Maple Walnut Squares

Maple Walnut Squares

November 11, 2019 0 By

Call these maple walnut squares whatever your heart desires. Bars. Blondies. Brownies. Bar cookies. Whatever the name, they offer superlatively sweet and gooey maple awesomeness atop a sweet shortbread crust.

These superlatively gooey maple walnut squares (or bars or blondies or bar cookies or brownies or whatever you want to call them) are perfection. Folks are referring to them as “similar to a pecan pie but creamier with a caramel chew” and “so much easier than making pie and with amazing results.” And, our favorite, “I would eat these before any chocolate dessert any day.” and “A recipe I’ll make again and again.”–Renee Schettler Rossi

Maple Walnut Squares

  • Quick Glance
  • 25 M
  • 2 H, 30 M
  • Makes 9 (or more) squares


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  • Make the crust
  • 1. Heat the oven to 350°F (177°C). Line an 8-inch (20-cm) square baking pan with parchment paper, allowing the excess to hang over the sides, and butter and flour the parchment, tapping out any excess flour.
  • 2. In a food processor, process the butter, flour, and maple sugar until combined.
  • 3. Press the crust evenly in the bottom of the pan. Bake until lightly browned, about 15 minutes.
  • Make the filling
  • 4. In a bowl, whisk together the flour, maple or turbinado sugar, maple syrup, walnuts, salt, and eggs.
  • 5. Pour the filling over the warm baked crust. Return the pan to the oven and bake until the filling is golden brown and set, 30 to 35 minutes.
  • 6. Let the maple walnut squares goodness cool in the pan for about 2 hours.
  • 7. Then use the edges of the parchment paper as handles to lift out the entire chunk of maple walnut squares. Place it on a cutting board and cut it into squares. (You can cover and refrigerate the maple walnut squares for up to 5 days. The maple flavor will intensify somewhat the longer the bars are left in the fridge.) Originally published October 26, 2015.

*What You Need To Know About Finding A Substitute For Maple Sugar

  • We subjected ourselves to the tyranny (ahem) of making these maple walnut squares over and over again with you in mind, dear reader. Sometimes we baked the bars with pricey maple sugar exactly as the recipe directs. Other times we swapped the less expensive and more readily available turbinado sugar because we wanted to see if there’s a discernible difference. Recipe tester Suzanne Fortier summed up our findings quite well, saying “The maple sugar changed the texture slightly, making it a little thicker and more pudding-like. Although the maple sugar version was delicious and intensely maple-y, all my tasters felt it was too sweet. The turbinado (cheaper) version was preferred.” If you wish to try it with maple sugar and don’t mind tracking it down and paying the rather steep price tag or making it yourself, by all means, have at it. We like the maple sugar from King Arthur Flour. Although as for us, we’ll make our own or stick with the less pricey and readily available turbinado sugar, thank you very much.

Maple Walnut Squares Recipe © 2013 Editors of Saveur. Photo © 2013 Todd Coleman. All rights reserved. All materials used with permission.