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maple pecan snickerdoodle bars recipe

Maple Pecan Snickerdoodle Bars

A smiling woman in a modern kitchen, wearing a brown apron, preparing a delicious dish with fresh ingredients.Sorrel Calver
Indulge in the rich flavors of maple and pecans with these soft and chewy snickerdoodle bars, perfect for fall gatherings.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 320 kcal

Equipment

  • 1 9x13-inch baking dish lined with parchment paper
  • 1 Electric Mixer
  • 1 Mixing Bowl large

Ingredients
  

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon

Wet Ingredients

  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1/2 cup pure maple syrup
  • 1 tsp vanilla extract

Add-ins

  • 1 cup chopped pecans

Instructions
 

Preparation

  • Preheat your oven to 350°F. Line a 9x13-inch baking dish with parchment paper.
  • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the maple syrup and vanilla extract.
  • In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped pecans.
  • Pour the batter into the prepared baking dish, spreading it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Serving

  • Allow the bars to cool in the pan for 15 minutes before transferring them to a wire rack to cool completely. Cut into squares and serve.

Storage

  • Store the bars in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months.

Notes

Pro Tips: Always use room temperature ingredients for optimal mixing and texture. Avoid overmixing the batter once the dry ingredients are added to prevent dense bars.
Ingredient Substitutions: For a dairy-free version, substitute butter with plant-based butter. Pecans can be replaced with walnuts or omitted for a nut-free option.
How to Serve: Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Storage & Freshness: Store in an airtight container at room temperature for up to 5 days. Freeze for up to 3 months.
Make-Ahead Tips: Prepare the batter a day in advance and refrigerate. Allow it to come to room temperature before baking.
Keyword cinnamon cookie bars, fall baking recipes, maple pecan snickerdoodle bars