ANNOUNCING: Change is part of life, and apparently, it's part of blogging, too. As of September 5, 2013, I'm merging The Virtual Goody Plate with Disco Mom Takes on the World and whatever else may henceforth spill from my fingertips (and kitchen), into one great new blog. I hope you'll join me there in exclaiming, "THIS IS AWESOMELAND."

Thursday, December 3, 2009

Macademia-Maple Sticky Bars (by Michelle)

Guest Baker Michelle was one of my roommates and best friends at college. Later she became my favorite sister-in-law so the fun just continues. She lives in Harrogate, England.
These were really great. Something totally different from the ordinary Christmas plate fare that will stand-out. I took them to work and all of my co-workers raved about them. One even said "these taste like something you would get at Betty's." Supremely high praise indeed. The crust is like a maple cookie and the top is made like candy, but you don't need a candy thermometer. I am not a fan of ginger, but the crystallized ginger in this really help add flavor to these bars and keep them from being too sweet. A big hit.

I made these without reading the instructions fully so I accidentally added all the brown sugar into the crust. I also didn't have maple sugar so I used golden caster sugar instead. Caster sugar is a more finely ground sugar than standard granulated. Even with these two changes, it turned out fantastic. I am sure it would be even better made 100% correctly. When I had made the topping and put it on, I was worried it wouldn't set, but it did. They looked and tasted great.Macademia-Maple Sticky Bars
1/2 cup plus 6 T (1 3/4 sticks) unsalted butter, softened, plus more for dish
1 1/4 cups all-purpose flour
1/2 teaspoon salt
3/4 cup coarsely chopped toasted macadamia nuts (about 4 ounces)
1/4 cup plus 3 T packed light-brown sugar
2 teaspoons pure maple syrup
1/4 cup finely chopped crystallized ginger
1/4 cup plus 1 1/2 teaspoons maple sugar
2 T light corn syrup
3 T heavy cream

1. Butter an 8-inch square baking disch; line with parchment, allowing a 2-inch overhang on 2 sides. Butter lining (not overhand); set aside. Whisk flour, 1/4 teaspoon salt, and 1/4 cup nuts in a bowl.

2. Preheat oven to 350 degrees. Put 1/2 cup butter and 1/4 cup brown sugar into the bowl of an electric mixer fitted with the paddle attachmnet; mix on medium speed until pale and fluffy. Mix in flour mixture and 1 teaspoon maple syrup. Press dough evenly onto bottom of prepared dish. Refrigerate 30 minutes. Bake until set in center and pale golden, 22 to 25 minutes. Transfer to a wire rack; let cool slightly.

3. Put remaining 6 tablespoons butter and 1/2 cup nuts into a small saucepan. Cook over medium-high heat, stirring constantly, until butter is very foamy and nuts are fragrant, 2 to 3 minutes. Add remaining 1/4 teaspoon salt, 3 tablespoons brown sugar, 1 teaspoon maple syrup, the ginger, maple sugar, corn syrup, and cream. Boil, stirring constantlly, 2 minutes. Spread over crust. Let cool completely. Run a knife around non-partchment sides; lift out of dish by overhang. Cut into sixteen 2-inch squares. Bars can be stored in an airtight container at room temperature up to 3 days.Recipe from marthastewart.com

No comments:

Related Posts Plugin for WordPress, Blogger...