Maple Nut Chocolate Chip Cookie Bars Food

MAPLE CHOCOLATE CHIP COOKIE BARS

Steps:

• Preheat the oven to 350 degrees.
• Mix the dry ingredients together in a large bowl.
• Mix the wet ingredients together in a separate bowl.
• Stir everything together until well combined.
• Pour batter into a well-oiled 8 x 8 baking dish.
• Bake the bars for 10-15 minutes, or until top is set and lightly golden. Don't overbake!

CHOCOLATE MAPLE NUT BARS

Steps:

• Preheat oven to 350°F.
• In a large bowl, combine flour, sugar and salt; cut.
• in margarine until crumbly.
• stir in 1 beaten egg.
• Press evenly in a 9x13" pan.
• Bake for 25 minutes.
• Meanwhile, in medium bowl, beat sweetened condensed milk, remaining egg and flavoring; stir in nuts.
• Sprinkle chocolate chips evenly over the prepared crust. Top with the nut mixture. Bake for 25 minutes more or until lightly brown.
• Cool. Cut into bars.
• Store tightly covered at room temperature. Makes 24-36 bars.

MAPLE NUT GOODIE BARS

Steps:

• Line 15x10x1-inch baking pan with foil. Butter or spray foil with nonstick cooking spray.
• In large saucepan, melt chocolate chops and 1 cup of the margarine over low heat, stirring frequently. Remove saucepan from heat. Add peanut butter; mix well.
• Spread half of mixture in buttered foil-lined pan. Freeze 10 minutes or until set. Place pan in refrigerator.
• Meanwhile, stir peanuts into remaining chocolate mixture. Set aside.
• Melt remaining 1 cup margarine in large saucepan over low heat. Gradually stir in evaporated milk. Stir in pudding mix. Cook until mixture is slightly thickened, stirring constantly. Do not boil. Remove saucepan from heat. Add powdered sugar and maple flavor; mix well. Cool about 10 minutes or until slightly cooled.
• Carefully spread pudding mixture over chilled chocolate layer. Refrigerate 30 minutes.
• Stir reserved chocolate-peanut mixture. Drop by spoonfuls onto chilled pudding layer; spread to cover. Refrigerate at least 3 hours or until firm. Cut into bars. Store in refrigerator.

MAPLE NUT CHOCOLATE CHUNK COOKIES

Steps:

• Heat oven to 350°F. In medium bowl, stir together flour, baking powder, salt and allspice until blended; set aside. In large bowl, beat melted butter, brown sugar and granulated sugar with electric mixer on medium speed 2 minutes or until light and creamy. Add egg and 1 teaspoon maple flavoring; beat on low speed until blended. Add flour mixture; beat until soft dough forms. Stir in nuts and chocolate chunks.
• Onto ungreased cookie sheets, drop dough by rounded measuring tablespoonfuls 1 inch apart. Bake 9 to 11 minutes or until edges are light brown. Cool 1 minute; remove from cookie sheets to cooling racks.
• In medium bowl, stir together half-and-half, 2 tablespoons butter, the corn syrup, 1 teaspoon maple flavoring and 1/4 cup powdered sugar until blended and smooth. Slowly stir in 1 1/2 cups powdered sugar until blended. If necessary, stir in remaining 1/4 cup powdered sugar, 1 tablespoon at a time, until smooth and desired spreading consistency. For each cookie, spread about 1 1/2 teaspoons frosting almost to edge; let stand until set. Store in airtight container.

CHOCOLATE MAPLE BARS

Steps:

• In a large bowl, cream the shortening, syrup and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, milk and vanilla. Combine the flour, baking powder and salt; add to creamed mixture and mix well. Remove half the batter to another bowl., Combine melted chocolate and pecans; stir into 1 bowl of batter. Spread into a greased 13x9-in. baking pan. Add coconut to remaining batter. Spread carefully over chocolate batter. , Bake at 350° until a toothpick inserted in the center comes out clean, about 25 minutes. Cool completely on a wire rack., For frosting, in a small bowl, beat butter until smooth. Gradually add the confectioners' sugar and cocoa. Gradually add syrup, beating until smooth. Fold in marshmallows. Frost bars.

CHEWY CHOCOLATE CHIP-NUT BARS

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• In a bowl cream together butter with sugar and 1/2 cup brown sugar until light and fluffy (about 4 minutes).
• Add in water, maple extract and 2 egg yolks (reserve the whites in another bowl) beat for 2-3 minutes.
• Mix together the flour, salt, baking soda and baking powder and cinnamon (if using) then add to the creamed mixture; mix until combined.
• Spread the batter into the prepared baking dish.
• Sprinkle the chocolate chips on top of the batter.
• Beat the egg whites until soft peaks form, then add in in 1/2 cup brown sugar; blend well.
• Spread the egg white mixture over the top of the chocolate chips.
• Sprinkle the top with chopped nuts.
• Bake for about 35 minutes or until the meringue is light brown.
• Cut the bars while still hot.