Rating: 2.5 stars
6 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2

Lightly pat the flour mixture into the bottom of the pan so the crust bakes evenly. Pine nuts can be expensive; pecans are a less pricey but equally delicious alternative.

Julianna Grimes
Recipe by Cooking Light September 2013

Gallery

Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary

hands-on:
14 mins
total:
55 mins
Yield:
Serves 25 (serving size: 1 bar)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Weigh or lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, powdered sugar, cornstarch, and 1/8 teaspoon salt, stirring with a whisk. Cut in cream cheese and butter with a pastry blender or two knives until mixture resembles coarse meal. Transfer mixture to a 9-inch square metal baking pan coated with cooking spray; pat mixture evenly into pan. Bake at 400° for 18 minutes or until lightly browned.

  • Reduce oven temperature to 350°.

  • Combine maple syrup and next 3 ingredients (through eggs), stirring with a whisk. Stir in pine nuts. Pour syrup mixture over crust, spreading nuts evenly over top. Sprinkle with remaining 1/2 teaspoon salt. Bake at 350° for 25 minutes or until set. Cool. Cut into 25 squares.

Nutrition Facts

99 calories; fat 3.2g; saturated fat 0.9g; mono fat 0.9g; poly fat 1.1g; protein 1.7g; carbohydrates 16.2g; fiber 0.2g; cholesterol 18mg; iron 0.5mg; sodium 87mg; calcium 25mg.
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