Nut Bars
Square nut bars featuring a crisp crust, a rich maple cream layer, and a topping of walnuts or pecans.
Ingredients
all-purpose white flour
1 1/2 cups
salt
Generous 1/4 teaspoon
cold unsalted butter (1 1/4 sticks, cut into chunks)
1/2 cup plus 2 tablespoons
pure maple syrup
3 tablespoons
pure maple syrup
1 cup
heavy (whipping) cream
1/3 cup
light corn syrup
2 tablespoons
cold unsalted butter (1/2 stick, cut into chunks)
3/4 cup
sugar
3 tablespoons
all-purpose white flour
2 tablespoons
salt
1/8 teaspoon
large eggs
2
large egg yolk
1
vanilla extract
2 teaspoons
chopped pecans or walnuts (5 ounces, for topping)
1 1/4 cups
Instructions
1
Prepare the crust
Lightly grease a 9-by-13-inch baking pan or coat with nonstick spray. In a large bowl, thoroughly stir together the flour and salt. Using forks, a pastry blender, or your fingertips, cut in the butter until the mixture is the consistency of coarse meal. Sprinkle the maple syrup over the flour mixture and knead until the mixture holds together. (Alternatively, in a food processor, process the dry ingredients and butter in on/off pulses until the mixture is the consistency of coarse meal. Turn out the mixture onto a large sheet of wax paper. Sprinkle the maple syrup over the flour mixture and knead until the mixture holds together.) Firmly press the dough into the baking pan. Lay a sheet of wax paper over the dough, then press it out to the edges until flat and smooth on top. Refrigerate for 20 minutes. Peel off and discard the wax paper.
2
Bake the crust
Preheat the oven to 350 degrees F. Bake in the middle of the oven for 13 to 16 minutes, or until almost firm when pressed in the center and lightly browned at the edges. Transfer the pan to a wire rack and set aside.
3
Prepare the maple filling
Meanwhile, in a medium, heavy saucepan, combine the maple syrup, cream, and corn syrup. Bring to a boil over high heat, stirring constantly. Boil briskly, stirring occasionally, for 2 minutes. Remove from the heat. Stir in the butter until melted. Let stand until cooled slightly.
4
Mix egg mixture
In a medium bowl, stir together the sugar, flour, and salt. Using a fork, beat in the eggs and egg yolk and vanilla until well blended and smooth. When the maple mixture has cooled to barely hot, in a thin stream beat it into the egg mixture until evenly incorporated; be sure the maple mixture is not too hot, and add it slowly to avoid curdling the eggs.
5
Assemble and bake
Pour the maple mixture evenly over the baked layer. Sprinkle the pecans or walnuts evenly over the top. Bake in the middle of the oven for 20 to 25 minutes, or until nicely browned and barely firm when pressed in the center. Transfer the pan to a wire rack and let stand until completely cooled.
6
Cut and store
Using a large, sharp knife, cut the slab into 18 bars; wipe the knife clean between cuts. Store in an airtight container in the refrigerator for up to 10 days or freeze for up to 2 months.
