Ingredients
Scale
- 2 ½ cups All-purpose flour
- 1 cup Cold unsalted butter, cubed
- 1 cup Brown sugar, packed (divided)
- 1 tablespoon Ground cinnamon
- 3 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
- ½ teaspoon Salt
- 1 large Egg (for the dough)
- 2 tablespoons Milk
- 1 cup Powdered sugar (for the glaze)
- 1 tablespoon Maple syrup (for the glaze)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving a little overhang on the sides so you can easily lift the bars out later. Grease any exposed pan surfaces with a bit of butter or non-stick spray.
- In a large bowl, whisk together the flour and salt. Add the cold, cubed butter. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. In a separate small bowl, whisk the egg with one tablespoon of cold water and the vanilla extract. Pour this into the flour mixture and stir until a stiff dough forms. Divide the dough into two equal halves.
- Take one half of the dough and press it firmly into the bottom of your prepared baking pan. Make sure it reaches all the corners and creates an even layer. Use the bottom of a flat glass to smooth it out if needed.
- In a medium bowl, mix 3/4 cup of the brown sugar, the ground cinnamon, and 3 tablespoons of maple syrup. Stir until it forms a thick, spreadable paste. Spread this filling evenly over the bottom crust, leaving about a quarter-inch border around the edges to prevent the filling from leaking out and burning.
- Roll out the second half of the dough between two pieces of parchment paper until it is the size of your pan. Carefully flip it over the filling. Press the edges down gently to seal. Prick the top dough several times with a fork to allow steam to escape. Bake for 25 to 28 minutes, or until the edges are lightly golden brown.
- Whisk together the powdered sugar, 1 tablespoon of maple syrup, and enough milk (usually 1-2 tablespoons) to create a thick but pourable glaze. Let the bars cool for at least 20 minutes before pouring the glaze over the top. Allow the glaze to set completely before slicing into 12 bars.
- Cook Time: 45 minutes