…Oh does this ever look good! When I saw the first photo I thought Walnut Pie, sort of along the lines of Pecan Pie but upon reading realized that this is minus the sugary, corn syrupy filling and then I knew this was my kind of recipe.
…It’s a cold, drizzly, dreary day here in Missouri and now I’m dreaming of a slice of this and a hot cup of tea – yum!
I lived in Ontario for 8 years and loved visits to the sugar shacks more than any other winter adventure. Syrup frozen on snow and licked like a popsicle: a sweet wonderland. Now in Florida, maple syrup is one of my favorite ways to bring a bit of Canada into our mouths. Can’t wait to try these!
“Sugaring off” in Quebec sounds like a dream. And between Wisconsin and watching the documentaries Inside Job & Client 9 (back to back nights), I went to bed with a heavy heart. Think i may need to lean on some good old-fashioned baking to bring my optimism back.
What are you doing to yourself, Amelia? Yes, bake something. But not from that crazy backwards issue of Martha Stewart Living that they sent you. We need to move forward.
man, i miss maple syrup. the summer i spent working on farms in quebec gave me total fantasies about returning to the “sugar shacks” in march…some day…and making maple candy in the snow like little house in the big woods! so awesome.
Thanks for sharing your experience with this recipe ~ I am thinking of making them myself and your description helped me. I think today I’m going to try and the roasted tomatoes with maple syrup as a side dish for dinner ~
Tim, I just recently found your blog and I have to say that I love all the recipes you are posting. This one sounds outstanding! Just saved it to try when I have some time to bake this weekend. Thanks. Kirsten
Tim, the squares look awesome, but what I’m really envious of is your experience in Quebec! Before moving to Chicago, I lived in Ontario for most of my life and so had access to plenty of Canadian maple syrup, but I never had the chance to venture into Quebec for a sugaring off. Maybe this would be something even my parents would enjoy doing with me on a visit home…
OMG: you are such a inspiration & so motivating!!
i love good maple syrup!!
tim, what brand knife is in that awesome photo…love the shiny blade against the “baked” parchment paper & the “texture” of the maple squares!
Linda, it is a Wusthof knife. I don’t know anything about knives, my mom gave me those as a gift. They are definitely good looking.
Yes to Pam. May truth and beauty prevail in WI.
This is the best use of heavy cream I’ve seen in a long time. Thanks for giving me a fantastic vacation idea, too; it’s nice to find wintry getaway inspiration that’s not all about Mexico or the Caribbean. Heading up north sounds like a wonderful way to seize the season!
growing up between quebec and ontario, i feel like my sense of nationalism was cultivated during elementary school visits to sugar shacks. nothing felt more Canadian (or exciting!) at the time than eating strips of maple syrup that were poured onto fresh snow to make candy.
in sweden maple syrup is priced like gold, but the next time i get my hands on some, i am making these squares!
Comment #2: Wusthof rules. And, total agreement with your Martha Stewart comment. On the west coast the magazine arrives about a week behind everywhere else (including the grocery stores rendering us 2nd class citizens, which has been my 20 year gripe about the enterprise ), so I didn’t know your exact reference until today. Blah. Not enough to say about spring OR beauty this month. Though, I am digging the orange lipstick. :)
Wow! I’m sorry…. they look so beautiful that I’m at a loss of words right now (covering eyes with hand). Are there other nuts that could be used like pecans or brazilian nuts?
Hi Kartik, Sure, you could do this with other nuts. I think pecans would also be good with the maple. Brazil nuts seem like more of a challenge. Good luck!
Oh man. I have been looking for something maple-y for some time and this could very well be it! Thanks so much for sharing. Along with Saveur, I love your blog too. :)
Well I really wanted to make this because it looks absolutely delish.. but didn’t have everything in the pantry! So I used half maple half golden syrup (sorry Canadians I know it’s a sin) and we don’t get maple sugar here in Australia so I had to use raw sugar (blaspheming again sorry)… then I had no walnuts either so opted for a mixture of all the bits and pieces in my cupboard: hazelnuts, coconut, dried dates and figs, and almond dark chocolate! HAHA It turned into a totally different recipe – fruit and nut! – so we’ll see how it turns out…no great hopes though. I’m sure it’s nothing to the sugary simplicity above!
Hi Cindy- First of all, maple sugar is easy to find online if you wanted to order it. It is sold at Whole Foods and even at some local grocery stores, check the baking aisle. As for substitutes, I don’t know. The maple sugar has a really concentrated flavor, so simply adding some maple syrup to the granulated sugar is not going to cut it. especially here, where there isn’t enough other liquid to reduce to make up for the additional moisture. You could try maple extract. You could also just try making it with white sugar.
My eyes mIsted over as I read onE for the pan, I thought of my mother. She said things like “one for the pot” and lovely old-style cooking as her speciality.
