Shortbread Maple Bars

Shortbread Maple Bars have a buttery crust and topping with a delicious pecan, chocolate chip, and brown sugar filling. Crunchy, chewy – deliciously satisfying.

I have to warn you, these Maple Bars are a little addicting.

That buttery crust is also the topping, so yum! The center filling is sweet and scrumptious.

The idea came to me when I was making my Candied Shortbread Bars. They’re similar, but with a different filling.

Making Shortbread Maple Bars

Preheat the oven to 350° and line an 8 x 8″ (or 9 x 9″) baking dish with parchment paper.

Next, make the shortbread dough.

Beat the butter, both sugars, and vanilla until light and fluffy.

Then gradually add the flour until mixed and the dough forms.

Divide the dough into two halves, it doesn’t have to be exact.

Put one half on a plate for later, and put one half in the baking dish.

Press it down in an even, smooth layer, then bake until it’s golden brown, about 15 – 20 minutes.

Don’t skip this step or your bars will have soggy, gooey bottoms, and that’s just icky.

Meanwhile, make the filling in the same bowl you just made the dough in.

Mix together the brown sugar, maple syrup, melted butter, cinnamon, and flour.

Once combined, add the mini chocolate chips and chopped pecans. I love adding texture!

Once the crust is golden brown, remove it from the oven.

Carefully dollop the filling evenly over the crust. You won’t be able to spread it, which is why you must dollop.

Then, last step, put the lid on it. LOL

Adding the Shortbread Topping.

With the remaining shortbread dough, take small pieces and flatten them in your palm.

Lay small pieces evenly over entire top, overlapping until dough is used up.

Or, you can get fancy and roll it out and cut out shapes, but the rustic look works for me.

Pop it back into the oven for another 25 – 28 minutes, or until the top is golden brown.

It’s easier to cut these into bars when they’re still a little warm.

Once the shortbread is cooled completely, it becomes more set and crunchy, harder to cut with crisp lines.

Now listen, I don’t care if you don’t care. (wink) No matter what they look like, they’re going to taste amazing.

Store these bars in an air-tight container for about 5 days.

They also freeze well if you seal them in something air-tight for a couple, few months.

More Bar Recipes:

That doesn’t sound grammatical, but you know what I mean. I hope.

Anyway, making bars, as opposed to a pie or cake, is easier to share, easier to serve. They’re also easier to freeze or travel with. AND, you don’t need a fork.

Let’s hear it for finger food!

• Peanut Butter Chocolate Bars
• Granny Smith Harvest Bars
• Berry Oatmeal Bars
• Orange Cream Cheese Bars

…and so many more. Enter “bars” in the search bar, or click HERE for more Bar Recipes.

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Shortbread Maple Bars

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Until next time, have a wonder day and I hope this recipe blesses you and yours.

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My Collected Recipes

A quick mention of this wonderful blank recipe book that I helped to create with a very dear friend. Write in one or more recipes before giving it to that special person, then they can fill the remaining pages with their favorites, and/or have other special people write out recipes for them. It’s personal, and yes, it takes time and effort — something we’ve gotten away from with all this technology. Check it out HERE where you can order it in a hard or soft cover. Once there, click on READ SAMPLE to see the pages within. I especially like the “measurements and conversions” page. Also, I make no money from any sales, I just love the idea of this book. Missing my mom as I do, seeing her handwriting always makes me feel closer to her. Give that gift to someone else by writing out a favorite recipe.