Description
These Maple Pecan Cookie Bars combine the rich sweetness of maple syrup with crunchy toasted pecans for a deliciously chewy and nutty treat. Perfectly baked to golden edges and a soft center, these bars are ideal for an afternoon snack or dessert.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, melted
- 1 cup brown sugar, packed
- ½ cup maple syrup
- 1 teaspoon vanilla extract
Add-ins
- 1 cup chopped pecans
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is at the right temperature for even baking.
- Prepare Pan: Grease a 9×9-inch baking pan or line it with parchment paper to prevent sticking and make removal easier.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Combine Wet Ingredients: In a large mixing bowl, blend the melted butter and packed brown sugar until smooth and creamy. Stir in the maple syrup and vanilla extract thoroughly.
- Combine Wet and Dry: Gradually add the dry mixture into the wet ingredients, stirring gently just until incorporated to avoid overmixing.
- Add Pecans: Fold in the chopped pecans evenly to distribute the nuts throughout the batter.
- Bake: Pour the batter into the prepared baking pan, spread evenly, and bake for 25-30 minutes until the edges turn golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the bars cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before cutting into rectangular bars for serving.
Notes
- For extra flavor, toast the pecans lightly before adding them to the batter.
- You can substitute walnuts for pecans if preferred.
- Ensure not to overbake to keep the bars moist and chewy inside.
- Store leftover bars in an airtight container at room temperature for up to 3 days.
