Cream Nut Bars

Ingredients

• 1 pound White Fondant (Store-bought, ready-to-melt fondant is recommended for ease. Approximately 450g.)
• 1 teaspoon Maple Extract (Can substitute with vanilla extract, almond extract, or other flavorings as desired.)
• 1 cup Chopped Nuts (Any kind of nut meat, such as walnuts, pecans, or blanched almonds, cut into small pieces. Approximately 120g.)
• 1 teaspoon Neutral Oil or Cooking Spray (For greasing the pan, such as vegetable oil, canola oil, or a non-stick cooking spray.)

Instructions

1. 1Lightly grease an 8x8 inch (20x20 cm) square baking pan with neutral oil or cooking spray. Line the pan with parchment paper, ensuring there is an overhang on two opposite sides; this will create 'handles' to easily lift the set bars out later. If your nuts are not already chopped, prepare them by cutting into small, uniform pieces.
2. 2Place the white fondant in a heatproof bowl. Set this bowl over a saucepan containing about 1-2 inches of simmering water, ensuring the bottom of the bowl does not touch the water (this creates a double boiler). Gently melt the fondant, stirring occasionally with a spatula, until it is smooth and pourable. This process typically takes about 5-8 minutes. Once melted, carefully remove the bowl from the heat and stir in the maple extract until it is thoroughly combined and the fondant is evenly flavored.
3. 3Add the chopped nuts to the melted, maple-flavored fondant. Stir vigorously with the spatula to ensure the nuts are evenly distributed throughout the mixture. Immediately pour the entire fondant-nut mixture into the prepared 8x8 inch pan. Use your spatula to spread the mixture evenly across the bottom of the pan and smooth the top surface.
4. 4Allow the pan to stand undisturbed at room temperature for at least 2-3 hours, or place it in the refrigerator for 1 hour. The fondant must be completely firm and set before proceeding to the next step. This waiting time is crucial for the bars to hold their shape.
5. 5Once the fondant is completely firm, use the parchment paper overhangs to carefully lift the entire block of fondant out of the pan and place it onto a clean cutting board. Using a sharp knife, cut the fondant block into your desired bar shapes and sizes (e.g., 1x2 inch bars will yield approximately 32 bars). For neat edges, wipe the knife clean with a damp cloth between cuts if necessary.