Best Maple Squares Recipes

MAPLE PECAN SHORTBREAD SQUARES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Combine the flour and 1/3 cup brown sugar in a mixer. Mix in the softened butter until a dough has formed. Press into an ungreased 8x8-inch baking dish, and prick with a fork.
• Bake the shortbread in the preheated oven until golden brown, about 20 minutes. While the shortbread is baking, beat the egg in a mixing bowl along with 1/3 cup brown sugar, maple syrup, and pecans. Pour the pecan mixture over the hot crust, and return to the oven. Continue baking until firmed, 12 to 15 minutes. Remove from the oven, and immediately run a knife around the edges to prevent sticking. Cool completely, then cut into 1-inch squares to serve.

MAPLE PECAN SQUARES

Steps:

• Base: Preheat oven to 350 degrees to cook cookie base.
• Rub the flour, sugar and butter together in bowl, mix well and press firmly into 8 x 10" pan.
• Bake for 5 minutes.
• Remove from oven and set aside.
• Topping: Combine sugar and syrup in pot.
• Simmer on stove for 5 minutes.
• Cool and pour over the beaten eggs.
• Stirring well add the remaining ingredients.
• Pour over the partially baked dough and bake at 450 degrees for 10 minutes.
• Reduce heat to 350 degrees and continue to bake for 20 minutes longer.
• Cool and cut into squares-- enjoy-- enjoy-- enjoy.

MAPLE PECAN SHORTBREAD SQUARES

Steps:

• Preheat an oven to 175 degrees C (350 degrees F)
• Combine the flour and 75g light brown muscovado sugar in a mixer until well combined.
• Mix in the softened butter until a dough has formed.
• Press into a lined 20x20cm baking dish, and prick with a fork. If you don't have an 20x20cm dish you can use any rectangular dish. You may just have to make more shortbread, but that's never a bad thing!
• Bake the shortbread in the preheated oven for about 20-30 minutes (depending on the amount of shortbread you make). It should look puffy and golden brown when done.
• While the shortbread is baking, beat the egg in a mixing bowl along with 75g light brown muscovado sugar, maple syrup, and pecans.
• Pour the pecan mixture over the hot shortbread and return to the oven. Continue baking until firmed, about 20-25 minutes. Remove from the oven, and immediately run a knife around the edges to prevent sticking if the mixture has got past the baking parchment. Cool completely, then cut how ever you like. ENJOY!

MAPLE PECAN SHORTBREAD SQUARES

Steps:

• Directions: 1. Preheat an oven to 350 degrees F (175 degrees C). 2. Combine the flour and 1/3 cup brown sugar in a mixer. Mix in the softened butter until a dough has formed. Press into an ungreased 8x8-inch baking dish, and prick with a fork. 3. Bake the shortbread in the preheated oven until golden brown, about 20 minutes. While the shortbread is baking, beat the egg in a mixing bowl along with 1/3 cup brown sugar, maple syrup, and pecans. Pour the pecan mixture over the hot crust, and return to the oven. Continue baking until firmed, 12 to 15 minutes. Remove from the oven, and immediately run a knife around the edges to prevent sticking. Cool completely, then cut into 1-inch squares to serve.

MAPLE APPLE PIE PROTEIN SQUARES

Steps:

• Line a 9x13-inch baking dish with parchment paper.
• Combine applesauce, maple syrup, and almond butter in a large mixing bowl. Add oat flour, cinnamon, cocoa, and protein powder; mix until well combined. Spread into the prepared dish.
• Refrigerate until firm, about 1 hour. Cut into 30 squares and wrap in parchment paper.

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 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 PECAN SQUARES

Steps:

• 1. Base: Preheat oven to 350 degrees to cook cookie base.
• 2. Rub the flour, sugar and butter together in bowl, mix well and press firmly into 8 x 10" pan.
• 3. Bake for 5 minutes.
• 4. Remove from oven and set aside.
• 5. Topping: Combine sugar and syrup in pot.
• 6. Simmer on stove for 5 minutes.
• 7. Cool and pour over the beaten eggs.
• 8. Stirring well add the remaining ingredients.
• 9. Pour over the partially baked dough and bake at 450 degrees for 10 minutes.
• 10. Reduce heat to 350 degrees and continue to bake for 20 minutes longer.
• 11. Cool and cut into squares-- enjoy-- enjoy-- enjoy. Bet you can't eat just one.

MAPLE PECAN SQUARES

Steps:

• Preheat oven to 350. Carefully line a 9" square baking pan with heavy-duty aluminum foil, letting the foil extend up the sides and over the edges of the pan. Butter the foil liner.
• To make crust: In a large bowl, stir together flour, brown sugar and salt until blended. Using a pastry blender or 2 knives, cut the butter into the dry ingredients until mixture forms large, coarse crumbs the size of small peas. Press the crumb mixture into the bottom of 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 filling: In a saucepan over medium heat, combine the butter, maple syrup and brown sugar; stir together until the butter melts and brown sugar dissolves. Bring to a boil and boil for 1 minute. Remove from heat and immediately stir in the cream. Then stir in the pecans. Pour the hot filling over the partially baked crust, spreading it evenly to the edges with a spatula.
• Bake on middle oven rack, until the filling is set when you give the pan a gentle shake, 22-25 minutes. During baking, the filling will bubble vigorously, then the bubbles will subside and become smaller toward the end of baking. Transfer to a wire rack to let cool until firm, about 1-1/2 hours.
• Using the ends of the foil liner, carefully lift the maple pecan square in its liner from the baking pan. Run a small knife around the edges of the square to loosen it from the foil. Using a large, sharp knife, cut into 25 small squares. The squares will easily slide off the foil. Store in an airtight container at room temperature for up to 3 days.

MAPLE SQUARES WITH WALNUTS

Steps:

• 1. Preheat oven to 350°. 2. Butter and flour an 8″ square baking pan 2. In a food processor, process butter, 1 cup flour, and 1/4 cup maple sugar until combined; 3. Transfer to pan and press evenly into bottom. 4. Bake until lightly browned, about 15 minutes. 5. Beat remaining flour and maple sugar with brown sugar, maple syrup, walnuts, salt, and eggs together. 6. Pour over baked crust. 7. Bake until filling is golden brown and set, 30-40 minutes.

WHITE CHOCOLATE AND MAPLE RICE KRISPIE SQUARES

Steps:

• Line an 8x8inch pan with baking paper and set aside.
• Melt the butter in a pan over a low heat.
• Add the marshmallows and stir until melted.
• Break up the white chocolate, add it and stir until melted.
• Remove from the heat.
• Stir in the maple syrup.
• Add the rice krispies and mix them in.
• Press into the prepared pan using a greased spatula to achieve a smooth top.
• Put in the fridge to chill and set, around 10 minutes.