Jeanne Bauer's maple macadamia bars from Rose's Christmas Cookies by Rose Levy Beranbaum

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Jane on January 01, 2014

    I had mixed results with this cookie. The maple caramel topping was very runny even after cooling for a few hours. I had to put the tray in the fridge before I could cut them and then at the party they were oozing a lot as they warmed. They tasted good and they got praised but if I make them again I will boil the syrup for longer or bake them for longer. I also wasn't sure about the point of the side crusts (beyond maybe keeping the runny topping in place?). The picture in the book had no pieces with side crusts and I decided it would look strange on the plate, some with and some without so I cut all the side crusts off which seemed a waste (I would rather have had more crust under the cookies as it was quite thin).

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