These bars sound so wonderful and are just the thing she would have baked in that “domain” of hers. I am doing these ones.
I wonder if it would be nice to have some good old recipes mentioned as I am so fond of those memories, and, wouldn’t`you know it….. they include food!
tj says:
March 10th, 2011 at 10:46 am
…*sigh*thud!* ;o)
…Oh does this ever look good! When I saw the first photo I thought Walnut Pie, sort of along the lines of Pecan Pie but upon reading realized that this is minus the sugary, corn syrupy filling and then I knew this was my kind of recipe.
…It’s a cold, drizzly, dreary day here in Missouri and now I’m dreaming of a slice of this and a hot cup of tea – yum!
…Thank you for sharing and blessings too… :o)
Tim says:
March 10th, 2011 at 11:01 am
tj, this is great rainy day food. enjoy.
Christine (Cook the Story) says:
March 10th, 2011 at 11:11 am
I lived in Ontario for 8 years and loved visits to the sugar shacks more than any other winter adventure. Syrup frozen on snow and licked like a popsicle: a sweet wonderland. Now in Florida, maple syrup is one of my favorite ways to bring a bit of Canada into our mouths. Can’t wait to try these!
elizabeth / sophisticated pie says:
March 10th, 2011 at 11:19 am
gotta love a “bar” especially if you’re in the midwest! These look especially yummy; maple syrup just can’t be beat!
popcorn plays says:
March 10th, 2011 at 11:23 am
i had my first cabane à sucre experience last week, at the au pied de cochon outpost! it was OUTRAGEOUS!! i think i’m still recovering.
Caroline Shields says:
March 10th, 2011 at 11:25 am
Oh my!
amelia says:
March 10th, 2011 at 11:47 am
“Sugaring off” in Quebec sounds like a dream. And between Wisconsin and watching the documentaries Inside Job & Client 9 (back to back nights), I went to bed with a heavy heart. Think i may need to lean on some good old-fashioned baking to bring my optimism back.
Tim says:
March 10th, 2011 at 11:54 am
What are you doing to yourself, Amelia? Yes, bake something. But not from that crazy backwards issue of Martha Stewart Living that they sent you. We need to move forward.
E says:
March 10th, 2011 at 11:59 am
man, i miss maple syrup. the summer i spent working on farms in quebec gave me total fantasies about returning to the “sugar shacks” in march…some day…and making maple candy in the snow like little house in the big woods! so awesome.
Mr. Puffy says:
March 10th, 2011 at 11:59 am
Thanks for sharing your experience with this recipe ~ I am thinking of making them myself and your description helped me. I think today I’m going to try and the roasted tomatoes with maple syrup as a side dish for dinner ~
My Kitchen in the Rockies says:
March 10th, 2011 at 1:04 pm
Tim, I just recently found your blog and I have to say that I love all the recipes you are posting. This one sounds outstanding! Just saved it to try when I have some time to bake this weekend. Thanks. Kirsten
Pam @ Sticks forks Fingers says:
March 10th, 2011 at 1:12 pm
We’ll see if simply the cojured up smell, taste and texture of your bars will hold me, or if I’ll have to break down and bake them.
Love your WI graphic. How ever so dissapointing to think how little regard we collectively offer our educators. May Truth and Beauty prevail in WI.
Katie says:
March 10th, 2011 at 1:36 pm
Tim, the squares look awesome, but what I’m really envious of is your experience in Quebec! Before moving to Chicago, I lived in Ontario for most of my life and so had access to plenty of Canadian maple syrup, but I never had the chance to venture into Quebec for a sugaring off. Maybe this would be something even my parents would enjoy doing with me on a visit home…
linda says:
March 10th, 2011 at 2:38 pm
OMG: you are such a inspiration & so motivating!!
i love good maple syrup!!
tim, what brand knife is in that awesome photo…love the shiny blade against the “baked” parchment paper & the “texture” of the maple squares!
Kasey says:
March 10th, 2011 at 2:46 pm
That whole maple syrup section is this month’s Saveur has been taunting me. These look beautiful. I’m dying to check out Montreal.
Tim says:
March 10th, 2011 at 2:51 pm
Linda, it is a Wusthof knife. I don’t know anything about knives, my mom gave me those as a gift. They are definitely good looking.
Yes to Pam. May truth and beauty prevail in WI.
Maddie says:
March 10th, 2011 at 3:28 pm
This is the best use of heavy cream I’ve seen in a long time. Thanks for giving me a fantastic vacation idea, too; it’s nice to find wintry getaway inspiration that’s not all about Mexico or the Caribbean. Heading up north sounds like a wonderful way to seize the season!
