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MAPLE PECAN WALNUT BAR COOKIES

Technically, I wasn’t inspired to make this recipe from seeing it on Pinterest (in fact, it was right here on WordPress), but Project Pinterest has come to embrace much more than creating things inspired by lovely thumbnails on my virtual pin-up boards. It now really encompasses all of the things that I feel inspired to do… things I could just keep putting off indefinitely if I didn’t give myself a boost of motivation. And so, with that in mind and my Thanksgiving for Dummies afternoon fast approaching, I decided to knuckle down and prepare some yummy Thanksgiving-inspired treats in advance. I happened to come across this lovely post and the word “freezable” did it for me! I corresponded with the lovely Natalia of Hot, Cheap & Easy, asked a few questions about modifications I wanted to make, hurriedly scrawled a shopping list and sent my dear husband out into the cold November night to fetch the ingredients. The following recipe is the deliciously rich, nutty, sticky-sweet, syrupy result!

Chewy, nutty, maple-flavoured yumminess in a bite-sized bar cookie


Once cooled, transfer to cutting board…


… slice and enjoy!


MAPLE PECAN WALNUT BAR COOKIES
CRUST INGREDIENTS:
125 g unsalted butter, softened
1.25 dl packed light brown sugar
1 large egg yolk
3.75 dl unsifted plain flour
TOPPING INGREDIENTS:
2.5 dl packed light brown sugar
125 g unsalted butter, softened
.5 dl honey
.5 dl maple syrup
1.25 dl heavy cream
5 dl chopped walnuts
5 dl chopped pecans
DIRECTIONS:
Preheat oven to 180°C. Line bottom and sides of a pan (I used an IKEA Drömmar pan, dimensions: 37 x 25 x 3 cm) with aluminum foil, extending the ends of the foil beyond the two short pan sides.
Crust: In a medium bowl, with electric mixer on medium speed, beat butter until smooth and creamy. Beat in sugar and egg yolk until light and fluffy, 2-3 minutes. With mixer on low speed, beat in flour until mixture is smooth. Press mixture evenly into bottom of prepared baking pan and use the back of a metal spoon to smooth out. Bake for 12-15 minutes.
Topping: While crust is baking, in medium saucepan over medium-high heat, combine sugar, butter and maple syrup and honey; heat until butter is melted. Bring to boil; let boil three minutes. Remove from heat. Stir in light cream and walnuts. Pour mixture evenly over prepared crust. Return to oven. Continue to bake for approximately 20 minutes.
Cool completely in pan over wire rack. Lift foil by short sides and transfer bar to cutting board. Invert onto wire rack to carefully remove foil, then reinvert bar onto cutting board. Cut into 32 equal slices.
*Many thanks again to Natalia of Hot, Cheap & Easy for the great original recipe… and the advice and encouragement! xx
*Recipe closely adapted from this fabulous one
*These really do freeze/thaw beautifully. I know… I have snuck quite a few from the freezer myself! 😉

 

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Comments

    • Lol! Yes, I put on weight just thinking about them (but I blame it on the pregnancy 😉 ) Oh, and don’t forget to check out your nomination xx

    • They are really lovely! I doubt the ones I made will last beyond Saturday, but I’d definitely consider making another batch for Christmas! Good thinking, Carolyn 🙂

    • Oh great :)! I think it might need *something*… but I am not entirely sure. I noticed that it started to set a little in the saucepan as soon as the heat was off and that adding the cream somehow helped the consistency. I don’t know if coconut cream would work, or maybe just working faster than I did. Perhaps just working faster and having everything prepped in advance would do the trick. Also golden syrup or similar could replace the honey if you’re going vegan I am pretty sure 🙂

  10. yum these look wonderful!!
    all the recipes you post are alll so awesome – want to make it all! 🙂

  12. These look freakin’ awesome. I could make so much of the stuff you feature here – I look forward to when I get my new kitchen & I can! 🙂