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+ servings

Maple Butter Bars

Simple buttery cake bars subtly sweetened with real maple syrup.


For the crust:

  • 1 cup all-purpose flour (120 grams)
  • 3 tablespoons granulated sugar
  • ½ teaspoon ground cinnamon
  • 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
  • cup pure maple syrup (205 grams)
  • 1 cup all-purpose flour (120 grams)
  • ½ cup half and half (125 ml)

Topping (optional):

  • 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.
Note: For best results use real maple syrup.
Adapted from the Better Homes and Gardens 2017 Fall Baking Magazine.


Calories: 262kcal, Carbohydrates: 33g, Protein: 2g, Fat: 14g, Saturated Fat: 9g, Cholesterol: 46mg, Sodium: 10mg, Potassium: 63mg, Fiber: 1g, Sugar: 20g, Vitamin A: 426IU, Vitamin C: 1mg, Calcium: 30mg, Iron: 1mg
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