The savory warmth from maple syrup is the key ingredient to these tasty Maple Walnut Bars. They're made with Duncan Hines Classic Yellow Cake Mix, so they're guaranteed a winner at bake sales, community events, and club gatherings.
- 1 pkg Duncan Hines® Moist Deluxe® Classic Yellow Cake Mix
- 1/3 cup butter or margarine, melted
- 4 large eggs
- 1 1/3 cups Mrs. Butterworth's® Syrup or your favorite maple syrup
- 1/3 cup packed light brown sugar
- 1/2 tsp vanilla extract
- 1 cup chopped walnuts
- Preheat oven to 350 ºF. Grease 13x9-inch pan.
- Reserve 2/3 cup cake mix; set aside. Combine remaining cake mix, melted butter and 1 egg in large bowl. Stir until thoroughly blended. (Mixture will be crumbly.) Press into prepared pan.
- Bake 15 to 20 minutes or until light golden brown.
- Combine reserved cake mix, maple syrup, remaining 3 eggs, sugar and vanilla extract in large mixing bowl. Beat at low speed with electric mixer for 3 minutes. Pour over crust. Sprinkle with walnuts.
- Bake 30 to 35 minutes or until filling is set. Cool completely in pan. Cut into bars. Store in refrigerator.
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No Rating
Ceece (1 discussion) on May 18, 2011 at 03:08 PM
Hello there, I am new to the DH forum and to baking. I am interested in making these bars. When the recipe calls for "butter or margarine," is there one that more preferable than the other when baking? Also, would you typically use regular or unsalted butter? Any info or tips would help. Thanks! = )
Comment by: christyrrice (1 discussion) on Jun 16, 2011 at 10:50 AM
I just use the store brand butter, or margarine like Imperial that says "great for baking". Others have too much water content. I use regular butter unless the recipe calls for unsalted.
Comment by: darcy.perreault (no discussions) on Apr 15, 2013 at 02:39 PM
always use butter vs margarine whenever given a choice. The flavor is so much better and use unsalted butter unless otherwise stated.
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christyrrice (1 discussion) on May 7, 2011 at 07:08 PM
Try substituting crumbled lean fried bacon for the walnuts. Fabulous!!!
No Rating
SarahsMimi (1 discussion) on Sep 27, 2010 at 09:44 AM
Has anyone made this recipe and put a caramel glaze on top?
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rituaneja (3 discussions) on Dec 15, 2009 at 01:39 AM
its yuwwiee and can be stored for the brunch time
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lesnounours (1 discussion) on Dec 10, 2009 at 08:06 AM
Excellent
I did it for my husband's office and they loved it! A few people asked for the recipe.
I did it for my husband's office and they loved it! A few people asked for the recipe.
Rating:
sugarbaby (1 discussion) on Oct 12, 2009 at 09:10 PM
This recipe is wonderful expecially on a cool or cold day, let it sit for about 30 mins and still warm. I only make it during cool weather but everyone that has tried it has asked for it time and time again and all during the year. It's delicious!!!!
Comment by: PigeonAnnie (no discussions) on Dec 21, 2010 at 11:50 PM
When I made these the first time, I pressed the crumb mixture too hard into the pan before baking and the result was a tough texture. The next time I lightly pressed the dry cake mixture into the pan and it worked fine. I am making them for Charistmas gifts and cutting them into small squares placed on an edible candy plate I make with a mold with a raised leaf design.
Comment by: ANMARIE_WILSON (3 discussions) on Jan 17, 2012 at 10:38 PM
to PigeonAnnie.. please tell us how to make these edible candy plates!!!! I'm excited... I want to try this!
