Cozy Maple Bars (Printable Version)
Soft cake-like bars with a rich maple glaze, ideal for pairing with coffee or tea.
# What You'll Need:
→ Bar Base
01 - 1/2 cup unsalted butter, softened
02 - 1 cup light brown sugar, packed
03 - 2 large eggs
04 - 1/2 cup pure maple syrup
05 - 1 tsp vanilla extract
06 - 1 3/4 cups all-purpose flour
07 - 1/2 tsp baking powder
08 - 1/2 tsp baking soda
09 - 1/4 tsp salt
→ Maple Glaze
10 - 2 tbsp unsalted butter
11 - 1/4 cup pure maple syrup
12 - 1 cup powdered sugar, sifted
13 - 1/2 tsp vanilla extract
14 - Pinch of salt
# How To Make:
01 - Preheat the oven to 350°F. Line a 9x9-inch baking pan with parchment paper and lightly grease the paper.
02 - In a large bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy.
03 - Beat in the eggs one at a time. Add the maple syrup and vanilla extract, mixing until the batter is well blended.
04 - In a separate bowl, whisk together the flour, baking powder, baking soda, and salt until evenly distributed.
05 - Gradually add the dry ingredients to the wet mixture, stirring gently just until the flour streaks disappear.
06 - Spread the batter evenly in the prepared pan. Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean.
07 - Allow the bars to cool completely in the pan before applying the glaze.
08 - In a small saucepan, melt the butter with the maple syrup over low heat. Remove from heat and whisk in powdered sugar, vanilla, and salt until smooth.
09 - Spread the glaze evenly over the cooled bars. Allow the glaze to set firmly before slicing into squares.
# Expert Advice:
01 -
- They come together in under an hour and genuinely taste like you fussed over them.
- The maple glaze is so smooth and rich it feels like a little luxury, but it's honestly just three ingredients.
- These stay soft for days—if they last that long—making them perfect for gift-giving or sneaking bites throughout the week.
02 -
- Don't slice the bars while the glaze is still warm—it'll crack and separate instead of holding that beautiful glossy finish.
- Room temperature ingredients really do make a difference; cold butter and eggs create a denser crumb that feels more like shortbread than tender cake.
03 -
- Sift your powdered sugar for the glaze even if it seems unnecessary—it prevents lumps and gives you that silky, smooth finish that looks intentional.
- If your glaze is too thick, add a tiny splash of milk or cream to loosen it; if it's too thin, sift in a bit more powdered sugar and whisk gently.