Marg's Maple Walnut Squares

These bars are what happens when a shortbread cookie and a maple pecan pie have a baby. A buttery press-in crust bakes first, then gets topped with a gooey filling made from real maple syrup AND maple sugar for a double hit of that unmistakable maple flavor.

Simmering the sugars and syrup together before adding beaten eggs creates a filling that’s closer to a candy layer than a typical bar cookie. It sets up chewy and caramelized, almost like a blondie, with chopped walnuts scattered across the top for crunch in every bite.

The trick of pouring the hot sugar mixture over the beaten eggs while stirring constantly tempers the eggs gently so they thicken the filling without scrambling. That’s what gives these bars their smooth, set texture.

Pro Tips

• Press the crust firmly and evenly. Use the bottom of a glass to get it flat
• Pre-bake the crust for the full 15 minutes so it stays crisp under the wet filling
• Pour the hot syrup slowly over the eggs while whisking nonstop to avoid cooking the eggs
• Cool completely in the pan before cutting for the cleanest bars

Variations

• Swap walnuts for pecans for a more traditional pecan pie bar flavor
• Add a pinch of cinnamon to the filling for a warm spice note
• Drizzle cooled bars with a thin maple glaze (powdered sugar + maple syrup) for extra sweetness