and melted butter until very smooth. Add in flour vanilla and whisk until well combined. Pour over walnuts and put the baking pan back in the oven. Bake for about 30 minutes, or until tart is set and topping is golden brown. Cool bars completely in the pan, then use the aluminum foil to easily lift them out before slicing. Makes 20 bars. Serves 10-12