Get the Recipe: Maple Walnut Squares
Delicious sweet maple walnut squares, with a shortbread base, a maple syrup filling and lots of walnuts!
Ingredients
Crust:
- 1 cup all-purpose flour, spooned and levelled
- 1/4 cup white granulated sugar
- 1/4 teaspoon salt
- 1/2 cup butter, cold, and cut into 8 pieces
- 1/4 cup walnuts, finely chopped (or pecans)
Filling:
- 2 large eggs
- 1/2 cup brown sugar
- 2 Tablespoons all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup pure maple syrup
- 1/4 cup heavy whipping cream, 35%
- 1 Tablespoon vanilla
- 2/3-3/4 cup walnuts, chopped (or pecans, or a mixture of both)
Instructions
- Preheat oven to 350F (regular bake setting/not convection or fan-assisted). Line an 8-inch metal square baking pan (preferably with straight sides) with parchment paper, leaving an overhang on at least two sides, to use as handles to lift the squares out of the pan later.
- In a medium bowl, add the flour, sugar, salt and walnuts. Add the cold butter pieces and use a pastry cutter or two knives to cut the butter into the flour mixture until the butter pieces are no larger than pea-sized. Pour the mixture into the prepared baking pan and press firmly and evenly into the pan.
- Bake the crust in the centre of the preheated 350F oven until golden and set, about 18-20 minutes. Remove from oven, but leave the oven on.
- While the crust is baking, whisk together all the filling ingredients except for the walnuts and set aside. Measure out the walnuts and have ready.
- Once the base crust is out of the oven, scatter the walnuts evenly over the top of the crust. Re-whisk the filling, then pour the filling over the nuts and crust. Use a fork to evenly distribute the nuts floating on top, if necessary.
- Place into the 350F oven and bake until filling is set and the top is deep golden, about 30-35 minutes. Cool completely in the pan on a cooling rack, then carefully lift out of the pan using the parchment paper edges. (I like to refrigerate for a bit before cutting into squares, just to make the whole process neater, but the squares are quite sturdy without refrigerating, once cooled.) Cut into squares. Eat as is, or serve on a dessert plate with a dollop of whipped cream and a scattering of nuts.
Notes
Tips!
Be sure to chop the walnuts for the base quite fine, as larger pieces will make the squares more difficult to cut later.
Refrigerating the squares before cutting will make neater squares.
For perfect squares, trim the outside by a 1/2-inch or so all the way around before cutting into squares.
If you like the sweet/salty combination, sprinkle some finishing salt (like Maldon's/Fleur de Sel) on top as soon as the squares come out of the oven.
Be sure to read the notes above this Recipe Card for more tips on making this recipe.
Serving: 1serving, Calories: 306kcal, Carbohydrates: 37g, Protein: 4g, Fat: 16g, Saturated Fat: 7g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 57mg, Sodium: 224mg, Potassium: 130mg, Fiber: 1g, Sugar: 26g, Vitamin A: 356IU, Vitamin C: 0.1mg, Calcium: 51mg, Iron: 1mg
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