Maple Syrup Bars are made with real maple syrup so every single bite in insanely rich and delicious. These maple syrup bars are so easy to make, and such a traditional dessert to serve up.
I love using real maple syrup in my baking. It can be used as a replacement for sugar, but in this recipe it’s used in addition to brown sugar. It makes for a sweet, sticky treat! The filling reminds me of a little of what you find in a butter tart (another addiction of mine). I guess it’s somewhat similar, but instead of using corn syrup, maple syrup is used instead. I only buy the real maple syrup. It’s a little more expensive, but the taste makes up for the extra money you spend. It’s so worth it.
Maple Syrup Bars
These bars are pretty easy to make. You don’t any fancy candy thermometers or even an electric mixer. It’s a couple steps because you have to bake the crust first, but even still it’s certainly not hard to make.
They cut into squares much easier when they are completely cool. If you jump the gun and try and cut a piece while they are still warm, expect a little bit of a mess! I couldn’t wait to try one and it was so good, but got all over the place!
Do I Have To Use Real Maple Syrup
Yes, you want to ensure you are using real maple syrup. If you don’t you will find your maple bars will be lacking in flavor quite a bit. So make sure you take the time to look and buy a true maple syrup. You can thank me later!
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I recommend using one of the maple syrups from Maple Lifestyle. Sooooo good!
Can I Swap Walnuts in the Recipe
If you don’t want the walnuts in the recipe you are more than welcome to leave them out or replace another nut like pecans or even slivered almonds. I enjoy the crunch that goes along with these maple syrup bars.
If you want a smoother texture just leave the nuts out. Either route is amazing on flavor.
How to Make Crust for Maple Syrup Bars
For the crust on these maple syrup bars, I simply did a basic crust. I mixed flour, butter, and brown sugar together and mixed until it was crumbly. Then I pressed it into a baking pan and baked it for 10 minutes and then set it aside.
Then in a saucepan on the stove, I began working on the filling for your bars. Once it was fully mixed I then poured the mixture over the top and finished baking the maple syrup bars in the oven.
How to Tell When Maple Bars are Done
You can tell when your bars are getting close to done as they will not really move if you gently jiggle the pan. You can also take a toothpick and stick in the center of the bars. If it comes out clean they are done.
How to Store Maple Syrup Bars
You can store your maple syrup bars in an airtight container on the counter for 5-7 days. Slice and serve up when you get a craving. These are best when served in the first few days of making them.
Looking for More Easy Bar Recipes
- Mud Hen Bars |These are unlike any other bars you have had. This easy bar recipe is one that the whole family will enjoy. Give this recipe a try today, and let me know how you like them.
- Sour Cream Raisin Bars | These sour cream raisin bars are tangy, sweet, and loaded with flavor. The crumble topping adds so much texture to these bars.
- Pecan Cake Bars | If you are a fan of pecans, this cake bar recipe is dynamite. Tender, light, and loaded with amazing flavor. Little bits of pecan in every single bite.
- Marshmallow Bars | Here is a fantastic bar recipe that is loaded with tender marshmallows in every single bite. Whip these up for a mid-week dessert, midnight snack and more.
You also MUST try this Maple Almond Popcorn, Maple Pecan Squares and Maple Syrup Cheesecake. Soooo yummy.
Can You Freeze Maple Syrup Bars
Yes, you can freeze these maply bars. Just cook them as directed and allow them to fully cool. Then slice or place in the freezer whole. You will want to place in an airtight container that has been wrapped around aluminum foil.
Store up to three months and then thaw the bars on the counter for a quick thaw or even in the fridge overnight.
If you love maple syrup this maple syrup dessert recipe is one that is unique and different. I love making these up for a sweet treat to break up a busy week.
How often do you use maple syrup in your baking?
Maple Syrup Bars
If you like butter tarts, then you will LOVE this dessert! Maple + butter tarts are combined to make these incredible, sweet and delicious squares. Oh Canada!
