Servings: 24 Prep: 30 minutes Cook Time: 30-35 Minutes
Maple Cake Bars
Ingredients
For the Bars:
1 Cup Butter
1 Cup Dark Brown Sugar
15 Oz Pumpkin Puree
1/4 Cup Maple Syrup
1 Tbsp Cook’s Pure Maple Extract
1 Tsp Cook’s Pure Vanilla Extract
2 Large Eggs
2.25 Cups Flour
1 Tsp Baking Powder
1/2 Tsp Baking Soda
2 Tsp Ground Cinnamon
1/2 Tsp Ground Ginger
1/2 Tsp Salt
12 Oz White Chocolate Chips, Chunks, or Wafers
For the Icing:
2 Tbsp Butter
1 Cup Powdered Sugar
3 Tbsps Milk
1 Tbsp Cook’s Pure Maple Extract
1 Tsp Cook’s Pure Vanilla Extract
Directions
- Preheat oven to 350 degrees F.
- Line a 9″ X 13″ Baking dish with parchment paper, or grease with butter.
- Put butter in a heavy-bottomed saucepan and heat for 2-3 minutes or until butter is lightly browned. Remove from heat immediately.
- In a large bowl, combine the pumpkin puree, brown sugar, maple syrup, and maple and vanilla extracts. Mix in the brown butter. Add in eggs, one at a time, mixing thoroughly after each addition. Set aside.
- In a small bowl, combine the flour, baking soda, baking powder, salt, ginger, and cinnamon.
- Add the flour mixture to the pumpkin mixture and mix until just combined and smooth.
- Mix in the white chocolate.
- Pour into prepared baking dish and bake for 30-35 minutes or until knife comes out clean.
Meanwhile, make the icing. In a small bowl, combine all ingredients and combine so the mixture is smooth and pourable. Set aside.
Once the bars are cooled, drizzle icing over the top of the bars.
*Recipe adapted from Half Baked Harvest.
