For this week’s edition of dorm baking, I decided to move on to a new fall flavor. Although I would be more than happy to continue with pumpkin, sweet potatoes, and squash, it only seemed fair to give some of the other flavors a chance. Pretty soon it will be winter (so excited for Christmas already!), and ginger and peppermint will be replacing pumpkin, cinnamon, and maple. My sister is also a maple addict and will add it to anything and everything, including coffee. So here are maple syrup bars.
The recipe called for walnuts, which would taste delicious with the crispy maple glaze, but I was informed there is a nut allergy in the dorm. To get a variety of textures, I sprinkled some oats on top instead. They crisped up pretty well and still gave the bars a bit of a crunch. The brown sugar-butter base is nice and sweet, but if I were making the recipe again, I would probably add some ingredients to make it a little more interesting. Maybe some spices or crushed gingersnap cookies. The filling is nice and gooey but firms up nicely while cooking, so the bars aren’t too messy. The cooked syrup caramelizes on the edges for a sweet crunch. A really easy recipe that creates a great fall dessert! I got two thumbs up and “awesome” as a review.
Maple Syrup Bars recipe found here
½ cup butter, softened
¼ cup brown sugar
1 cup flour
1 cup maple syrup
¾ cup brown sugar
½ cup walnuts (I omitted these)
¼ cup butter (I used a bit less)
2 tbs flour
pinch of salt
- Preheat the oven to 350F. Make the base by combining butter, brown sugar, and flour until crumbly and then press into an 8inch baking pan. Cook for 10 minutes
- Make the topping by combing maple syrup and brown sugar in a saucepan. Bring to a boil, then turn to medium-low heat and cook for 5 more minutes. Next add the butter and stir and remove from heat.
- Beat the eggs, flour, and salt in a bowl. Then add to the syrup mixture and stir. Pour over the base.
- Cook for 25-30 minutes or until filling has firmed up. Allow to cool before eating.