SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Maple-Nut Pie Bars

Makes: 24 servings Yield: 24 bars
Prep 25 mins Bake 350°F 40 mins
Maple-Nut Pie Bars
  •  Nonstick cooking spray
  • 1 1/4  cups  all-purpose flour
  • 1/2  cup  powdered sugar
  • 1/4  teaspoon  salt
  • 1/2  cup  butter, cut up
  • 2  eggs, lightly beaten
  • 1  cup  chopped mixed nuts or pecans
  • 1/2  cup  packed brown sugar
  • 1/2  cup  pure maple syrup
  • 2  tablespoons  butter, melted
  • 1/2  teaspoon  maple flavoring or 1 teaspoon vanilla
  • 1/2  cup  white baking pieces (optional)
  • 1  teaspoon  shortening (optional)
  • 24  pecan halves (optional)

1. Preheat oven to 350 degrees F. Line a 11x7x1 1/2-inch baking pan with foil, extending foil over the edges of pan. Lightly coat foil with cooking spray; set aside.

2. For crust, in a medium bowl, stir together flour, powdered sugar, and salt. Using a pastry blender, cut in the 1/2 cup butter until mixture resembles coarse crumbs. Press mixture evenly onto the bottom of prepared pan. Bake in the preheated oven about 20 minutes or until lightly browned.

3. Meanwhile, for filling, in a medium bowl, combine eggs, mixed nuts, brown sugar, maple syrup, the 2 tablespoons melted butter, and maple flavoring. Spread filling evenly over hot crust.

4. Bake about 20 minutes more or until filling is set. Cool in pan on a wire rack. Using the edges of the foil, lift the baked mixture out of the pan. Cut into bars.

5. For garnish, if desired, in a large glass measuring cup, combine white baking pieces and shortening. Microwave on 100-percent power (high) about 1 minute or until mixture is melted, stirring every 30 seconds. Spoon or drizzle with white chocolate mixture and top with a pecan half. Makes 24 bars.

From the Test Kitchen
  • Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 2 days.

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe