Look for walnut halves from California. They have none of the rancidity often found in already chopped walnuts.
- Portion size 40 servings
- Credits : Holiday Celebrations: 2007
MethodLine 13- x 9-inch (3.5 L) metal cake pan with parchment paper or grease.
Base: In bowl, beat together butter, sugar and salt until fluffy; stir in flour and walnuts. Press into prepared pan; prick all over with fork. Bake in centre of 350°F (180°C) oven until golden brown, about 15 minutes. Let cool on rack.
In bowl, beat butter, maple syrup and extract and vanilla until creamy; beat in sugar in 2 additions. Spread on base.
Press walnuts, in 8 rows of 5, into icing. Refrigerate until firm, about 1 hour. (Make-ahead: Remove from pan; wrap and refrigerate for up to 5 days. Or overwrap in heavy-duty foil; freeze for up to 1 month.) Cut into bars.
Nutritional facts Per bar: about
- Sodium 39 mg
- Protein 1 g
- Calories 118.0
- Total fat 8 g
- Cholesterol 14 mg
- Saturated fat 4 g
- Total carbohydrate 12 g
- Iron 2.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 5.0