Description
Soft, chewy, and packed with rich maple flavor, these Frosted Maple Cookie Bars with Maple Cream Cheese Frosting are the ultimate comforting dessert. Topped with a creamy frosting and sprinkled with crunchy toffee bits, these bars are perfect for family gatherings, holidays, or a sweet treat at home. Simple to make and even easier to devour, they’ll quickly become a favorite!
Ingredients
For the Cookie Bars:
- 2 ¾ cups (358g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup + 2 tablespoons (252g) unsalted butter, softened
- ¾ cup (168g) light brown sugar, packed
- ¼ cup (52g) granulated sugar
- 1 large egg, room temperature
- 1 tablespoon maple extract
For the Maple Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- ¼ cup (56g) unsalted butter, softened
- 2 ½ cups (288g) powdered sugar
- ½ teaspoon maple extract
- ¼ cup toffee bits (for topping)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or line it with parchment paper for easy removal.
- Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the softened butter, light brown sugar, and granulated sugar on medium speed for 2–3 minutes, until light and fluffy.
- Add Egg and Maple Extract: Beat in the egg and maple extract, mixing until well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture. Mix on low speed until just combined. Be careful not to overmix, as this can make the bars dense.
- Press the Dough into the Pan: Evenly press the cookie dough into the prepared baking dish, smoothing it out with a spatula or your hands.
- Bake the Cookie Bars : Bake for 18–20 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean. Allow the cookie bars to cool completely in the pan before adding the frosting.
- Beat the Cream Cheese and Butter: In a medium mixing bowl, beat the softened cream cheese and butter together on medium speed until smooth and creamy.
- Add the Maple Extract and Powdered Sugar: Gradually add the powdered sugar, followed by the maple extract. Beat on low speed until incorporated, then increase to medium speed and beat for another 1–2 minutes, until fluffy and smooth.
- Frost the Cooled Bars: Once the cookie bars have cooled completely, spread the maple cream cheese frosting evenly over the top using an offset spatula or butter knife.
- Add Toffee Bits: Sprinkle the toffee bits evenly over the frosting, gently pressing them into the frosting so they stick.
- Slice and Serve: Cut the bars into squares or rectangles, depending on your preference. Serve and enjoy!
Notes
- Storage: Store the bars in an airtight container in the refrigerator for up to 5 days. Bring them to room temperature for 15 minutes before serving.
- Freezing Instructions: These bars freeze well! Wrap each bar individually in plastic wrap, then place them in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before enjoying.
- Room-Temperature Ingredients: Make sure the butter, egg, and cream cheese are at room temperature for smooth mixing and even baking.
- Optional Add-Ins: You can mix chopped nuts, white chocolate chips, or dried cranberries into the dough for added texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American