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If you like maple, you’ll love these dainty, sweet-and-salty crackers full of buttery, nutty flavor. If not, Mary suggests substituting corn syrup for maple syrup and vanilla extract for the maple flavoring. Either way, these snacks make a yummy, low-cost gift for neighbors and relatives! Mary Shivers - Ada, OK
This recipe is:
Contest Winning
Quick
Diabetic Friendly
Nutritional Facts 1 crisp equals 104 calories, 8 g fat (3 g saturated fat), 11 mg cholesterol, 47 mg sodium, 9 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.
Originally published as Maple Walnut Crisps in Simple & Delicious November/December 2009, p37
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Reviewed on Dec. 10, 2011 by bootsielala
I made a mistake and forgot to put in the maple syrup and flavoring. Afterward,I put the 2 lq. together with a little water and used a cake decorating syringe and it was easier than when I did it correctly. the mistake way clumped nicely and didn't spead all over the pan.
Reviewed on May. 22, 2011 by KarlaCoon
I've made these several times and they always are a hit. Just be sure to boil the sugar and butter mixture long enough.
Reviewed on Dec. 11, 2010 by mysticull
This is one of my son's favorite Christmas treat. I use only 1/2 cup butter and between 1/2 - 3/4 cup b. sugar to keep them a little healthier and they are still great!!!!
Reviewed on Mar. 31, 2010 by deslauriers
Easy pecan pie tasting bars. I used whole grain club crackers. It adds a little something.
Reviewed on Feb. 09, 2010 by mko20886
I took ZTRAK's comments to heart when I made this recipe. If you search for "Homemade Candy Bars" on this site you will get hints on how to alter the recipe to suit your tastes. I used 4 T. maple syrup instead of 2T. I added 1/4 c. evaporated milk and 2 c. vanilla wafer crumbs. I also added a second layer of 42 crackers. I followed the directions in "Homemade Candy Bars" more closely than the directions in this recipe. The result was quite good. This recipe was a good starting point for my finished product.
Reviewed on Oct. 25, 2009 by ZTRAK
Unfortunately, there are problems with this recipe. First, only 42 crackers will fit on a 15" x 10" baking pan. Also, the topping is entirely too wet. It soaks into the crackers and some of the crackers tend to float on top of each other. The tops never appear dry after baking even longer than the recommended time. They are a sticky mess. I may try the recipe again using only 1 stick (1/2 cup) butter instead of a full cup as listed.
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