Maple Hazelnut Bars

  I really need to get over the baking trend at our house. However, I could not resist these Maple Hazelnut Bars from Better Homes and Gardens Holiday Baking 2006. Hazelnuts are my favorite of the nuts and I measured  out what I needed and  saved the rest for me to snack on.
  These are so good, very rich, so you need to cut them into very small bars. I would leave the chocolate drizzle off the next time as they are very good without it. It will remind you of pecan pie only in a bar. Great to take to a afternoon tea or evening dessert party.
Maple Hazelnut Bars
2  (3 ounce pkgs.) cream cheese softened
1 ½ cups packed brown sugar (divided)
½ cup butter, softened
1 teaspoon vanilla
2 cups all purpose flour
3 eggs
⅔ cup light corn syrup
¼ cup pure maple syrup or maple flavored syrup
¼ cup whipping cream
¼ cup butter, melted
⅛ teaspoon salt
2 cups chopped hazelnuts toasted
2 ounces semi-sweet chocolate, ½ teaspoon shortening
  Preheat oven to 350°. Lightly grease a 13 x 9 baking pan. 
For crust: In a large bowl, combine cream cheese, ½ cup of the brown sugar, the half cup of softened butter and vanilla. Beat with an electric mixer until well mixed. Add flour stirring by hand if necessary to get it all mixed in. Pat into prepared pan. Bake for 15 to 18 minutes or until edge is lightly brown.
  For Filling: In a bowl, beat eggs with a fork. Stir in remaining brown sugar, the corn syrup, maple syrup, whipping cream, the ¼ cup melted butter and the salt. Mix well. Stir in the nuts. Pour filling over crust in pan. Bake for 25 to 30 minutes or until mixture is golden. Cool in pan on a wire rack. When cool, drizzle with the chocolate, shortening melted together and cooled. Really not necessary for the taste is great without it.

1 comment:

  1. These sound positively SINFUL. Can't wait to try them, Ha ha! Love this one. Now it's back to the closet cleaning for me. Ug.


Hi...we'd love to hear from you.