Maple Hazelnut Bars

By lindybug

Ingredients

• 2-3 oz pkgs cream cheese, softened
• 1 1/2 cups packed brown sugar, divided
• 1/2 cup butter, softened
• 1 tsp vanilla
• 2 cups all purpose flour
• 3 eggs
• 2/3 cup light corn syrup
• 1/4 cup pure maple syrup
• 1/4 cup whipping cream
• 1/4 cup butter, melted
• 1/8 tsp salt
• 2 cups chopped hazelnuts, toasted
• 2 oz semisweet chocolate
• 1/2 tsp shortening

Details

Servings 36

Preparation

Step 1

Preheat oven to 350 degrees. Lightly grease a 13x9x2" baking pan; set aside. For crust: In a large bowl, combine cream cheese, 1/2 cup brown sugar, 1/2 cup butter and vanilla. Beat with an electric mixer on med-high speed until well mixed. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in remaining flour. Pat mixture into prepared pan. Bake for 15-18 min or until edge is lightly brown.

For filling: In a bowl, beat eggs with a fork. Stir in remaining brown sugar, corn syrup, maple syrup, whipping cream, the 1/4 cup melted butter and the salt. Mix well. Stir in nuts. Pour filling over crust in pan. Bake for 25-30 min or until mixture is golden and bubbly. Cool in pan on a wire rack.

In a small saucepan, combine semisweet chocolate and shortening; heat and stir over low heat until melted. Drizzle over bars. Let stand until set. Cut into bars.

*After toasting hazelnuts, rub warm nuts with a clean kitchen towel to remove loose skins.
**To bake ahead, prepare, bake and drizzle bars with chocolate as directed. Layer bars between sheets of waxed paper in an airtight container; cover. Chill for up to 3 days