New Year Maple Bars (Printable Version)
Soft, tender bars infused with rich maple flavor and topped with creamy glaze—perfect for festive occasions.
# What You'll Need:
→ For the Bars
01 - 1/2 cup unsalted butter, melted
02 - 1 cup light brown sugar, packed
03 - 1/4 cup pure maple syrup
04 - 2 large eggs
05 - 1 teaspoon vanilla extract
06 - 1 1/4 cups all-purpose flour
07 - 1/2 teaspoon baking powder
08 - 1/4 teaspoon salt
→ For the Maple Glaze
09 - 1 cup powdered sugar, sifted
10 - 3 tablespoons pure maple syrup
11 - 1 to 2 tablespoons milk, as needed
12 - Pinch of salt
# How To Make:
01 - Preheat oven to 350°F. Grease and line an 8x8-inch baking pan with parchment paper.
02 - In a large bowl, whisk together melted butter, brown sugar, and maple syrup until smooth.
03 - Add eggs and vanilla extract to the butter mixture; whisk until fully combined.
04 - Sift flour, baking powder, and salt into the wet ingredients. Stir gently until just combined, avoiding overmixing.
05 - Pour batter into the prepared pan and smooth the top with a spatula.
06 - Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean. Cool completely in the pan on a wire rack.
07 - Whisk powdered sugar, maple syrup, milk starting with 1 tablespoon, and a pinch of salt until smooth and pourable. Add additional milk if needed to achieve desired consistency.
08 - Spread glaze evenly over cooled bars. Allow to set for 15 minutes, then cut into 12 bars.
# Expert Advice:
01 -
- The texture strikes this magical balance between cake and blondie that I havent found in any other treat - soft enough to melt in your mouth but with that perfect chew.
- You can mix these up in a single bowl while chatting with guests, no stand mixer required, which has saved me countless times when unexpected visitors drop by.
02 -
- Dont rush the cooling process before adding the glaze - I once got impatient and ended up with a runny mess that soaked into the bars instead of setting on top.
- The maple flavor actually intensifies overnight, so if youre planning for an event, these bars are actually better made a day ahead.
03 -
- The true secret to that perfect texture is measuring your flour by spooning it into your measuring cups rather than scooping - this prevents packing too much flour which can make the bars dry.
- When making the glaze, warm the maple syrup slightly before mixing with the powdered sugar - this helps prevent any little lumps from forming and creates that perfectly smooth finish.