Maple shortbread bars from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 748) by Amanda Hesser

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Jane on March 18, 2026

    This is like an even better version of pecan pie, at least for me. A shortbread crust rather than pastry and maple syrup rather than corn syrup. So good. The comments on NYT said to bake for an extra 5 mins - I did that and agree. The filling is very sticky so either line the pan or go around the edges with a knife before it cools too much.

  • ChelseaP on October 18, 2022

    Baked the shortbread base for longer than suggested until it was golden on the edges. These are delicious! Like a pecan pie in bar form. You really taste all the maple syrup. Definitely will make again.

  • JulieCruz on October 05, 2022

    Chill the dough before trying to spread, not enough to go up the sides, took an extra 5 minutes for the crust and the filling bakes. Excellent!

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