- ½ cup butter, softened
- ¼ cup brown sugar
- 1 cup flour
- 1 cup maple syrup
- ¾ cup brown sugar
- ½ cup walnuts, chopped
- ¼ cup butter
- 2 eggs
- 2 tbsp flour
- pinch of salt
- Preheat oven to 350°F. Combine butter, brown sugar and flour and stir until the mixture is crumbly. Press mixture into an 8 inch greased baking pan. Bake for 10 minutes. Remove and set aside.
- In a saucepan, combine the maple syrup, brown sugar and walnuts and bring to a boil. Reduce heat and cook over medium-low heat for 5 minutes. Remove from heat and add butter and stir until melted.
- In a bowl, beat the eggs with the flour and salt. Add egg mixture to maple syrup mixture and stir to combine. Pour over the base and bake for another 25 to 30 minutes, or until set. Cool completely before cutting.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 317Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 62mgSodium: 122mgCarbohydrates: 43gFiber: 1gSugar: 31gProtein: 3g
I made these yesterday. They are amazing! The only problem is how they stuck to the bottom of my glass pan. They didn’t cut and come out of the pan clean. Should I be using a spray or greasing the glass pan?
Stacie Vaughan says
I’m happy to hear you liked them! I’m sorry you had issues with them sticking to the pan. I’ve updated the recipe to add that in. Thanks for bringing it to my attention.
Also try parchment paper you can then lift the whole thing out
Oh the smell sorting through the house is amazing from these bars! I’m struggling to get them to “set” though! They have been in the oven for 40 minutes and still bubbling /jiggly! What did I do wrong? Thinking I should have used a 9×9 pan vs 8×8
Any advice would help! Did others bake longer than 20-30 min? I don’t want my crust to burn!
Stacie Vaughan says
Sorry to hear you are having some issues! How did it end up turning out? Was it still really liquidy after cooking longer? They will set more after they cool down.
So these are really just pecan pie bars. Not really maple and way too sweet. Disappointing recipe. And they are gooey to the point of gross
Fauzia Iqbal says
I plan to make them in mini pie crust pre-made tarts. Any suggestion on how long to bake them? Also, would it be best to let the filling cool down before adding the eggs, so they don’t start cooking? Thanks in advance!
Stacie Vaughan says
You can temper the eggs so they don’t cook (and don’t end up with scrambled eggs). Add a small amount of the hot mixture to the eggs and stir together. Then add the warmed egg mixture into the hot mixture.
I use premade tarts for my butters. I bake for 20 to 25 minutes at 350F. I’m thinking it should be around there too since they are similar.
Tried this today and the crust disappeared. Took it out, let it cool a few hours and when I cut it, I noticed it was like cutting through soft butter. The topping was sticky and looked nothing like the photo, although still tasty. But the crust was gone. It seems like the topping just soaked through it and it’s just a pan of topping. While it’s good, it’s too sweet to eat this way and certainly can’t be cut like a bar (too gooey.) If the crust had held up, that would temper the sweetness. I reviewed the recipe and checked amounts, I did everything right so I’m not sure what else I could do about the crust.
I just had the same problem the crust disappeared making it impossible to cut and serve. It was all mush although it tasted very good without a base it can’t be cut into bars. Any ideas?
The crust disappeared and the whole pan was mush. Not sure what to do different because they tasted hood but couldn’t cut into bars. Any ideas?
I’m trying these tonight but I’m going to use bourbon maple syrup, a friend of mine taps their own and this year tried making bourbon maple syrup for the first time.
Hopefully, this will add a nice twist to it
Jeri Thompson says
I made these today and they taste great. I don’t think they turned out, there is no gooey there, it’s more like a crumbly brownie consistancy. I couldn’t pick one up. I think my mistake was using wheat flour, recipes never turn out well for me with wheat flour. What do you think? The flour? I will make this again — with white bleached processed flour. LOL, with all the butter and sugar/syrup in the recipe, and I take a stand with the flour!