Tuesday, March 27, 2007

Tuesday Tipsy Treat

Say that three times fast!!!

Oh, I had such high hopes for a chewy bar cookie with this recipe. My hopes were shattered, though, when a snack cake emerged from the oven instead. I had a feeling from the smooth, silky appearance of the batter that it was going to turn out more cake-like than a chewy bar cookie, though. Sadly, I was right. Sometimes I just hate being right.

The batter tastes wonderful (yes, I licked the spoon after I spread the batter in the pan) and the smell of these when they're baking is heavenly. As a matter of fact, I am pretty sure that heaven smells like this. The glaze is like that of a glazed donut...a glazed donut spiked with bourbon, that it. I love the crackly, sugary glaze. It adds a nice boozy sweetness.

This "snack cake" tastes divine. It is delicious. I was only disappointed in the recipe because I thought it would have the chewy texture of a bar cookie. After all, it did come from a cookbook called "Bar Cookies A to Z". Oh, well. If you are looking for a great snack cake to take to a gathering or to an office meeting, this would be a great choice. If you're looking for a boozy bar cookie, you'll have to keep looking...this is NOT it.

Bourbon & Maple Bars

Source: Bar Cookies A to Z – Marie Simmons

2 cups unbleached all-purpose flour
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter, softened
1 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup maple syrup
2 tablespoons bourbon
1 cup chopped pecans

1 cup confectioners’ sugar
2 tablespoons maple syrup
2 tablespoons bourbon

Preheat the oven to 350 degrees F. Lightly butter a 13-x-9-inch baking pan.

To make the batter:

Sift together the flour and baking powder; set aside. In a large bowl, cream the butter and brown sugar with an electric mixer until light. Gradually beat in the eggs and vanilla until blended. Combine the maple syrup and bourbon; add in a slow, steady stream, beating gently until blended.

Stir in the flour mixture until blended. Add the pecans or walnuts; stir to blend.

Spread the batter in the prepared pan. Bake for 35 minutes, or until the edges begin to pull away from the sides of the pan. Cool on a wire rack, and glaze the bars while still warm.

To make the glaze:

Sift the confectioners’ sugar into a small bowl. In a separate bowl, stir together the maple syrup and bourbon. Add the liquids to the confectioners’ sugar, stirring until smooth. Drizzle the glaze over the warm bar cookies, spreading it into a thin, even layer. Cool thoroughly before cutting into bars.

Notes: Make sure to use pure maple syrup, not maple-flavored pancake syrup. I halved this recipe and baked it in an 8x8-inch pan. I also used pecans since I don’t like walnuts. My bars needed exactly 30 minutes to bake. I let them cool completely and then wrapped in plastic wrap to sit overnight for best flavor before cutting into bars.


Paul said...

These look really good!

Mindy said...

Hi, Paul. These "bars" are really delicious. I couldn't really get a good picture of them, but they taste wonderful nonetheless.