Best Maple Nut Bars Recipes

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 NUT GOODIE BARS

Steps:

• Line 15x10x1-inch baking pan with foil. Butter or spray foil with nonstick cooking spray.
• In large saucepan, melt chocolate chops and 1 cup of the margarine over low heat, stirring frequently. Remove saucepan from heat. Add peanut butter; mix well.
• Spread half of mixture in buttered foil-lined pan. Freeze 10 minutes or until set. Place pan in refrigerator.
• Meanwhile, stir peanuts into remaining chocolate mixture. Set aside.
• Melt remaining 1 cup margarine in large saucepan over low heat. Gradually stir in evaporated milk. Stir in pudding mix. Cook until mixture is slightly thickened, stirring constantly. Do not boil. Remove saucepan from heat. Add powdered sugar and maple flavor; mix well. Cool about 10 minutes or until slightly cooled.
• Carefully spread pudding mixture over chilled chocolate layer. Refrigerate 30 minutes.
• Stir reserved chocolate-peanut mixture. Drop by spoonfuls onto chilled pudding layer; spread to cover. Refrigerate at least 3 hours or until firm. Cut into bars. Store in refrigerator.

MAPLE-NUT-CHOCOLATE CHIP COOKIE BARS

Steps:

• Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
• In large bowl, mix cookie mix, 1/2 cup softened butter, the egg and 1/2 teaspoon maple extract with spoon until soft dough forms. Stir in 1/2 cup walnuts. Spread dough evenly in pan.
• Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour 30 minutes.
• In medium bowl, beat powdered sugar, 1/4 cup softened butter, 2 tablespoons of the milk and 1/4 teaspoon maple extract with spoon until smooth and fluffy. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Frost top of bar. Sprinkle 1/4 cup walnuts on top. Cut into 4 rows by 4 rows.
• Store loosely covered.

MAPLE NUT BARS

Steps:

• Combine flour and 2 tbsp brown sugar; cut in butter until coarse crumbs.
• Press into an ungreased 9x9 or 11x7 bar pan.
• Bake at 350 degrees for 15 minutes.
• Beat eggs with 1/2 cup brown sugar, add the nuts, syrup, melted butter and vanilla. Pour over the crust.
• Return to the oven for 25 more minutes or until set.
• Cool slightly before cutting into bars.

CHOCOLATE MAPLE NUT BARS

Steps:

• Preheat oven to 350°F.
• In a large bowl, combine flour, sugar and salt; cut.
• in margarine until crumbly.
• stir in 1 beaten egg.
• Press evenly in a 9x13" pan.
• Bake for 25 minutes.
• Meanwhile, in medium bowl, beat sweetened condensed milk, remaining egg and flavoring; stir in nuts.
• Sprinkle chocolate chips evenly over the prepared crust. Top with the nut mixture. Bake for 25 minutes more or until lightly brown.
• Cool. Cut into bars.
• Store tightly covered at room temperature. Makes 24-36 bars.

MAPLE NUT GOODIE BARS

Steps:

• 1. Line 15x10x1-inch baking pan with foil. Butter or spray foil with nonstick cooking spray. In large saucepan, melt chocolate chips and 1 cup of the margarine over low heat, stirring frequently. Remove saucepan from heat. Add peanut butter mix well. Spread half of mixture in buttered foil-lined pan. Freeze 10 minutes or until set. Place pan in refrigerator.2. Meanwhile, stir peanuts into remaining chocolate mixture. Set aside.3. Melt remaining 1 cup margarine in large saucepan over low heat. Gradually stir in evaporated milk. Stir in pudding mix. Cook until mixture is slightly thickened, stirring constantly. DO NOT BOIL. Remove saucepan from heat. Add powdered sugar and maple flavor mix well. Cool about 10 minutes or until slightly cooled.4. Carefully spread pudding mixture over chilled chocolate layer. Refrigerate 30 minutes.5. Stir reserved chocolate-peanut mixture. Drop by spoonfuls onto chilled pudding layer spread to cover. Refrigerate at least 3 hours or until firm. Cut into bars. Store in refrigerator.Nutrition Information Per Serving: Serving Size: 1 Bar * Calories: 230 * Calories from Fat: 130 * % Daily Value: Total Fat: 14 g 22% * Saturated Fat: 4 g 20% * Cholesterol: 0 mg 0% * Sodium: 125 mg 5% * Total Carbohydrate: 24 g 8% * Dietary Fiber: 1 g 4% * Sugars: 21 g * Protein: 3 g * Vitamin A: 6% * Vitamin C: 0% * Calcium: 2% * Iron: 2% * Dietary Exchanges: 1 1/2 Fruit, 1/2 High-Fat Meat, 2 Fat or 1 1/2 Carbohydrate, 1/2 High-Fat Meat, 2 Fat