Laura @ Sprint 2 the Table says:
March 10th, 2011 at 3:57 pm
these look dangerously good. brilliant addition of cream. what about some fresh whipped cream? maybe with a little gran marnier… *drool*
kickpleat says:
March 10th, 2011 at 5:19 pm
These look amazing Tim! A much more decadent version of a butter tart – I love it. And sitting in heavy cream? Oh man, too much awesomeness!
Chris says:
March 11th, 2011 at 1:56 am
omg. i was seriously just thinking about these the other day and couldn’t find a recipe online. every search i tried turned up the wrong thing.
had these in fifth grade at boarding school in new york, and have been craving them ever since. you’ve made my year!
Shaheen {The Purple Foodie} says:
March 11th, 2011 at 11:00 am
You have the knack of picking out the best recipes and sharing them. :)
Kimberley says:
March 11th, 2011 at 1:24 pm
Oh my gosh, a sugar shack! I love traditions like these, and the idea of a completely maple-centric meal. I bet it was epic.
Sasha says:
March 11th, 2011 at 2:20 pm
these look lovely.
growing up between quebec and ontario, i feel like my sense of nationalism was cultivated during elementary school visits to sugar shacks. nothing felt more Canadian (or exciting!) at the time than eating strips of maple syrup that were poured onto fresh snow to make candy.
in sweden maple syrup is priced like gold, but the next time i get my hands on some, i am making these squares!
Pam @ Sticks Forks Fingers says:
March 11th, 2011 at 8:02 pm
Comment #2: Wusthof rules. And, total agreement with your Martha Stewart comment. On the west coast the magazine arrives about a week behind everywhere else (including the grocery stores rendering us 2nd class citizens, which has been my 20 year gripe about the enterprise ), so I didn’t know your exact reference until today. Blah. Not enough to say about spring OR beauty this month. Though, I am digging the orange lipstick. :)
Tim says:
March 11th, 2011 at 8:48 pm
Shaheen- you are sweet! Thanks, for being such a loyal supporter.
Tim says:
March 11th, 2011 at 8:50 pm
Oh, and Chris, made your year!?!?! You do exaggerate. But I am glad you found your recipe. Enjoy!
Vickie says:
March 13th, 2011 at 2:23 pm
I will be making these with Michigan maple syrup!!
anna hedworth says:
March 14th, 2011 at 8:48 am
THESE LOOK AMAZING!! We don’t get such a rnage of maple syrups over here in England, but I’m going to make these with whatever I can get asap. xx
Kartik @ Bakeology 101 says:
March 15th, 2011 at 12:38 am
Wow! I’m sorry…. they look so beautiful that I’m at a loss of words right now (covering eyes with hand). Are there other nuts that could be used like pecans or brazilian nuts?
Tim says:
March 15th, 2011 at 12:51 pm
Hi Kartik, Sure, you could do this with other nuts. I think pecans would also be good with the maple. Brazil nuts seem like more of a challenge. Good luck!
Racehl says:
March 27th, 2011 at 9:59 pm
Oh man. I have been looking for something maple-y for some time and this could very well be it! Thanks so much for sharing. Along with Saveur, I love your blog too. :)
Katie says:
March 31st, 2011 at 6:38 pm
Well I really wanted to make this because it looks absolutely delish.. but didn’t have everything in the pantry! So I used half maple half golden syrup (sorry Canadians I know it’s a sin) and we don’t get maple sugar here in Australia so I had to use raw sugar (blaspheming again sorry)… then I had no walnuts either so opted for a mixture of all the bits and pieces in my cupboard: hazelnuts, coconut, dried dates and figs, and almond dark chocolate! HAHA It turned into a totally different recipe – fruit and nut! – so we’ll see how it turns out…no great hopes though. I’m sure it’s nothing to the sugary simplicity above!
Cindy says:
February 10th, 2012 at 10:06 am
Can you give me a suggestion if I have only white sugar and maple syrup. I don’t have or know where to get maple sugar. Thanks
Tim says:
February 10th, 2012 at 10:26 am
Hi Cindy- First of all, maple sugar is easy to find online if you wanted to order it. It is sold at Whole Foods and even at some local grocery stores, check the baking aisle. As for substitutes, I don’t know. The maple sugar has a really concentrated flavor, so simply adding some maple syrup to the granulated sugar is not going to cut it. especially here, where there isn’t enough other liquid to reduce to make up for the additional moisture. You could try maple extract. You could also just try making it with white sugar.
shakti says:
July 28th, 2013 at 3:14 am
My eyes mIsted over as I read onE for the pan, I thought of my mother. She said things like “one for the pot” and lovely old-style cooking as her speciality.
These bars sound so wonderful and are just the thing she would have baked in that “domain” of hers. I am doing these ones.
I wonder if it would be nice to have some good old recipes mentioned as I am so fond of those memories, and, wouldn’t`you know it….. they include food!