Festive Maple Chewy Bars

Last November, I pulled a pan of these from the oven just as my neighbor knocked on the door. The smell of maple and toasted pecans drifted out, and she asked if I was running a bakery. I wasn't, but I handed her a warm bar anyway, and she's been asking for them ever since.

I made these for a potluck once, and someone asked if I'd ordered them from a fancy bakery. I didn't correct them right away. There's something satisfying about a simple recipe that tastes like you spent all day on it, especially when you didn't.

Ingredients

• Unsalted butter (softened): This is the backbone of the shortbread, so let it sit out for an hour until it's truly soft, not just cool or melted.
• Granulated sugar: Creaming this with the butter creates tiny air pockets that make the base tender instead of dense.
• All-purpose flour: Measure it by spooning into the cup and leveling off, packing it down will make the dough tough.
• Salt: A small amount sharpens the sweetness and keeps everything balanced.
• Pure maple syrup: Use the real stuff, not pancake syrup, the flavor difference is night and day.
• Light brown sugar (packed): This adds a molasses note that deepens the maple without overwhelming it.
• Large eggs: They bind the topping and give it that set, sliceable texture once cooled.
• Melted butter: Adds richness to the topping and helps it spread evenly over the base.
• Pure vanilla extract: Just a hint rounds out the maple and makes the whole thing smell like a hug.
• Chopped pecans or walnuts (toasted): Toasting them for five minutes in a dry skillet wakes up their oils and adds a nutty crunch that's impossible to skip.

Instructions

Prep the pan:

Line your baking pan with parchment, letting the edges hang over like little handles. You'll thank yourself later when you lift the whole slab out in one piece.

Make the shortbread:

Cream the butter and sugar until it looks pale and fluffy, then mix in the flour and salt until it clumps together. Press it into the pan with your fingers, getting it flat and even in the corners.

Bake the base:

Fifteen minutes at 350°F will set it without browning. It should feel firm to the touch but still pale.

Mix the topping:

Whisk the maple syrup, brown sugar, eggs, melted butter, flour, vanilla, and salt until smooth. Fold in the toasted nuts last so they stay evenly distributed.

Bake it all:

Pour the maple mixture over the hot base and return it to the oven. After 20 minutes, the top will be golden and set with a slight jiggle in the center that firms up as it cools.

Cool and slice:

Let the pan cool completely on a rack, then lift it out using the parchment. Use a sharp knife to cut clean bars, wiping the blade between cuts.

Save

I brought these to a December gathering, and my cousin's kid asked if they were candy. They're not, but they disappeared faster than anything else on the table. Sometimes the best compliment is silence and empty plates.

How to Store Them

Stack the bars between sheets of parchment in an airtight container and keep them at room temperature for up to four days. If you want them to last longer, refrigerate them for a week or freeze them for up to three months, thawing at room temperature before serving.

Ways to Switch It Up

Swap the pecans for almonds or hazelnuts, or mix in a handful of dried cranberries for a tart contrast. A drizzle of melted white chocolate or a sprinkle of flaky sea salt turns them into something you'd see in a bakery window.

Serving Suggestions

These are perfect on their own with coffee, but if you want to go all out, serve them warm with a scoop of vanilla ice cream or a dollop of whipped cream.

• Cut them into smaller squares for a dessert platter or cookie exchange.
• Wrap individual bars in cellophane and tie them with ribbon for edible gifts.
• Pair them with hot cider or spiced tea for a cozy winter afternoon.

Save

There's something about the smell of maple and butter that makes a kitchen feel like home. I hope these bars do the same for you.

Recipe Questions & Answers

→ Can I substitute pecans with other nuts?

Yes, almonds or walnuts work well as alternatives, offering different flavor profiles to suit your taste.

→ How do I ensure the shortbread base stays crisp?

Press the dough evenly and bake until it’s set but not browned to maintain a firm, crisp base.

→ What’s the best way to toast the nuts?

Toast them in a dry pan over medium heat until fragrant and lightly browned, stirring frequently.

→ Can I prepare these bars ahead of time?

Yes, they store well at room temperature for a few days or refrigerated for longer freshness.

→ Any tips for slicing the bars neatly?

Allow the bars to cool completely on a wire rack, then use a sharp knife for clean slices.