12/16/2013

Maple Bars

Looking for a fabulous, simple, DELICIOUS dessert to take to those bazillion Christmas parties you have coming up over the next two weeks?  

Look no further.
Warm up the printer. Preheat the oven. Prepare for your brand new rank of chefy awesomeness.
You're welcome.

Saturday night my parents went to one of their many Christmas parties, at which they were reintroduced to the infamous Maple Bars. Every year a woman at the party makes them, and every year every single person at the party begs for her recipe. This year Dad must have given her a wink, Mom batted her eyelashes, because they returned home victorious with a hand written recipe for these local legends.

Sunday morning I received the recipe from my mother. Early Sunday afternoon I made them for my entire family.
 3/4 of the pan was gone before I could even take a picture of the cooled, finished product, and by 4:30 pm the entirety of the pan were floating in the bellies of the Cousino clan.

Allow me to put into prospective their deliciousness. They are on par with the famous Thelma's maple cream bread dough at all of the Vermont fairs. Like an ooey-gooey-pie-ish maple candy.

A Vermonter's wet dream.

They are amazing.  

Crust:

1 stick of softened butter
1 1/4 cup flour
1/3 cup granulated sugar

  • Mix and pat into the bottom of a greased 8x8 pan. Bake at 375 degrees F for 15 minutes (or until corners begin to turn a golden brown). 

Filling:

2/3 cup granulated sugar
2 eggs
3/4 cup VERMONT maple syrup (only the best, my friends. Only the best).
1 1/2 tsp vanilla
1/4 tsp salt
2 Tbl flour
1/2 cup nuts - optional
  • Turn oven down to 350 degrees F. Mix and pour filling over warm crust. Bake for 20-25 minutes (or until the top is a rich golden brown). 
  • Allow to cool completely (unlike my family did) before slicing into squares and serving. 
  • Enjoy the wrath of compliments and "can I have your recipe?" schmoozing that inevitably follows.

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