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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 24 |
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A buttery shortbread crust is covered with a rich maple flavored topping that is just loaded with pecans and cashews. A little piece is all you'll need.Karen Haen, Sturgeon Bay, Wisconsin Ingredients:
2 cups king arthur unbleached all-purpose flour |
1/4 cup sugar |
1/2 teaspoon salt |
1/2 teaspoon baking powder |
1 cup cold butter, cubed |
topping: |
1 cup packed brown sugar |
1 cup maple syrup |
3/4 cup butter, cubed |
1-1/2 cups coarsely chopped cashews |
1-1/2 cups coarsely chopped pecans |
3 tablespoons heavy whipping cream |
Directions:
1. Line a 13-in. x 9-in. baking pan with foil; grease the foil and set aside.
2. In a large bowl, combine the flour, sugar, salt and baking powder. Cut in butter until mixture resembles coarse crumbs. Press into prepared pan. Bake at 350° for 25-30 minutes or until golden brown.
3. Meanwhile, in a large saucepan, combine the brown sugar, syrup and butter. Bring to a boil over medium heat; cook and stir for 3 minutes. Remove from the heat; stir in the cashews, pecans and cream.
4. Pour over crust. Bake 25-30 minutes longer or until filling is set. Cool on a wire rack. Using foil, lift bars out of pan. Discard foil; cut into bars. Yield: 2 dozen.
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