“I like the mighty maple flavor of Vermont grade B syrup for these bars,” which have a maple shortbread crust and a topping not unlike pecan pie, Marcia Maynard says. Try to have all ingredients at room temperature. Note that granulated maple sugar is sold in specialty stores. It’s expensive but worth it for the flavor.
Heat oven to 350°. Make the crust first: Whisk together 1-½ cups flour and ⅓ cup maple sugar; then cut in softened butter. Using a standing mixer, or a fork if you’re working by hand, blend until the mixture resembles coarse meal, dry and crumbly. Press the mixture into the bottom of a greased 8- or 9-inch square pan. Bake 15 minutes.
To make the topping, combine ¾ cup maple syrup, ½ cup maple sugar, beaten egg, melted butter, cream, vanilla, 1 tablespoon flour, and salt. Beat well; then stir in nuts. Pour batter carefully over half-baked crust.
Return crust and topping to the oven. Bake until set, about 35 minutes. Cut into small bars and remove from pan to cool.