Maple Walnut Sticky Bars with Clove Scented Shortbread

Yield: 16, 2"x2" bars

These shortbread bars have an irresistible crisp cookie bottom with a subtle hint of sweet, aromatic clove. The topping is quick and requires no additional baking. The result is a gooey toffee nut topping with a deep maple flavor. These bars are the perfect accompaniment with a strong hot cup of coffee. Sweet, sticky, buttery and absolutely divine!

SHORTBREAD
Butter, at room temperature		½ cup (4 oz.)
All purpose flour		1 ¼ cup (160g)
Kosher salt		½ teaspoon
Ground cloves		1 teaspoon
Light brown sugar, firmly packed		¼ cup
Pure maple syrup		1 teaspoon

Preheat oven to 350. Butter an 8 inch square baking pan. Line with parchment paper allowing a two inch overhang on two sides. Butter the lining (not overhang) Whisk together flour, salt, and ground cloves. Put ½ cup butter, and ¼ cup brown sugar into the bowl of an electric mixer fitted with a paddle attachment; mix on medium speed until pale and fluffy. Add flour mixture and 1 teaspoon maple syrup. Press dough evenly into bottom of prepared pan and chill 30 minutes or overnight. Bake for 20-25 minutes until shortbread is a pale golden color and set in the middle.

WALNUT TOPPING
Butter		9 tablespoons
Walnut halves		2 cups
Pure maple syrup		1 ½ teaspoons
Maple sugar		¼ cup plus 2 tablespoons
Salt		¼heaping teaspoon
Light corn syrup		3 tablespoons
Heavy cream or evaporated milk		¼ cup + 1 ½ teaspoons

Place butter and walnuts in a medium sized saucepan and cook over medium high heat, stirring constantly until nuts are fragrant. This will take 3-4 minutes and you will also see the butter become foamy. Add maple syrup, sugar, salt, corn syrup and cream. Boil, stirring constantly for 2 minutes. Remove from heat and let stand for 2 minutes. Spread over the shortbread crust and let completely cool. Lift shortbread out of dish using the parchment overhang. Cut into sixteen 2 inch squares. Store in an airtight container up to 3 days. Bars also freeze well for up to one month.