Vermont Maple Pecan Bar Cookies, a chewy and dense bar cookie, rich with autumnal maple and pecan flavoring.
- 1/2 cup butter (1 stick)
- 1–1/4 cups packed brown sugar
- 1/2 cup maple syrup
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon maple extract
- 2–1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped pecans, divided
Preheat the oven to 350°F. Grease or line with parchment paper a 13 x 9-inch baking pan. Set aside.
In a saucepan over medium heat, melt the butter. Add brown sugar and still until completely dissolved. Stir in the maple syrup. Allow the mixture to cool to room temperature (I use refrigerated maple syrup which cools it immediately). Once cool, add the egg, vanilla, and maple extracts, combine thoroughly.
To the saucepan, stir in the flour, baking soda, and salt. Fold in 1/2 cup chopped pecans. Pour batter into prepared baking dish. Sprinkle remaining 1/2 chopped pecans over the top. Bake for 20-25 minutes or until golden brown and set. Loosen edges with a knife and cool on a metal rack. Cut into bars or squares.