CHOCOLATE MAPLE NUT BARS

Steps:

• Preheat oven to 350°F (175°C).
• In large bowl, stir together flour, sugar and salt; cut in butter until crumbly. Stir in 1 beaten egg. Press mixture evenly onto bottom of ungreased 13 x 9 x 2-inch baking pan. Bake 25 minutes.
• In medium bowl, beat sweetened condensed milk, remaining 1 egg and maple flavoring; stir in nuts. Set aside.
• Sprinkle chocolate chips evenly over prepared crust. Gently spread nut mixture evenly over chocolate.
• Return to oven. Bake 25 minutes or until golden. Cool completely in pan on wire rack.
• Cut into bars. Store tightly covered at room temperature.

MAPLE NUT BARS

Steps:

• Generously butter a 15 x 10-inch jelly roll pan. In a large saucepan over low heat, melt together the chocolate and butterscotch chips. Remove from heat and stir in peanut butter, mixing well until smooth. Spread a generous half of the mixture in the buttered pan. (As you can see in my first photo, the bottom chocolate layer is actually too thin - the bars are easier to get out of the pan if the bottom layer is a little thicker.) Chill in the refrigerator. Stir peanuts into the remaining chocolate mixture. Set aside. In a large saucepan over low heat, melt butter. Slowly add the evaporated milk. Stir in the pudding mix. Cook, stirring constantly until mixture is slightly thickened. Do not boil. Remove from heat. Stir in powdered sugar and maple extract. (It's easier to use a wooden spoon at this point.) Cool slightly. Carefully spread the maple mixture over the chilled chocolate layer in the pan. Chill in the refrigerator for 30 minutes. Drop the reserved chocolate and peanut mixture by spoonfuls over the chilled maple layer; spread to cover. Chill the bars until firm. Store tightly covered in the refrigerator. Makes approximately 48 bars.

MAPLE NUT PIE BARS

Steps:

• Preheat oven to 350. Line a 13 x 9 inch baking pan with foil, extending foil over edges of pan. Lightly coat foil with cooking spray. Set aside
• For crust, in medium bowl, stir together flour, powdered sugar and salt. Using pastry blender, cut in the ¾ cup butter til mixture resembles coarse crumbs. Press mixture evenly onto bottom of prepared pan. Bake for about 20 minutes or til lightly browned.
• Meanwhile, for filling, in medium bowl, mix eggs, mixed nuts, brown sugar, maple syrup, the 3 Tbsp. melted butter and maple flavoring. Spread filling evenly over hot crust. Bake for about 20 minutes more or til filling is set. Cool in pan on wire rack. Using edges of foil lift uncut bars out of pan. Cut into bars.
• For garnish, if desired, in large glass measuring cup, mix white baking pieces and shortening. Microwave on full power for 1 minute or til mixture is melted, stirring every 30 seconds. Spoon or drizzle bars with white chocolate mixture. Top each with a pecan half. Makes 36 bars. Store in single layer in an airtight container, covered. Store in refrigerator for up to 2 days.

DOUBLE-NUT MAPLE BARS

Steps:

• Make crust:
• Preheat oven to 350°F. Butter 8 x 8 x 2-inch metal baking pan. Combine flour, sugar and salt in processor and blend. Add butter and process until mixture resembles coarse meal. Combine egg yolk and milk in small bowl. Drizzle egg mixture into processor; process using on/off turns just until dough clumps together but is still dry. Transfer dough crumbs to prepared pan. Press crumbs onto bottom and halfway up sides of pan. Bake until crust is set and pale golden, about 25 minutes. Transfer crust to rack and cool.
• Make filling:
• Combine maple syrup, sugar, cream and butter in heavy medium saucepan. Bring mixture to boil. Boil 2 minutes. Remove from heat and stir in nuts and vanilla.
• Pour filling over crust, spreading nuts evenly bake until filling bubbles all over, about 8 minutes. Transfer to rack and cool completely. Cut into bars and serve at room temperature. (Can be prepared 1 day ahead. Store cookies between sheets of wax paper in airtight container at room temperature.)