Baked Maple Bars

 

Maple Bars

1 ½ cups milk

1/3 cup shortening

4 T. sugar

2 tsp salt

¼ cup lukewarm water

2 tsp. cinnamon

2 (1/4 oz.) envelopes yeast (2 tsp. yeast)

2 large eggs, beaten

4 ¾ cups flour (Rebecca added way more—1 cup or more)

Icing

1/3 cup butter

1 cup packed brown sugar

¼ cup milk

1 ½ cups powdered sugar

2 tsp mapleine

In saucepan, scald milk, add shortening, 3 T. sugar, salt, and cinnamon. Stir to combine and cool.

In mixing bowl, add water, yeast, and remaining 1 T. sugar. Let sit for 5 min. After yeast is foamy and milk mixture is lukewarm, add eggs to yeast mixture. Then add milk mixture to yeast and gradually add flour. Let mixer knead dough for 3-5 minutes. Let raise for an hour or until double in size.

Punch down and roll out into a large rectangle about 1” thick. Cut the rectangle in half, and then into 6 pieces for a total of 12. Put on a jelly roll pan and let raise for about 20 minutes.

While they are raising, preheat oven to 425. Bake bars for about 7-8 min. or until light golden brown. Let cool slightly before icing. Make icing while bars are raising:

In small pan mix butter, brown sugar, and milk. Bring to boil over medium and simmer 3 minutes. Remove from heat and cool for 15 minutes. Add mapleine and powdered sugar and blend with a hand mixer.

Here is what Rebecca said to do:

So I just rolled the dough out in the cookie sheet then melted 1 T butter to spread over them then cut them into 35 pieces. The butter keeps them from all sticking together. Then I dumped the frosting on and spread it around. I give them an 8 compared to maple bars and a 6.5 for an overall dessert. Rebecca says to add more sugar to the frosting to make it thicker—probably 2 –2 1/2 cups total.

Final note from Mel. It looks like she did 30 pieces, but I’ll verify. She also said they are really good the first day, and then afterward they aren’t as great. I also think she’s got very high standards, so I would probably have rated them higher. We’ll see once I try them.