Side Pannel
Maple Butter Bars
Maple Butter Bars
- Recipe Submitted by maryjosh on 03/20/2019
Ingredients List
- FOR THE CRUST:
- 1 cup (120 grams) all-purpose flour
- 3 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/3 cup (75 grams) unsalted butter, cold and cubed
- FOR THE FILLING:
- 3/4 cup (170 grams) unsalted butter, softened to room temperature
- 3/4 cup (150 grams) granulated sugar
- 1 large egg
- 2/3 cup (205 grams) pure maple syrup
- 1 cup (120 grams) all-purpose flour
- 1/2 cup (125 ml) half and half
- TOPPING (OPTIONAL):
- Powdered sugar, for sprinkling
Directions
Preheat oven to 350 degrees 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 firm with 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.
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 firm with 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.
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