Maple Butter Bar Cookies

I wish I could fully explain how good these Maple Butter Bar Cookies are. There is something about the way the layers combine during baking that creates a tender bar cookie that holds together and is perfectly sweet (but not too sweet). They are now a favorite in my maple recipe line up!

Batter Ingredients:

2 -1/2 cups (310 g) all-purpose flour (spooned & leveled)
1 -1/2 cups (300 g) granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, melted
1 large egg, at room temperature
1/3 cup (80ml) pure maple syrup Slippery Slope Maple Syrup
1 teaspoon pure vanilla extract

Topping Ingredients:

12 oz. cream cheese (1-1/2 packages)- softened
3/4 cup (240 g) Pure Maple Syrup
1-1/2 cup (180 g) sifted confectioners’ sugar
4 eggs, room temperature

Method

Preheat over to 325 degrees. Spray a 9X13 pan with baking spray or line with parchment paper and set aside.
Combine flour, sugar, baking powder and salt in a large bowl.
In a separate bowl, whisk together melted butter, maple syrup, egg and vanilla
Add the wet ingredients to the dry ingredients and stir until evenly combined. Using your hands, press this mixture into the prepared pan
Next, using a mixer, beat the softened cream cheese until smooth. Add in the confectioners sugar, eggs, and maple syrup and beat until smooth
Pour this mixture over the base layer in your pan
Bake for 50-55 minutes until edges are starting to brown and center is set, but still slightly jiggly.
After bars are completely cooled, you can dust with additional confectioners sugar if desired. Makes 20-40 bars depending on how big or small you like them.

Notes from Slippery Slope Maple- I often cut this recipe in half and use an 8X8 pan. The photos of the layers above are using my 8X8 pan