Maple Butter Bars
Maple butter bars are simple but irresistible buttery cake bars subtly sweetened with real maple syrup.
Sometimes simple really is best, and these maple butter bars are the perfect example. They don’t look like much and they are likely one of the least fanciest things I’ve ever baked. But I promise you, they are so good!
I like to say these are the lemon bars of fall— with a hint of cinnamon, lots of real maple syrup, and a rich buttery flavor and texture. They can be made ahead so they’re perfect for fall and holiday gatherings, but they’re also easy enough to satisfy a weeknight sweet craving.
So let’s get baking!
Ingredients You’ll Need
- All-purpose flour
- Granulated sugar
- Real maple syrup (please don’t use the fake stuff!)
- Half and half
- Ground cinnamon
- Powdered sugar
How to Make Maple Butter Bars
- Prepare the crust. Combine dry ingredients, add butter, and use a pastry blender to make a crumbly dough.
- Bake crust. Press dough into a 9-inch square pan lined with parchment paper and bake at 350°F for 5-7 minutes.
- Prepare the filling. Use an electric mixer to combine butter and sugar, then add egg and maple syrup. Add flour, alternating with the half and half and mix until smooth.
- Bake bars. Pour filling on top of crust and bake until the center is barely firm when gently shaken, about 35 minutes.
- Cool completely. For best results, let these bars cool completely before slicing.
- Dust with powdered sugar and serve. Remove bars from the pan using the parchment as a sling and dust with powdered sugar. Slice, serve, and enjoy!
How to Make this Recipe Ahead
These maple butter bars can be stored in the fridge for up to 1 week or in the freezer for several months.
If storing in the fridge, keep in an airtight container. If freezing, do not slice or dust with powdered sugar and wrap well in 2 layers of plastic wrap. When ready to enjoy, let thaw overnight in the fridge, then slice and dust with powdered sugar.
More Maple Recipes to Love
- Maple Bundt Cake
- Maple Cornmeal Biscuits
- Maple Yogurt Muffins with Pecans
- Baked French Toast with Streusel Topping and Cranberry Maple Syrup
Shop Tools for this Recipe
This recipe was originally published October 2017.
Maple Butter Bars
For the crust:
- 1 cup all-purpose flour (120 grams)
- 3 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- ⅓ cup unsalted butter , cold and cubed (75 grams)
For the filling:
- ¾ cup unsalted butter , softened to room temperature (170 grams)
- ¾ cup granulated sugar (150 grams)
- 1 large egg
- ⅔ cup pure maple syrup (205 grams)
- 1 cup all-purpose flour (120 grams)
- ½ cup half and half (125 ml)
- Powdered sugar , for sprinkling
- Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper or greased foil.
- To make the crust, combine flour, sugar, and cinnamon in a bowl. Add butter and cut into dry ingredients with a fork or pastry blender.
- Press into the prepared pan and bake for 5-7 minutes until set, but before it starts to turn brown.
- In the bowl of a stand mixer fitted with a paddle attachments, or in a large bowl with a hand-held mixer, beat the butter and sugar on high until smooth and creamy, about 3 minutes. Add egg, followed by maple syrup. Add the flour in 2 additions, alternating with the half and half. Mixer may appear curdled, that's okay.
- Pour mixture on top of crust. Bake until the center is barely firm when gently shaken, about 35 minutes.
- For best results, cool completely before slicing (I even like to chill it in the fridge for a bit for nice clean slices). Dust with powdered sugar and serve.
- Store leftovers in the fridge for several days.
23 Comments on “Maple Butter Bars”
So what would you think of replacing the granulated sugar with coconut sugar?
I’m sure it can be done, but I haven’t tried it so I don’t know for sure, or if any other alterations need to be made.
I made it with coconut sugar and the fins product was a little darker, but tasted delicious
May I make this , freeze it and serve in a week?
Hmmm, I’ve never tried and information online is a little conflicting. If you give it a try, will you let me know how it turns out?
These turned out great. I did not freeze them. Maybe note whether a recipe is good to freeze or not. Just a thought.
This is the first time I’ve left a recipe review. I felt like I had to because in all seriousness, every single person who’s tried it has RAVED about it. I’ve made it twice for the office and it disappears within hours, and every family member has gone on and on about it. And personally I think it’s also SO delicious and simple to make. This will become a tradition recipe in our family now!
Yay! Thanks Sara for the feedback, I’m so happy to hear you loved the recipe!
These were excellent, even though I used salted butter. Will definitely make them again.
it was amazing and too fascinating. I love your food. I will cook it for my family this weekend
Probably one of Annalise’s BEST creations, and I’ve made a ton of her recipes. These squares are buttery, nutty and not too sweet. The cream added to the mixture makes them super moist; paired with that crisp shortbread base– MMMMMM! You’ve done it again!
This is truly a great and easy recipe. Thanks for sharing it! I love your food. I will cook it for my family this weekend
Can heavy cream be substituted for half and half?
Have you tried the heavy cream?
Made it for work, they were delicious. Got rave reviews
Scrumptious! I was concerned these bars would be too sweet, but they weren’t. The flaky, buttery crust and maple filling go so well together, and my hubby loved them. I will be making these again and again!
I’ve got it in the oven as I’m typing this😋 I’m always on the hunt for desserts involving maple, so I was excited to try this one. Thank u for sharing! I will leave an update when I see how mine turns out🤞
This was great! My friends harvest maple sugar and I used it to make this for a picnic they hosted. People were darn near fighting over the crumbs. I might try adding a little Bourbon to the maple sugar next time I make this.
Well, they’re good. Very tasty. But used real syrup and didn’t find them very maple-y. Will probably make again but add maple flavoring in addition.
These are fantastic. I’ve made them many times and often double the recipe. Everyone always loves them.
Did you use a 9×13 pan to double it ?
These look delicious- can I double it and make in a 9×13 pan? Or 10 x 15?
Doubling the recipe will be too much for a 9×13 pan. And a 10×15 jelly roll pan probably isn’t deep enough to accommodate the recipe? But maybe yours is. I have only tested this recipe as written so I can’t give a confident recommendation, sorry!