Can I use maple extract instead of syrup?

You can, but it won’t have the same depth. Pure maple syrup adds moisture, richness, and authentic flavor that extract alone can’t replace.

How do I keep the bars chewy?

Don’t overbake. Remove the bars when the center is just set — they’ll continue to firm up as they cool. That’s key for chewy maple pecan cookie bars.

Can I double the recipe?

Yes! Use a 9×13-inch pan and bake for about 30–32 minutes. Watch for golden edges and a shiny top.

What’s the best maple syrup to use?

Go for dark amber Grade A or “Grade B” if available — it has a richer, caramelized flavor perfect for brown butter maple bars.

Do these travel well?

Yes, they’re sturdy enough for picnics, bake sales, and gift boxes. Just separate layers with parchment to prevent sticking.

Can I skip the glaze?

Absolutely. They’re still delicious plain — a quick dust of powdered sugar works too.

Easy Maple Pecan Cookie Bars – Your New Fall Dessert Favorite

Description

These Maple Pecan Cookie Bars are everything cozy baking should be — soft, chewy, and full of brown butter and real maple flavor. Toasted pecans add nutty crunch, while pure maple syrup creates a deep caramel sweetness. Perfect for make ahead Thanksgiving desserts, gifting, or any crisp fall day.

Ingredients

Scale

For the Bars:

½ cup (1 stick) unsalted butter
¾ cup light brown sugar, packed
¼ cup pure maple syrup (Grade A dark or amber preferred)
1 large egg + 1 egg yolk, room temperature
1 teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon fine sea salt
¾ cup toasted pecans, roughly chopped

Optional Maple Glaze:

½ cup powdered sugar
2 tablespoons pure maple syrup
1 teaspoon milk or cream
Pinch of salt

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Instructions

Brown the Butter:
In a light-colored saucepan, melt butter over medium heat. Stir until golden with brown specks at the bottom and a nutty aroma, about 5–6 minutes. Remove from heat and cool for 5 minutes.
Mix Wet Ingredients:
In a large bowl, whisk brown butter, brown sugar, and maple syrup until glossy. Add egg, yolk, and vanilla. Whisk until smooth.
Add Dry Ingredients:
Sift flour, cinnamon, and salt over the bowl. Fold gently until no dry streaks remain.
Fold in Pecans:
Add chopped toasted pecans and mix until evenly distributed. Batter should be thick and glossy.
Bake:
Spread into an 8×8-inch parchment-lined pan. Bake at 350°F (175°C) for 22–25 minutes, until edges are golden and center is just set.
Cool Completely:
Allow bars to cool in the pan for at least 30 minutes before slicing or glazing.
Make the Glaze (Optional):
Whisk powdered sugar, maple syrup, milk, and salt until smooth. Drizzle over cooled bars and let set for 15–20 minutes.
Slice & Serve:
Lift from the pan and cut into 16 squares. Serve warm or at room temperature.

Notes

Make Ahead: Store in an airtight container at room temperature up to 3 days, or refrigerate up to 5.
Freezing: Freeze unglazed bars up to 2 months. Thaw overnight and glaze before serving.
Texture Tip: Slightly underbake for soft centers that firm as they cool.
Flavor Tip: Use dark maple syrup and lightly toast pecans for maximum depth.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 235 kcal
Sugar: 19 g
Sodium: 110 mg
Fat: 13 g
Carbohydrates: 26 g
Fiber: 1 g
Protein: 2.8 g
Cholesterol: 45 mg