Maple Pecan Cookie Bars

These buttery Maple Pecan Cookie Bars have  a touch of maple syrup and are loaded with pecans. They’re finished with a brown sugar pecan frosting.

This post is sponsored by Stevia In The Raw®. Though I’ve been compensated for this post, all opinions are my own.  

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December is upon us, and if you’re like me, you know that means indulging in your favorite desserts, attending parties and spending time with family and loved ones. It also means snow, which again, if you know me, you know how excited that makes me!

It’s always good to have a variety of cookies in your arsenal, especially if you’re attending multiple cookie exchanges or holiday parties. When I was younger, my mom was one of the original founders of the town cookie exchange. It started off with just a small group of ladies and eventually grew larger and larger. I still remember the year we hosted it, my mom let me be the one to go around the table and pick out all the cookies!

If you’re looking to liven up your cookie exchange, I know you will love these Maple Pecan Cookie Bars.

These buttery cookie bars are lighter in texture, loaded with pecans and finished with a brown sugar pecan frosting with a touch of maple syrup.  Pecans and maple syrup go hand in hand, especially around the holidays.

Whether it’s a holiday or not, we all have friends with dietary restrictions. Some might be vegetarian, gluten or nut-free, others might be on a reduced sugar diet. Whatever the case may  be, I think it’s nice to be prepared with something that they can enjoy that still fits within their dietary requirements. It is such a nice way to show someone you care. And I don’t know about you, but I find it hard to resist sweets, and sometimes I need to get creative to find ways to stay on track.

Thankfully, there are simple solutions like baking with Stevia In The Raw® to help us out. I swapped out half of the sugar in this recipe with Stevia In The Raw®, a zero-calorie sweetener made with extracts from the sweet leaves of the stevia plant, to reduce the sugar and calories.

Baking with Stevia In The Raw® Bakers Bag makes this swap super easy because it measures cup for cup with your standard granulated sugar. Just be sure to note that you cannot eliminate the regular sugar altogether because some is still needed to achieve the proper rising, browning and caramelizing that only sugar can provide. My recommendation is to replace half, so if your recipe calls for 1 cup of sugar, you can use a ½ cup of regular sugar and a ½ cup Stevia In The Raw® Bakers Bag.

Did you know that 700 calories are saved for every cup of sugar that is swapped out for Stevia In The Raw®? That’s a couple extra cookies or a second spoonful of mashed potatoes. Worth it!

For more sweet treat inspiration for the holidays and beyond that allows you to “Half Your Cake and Eat It Too,” check out this new, FREE ecookbook from Stevia In The Raw®.

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If you love no-bake recipes, be sure to check out my cookbook, No-Bake Treats!

Maple Pecan Cookie Bars

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• Author: Julianne Dell

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Description

These buttery Maple Pecan Cookie Bars have a touch of maple syrup and are loaded with pecans. They’re finished with a brown sugar pecan frosting.

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Ingredients

For the cookies

• 1 cup unsalted butter
• 1 cup granulated sugar
• 1 cup Stevia In The Raw® Bakers Bag
• 2 large eggs
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 2 ½ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon cream of tartar
• 2/3 cups crushed pecans

For the frosting

• ¾ cup unsalted butter
• ¼ cup brown sugar
• 3 cups powdered sugar
• 2 tablespoons heavy whipping cream
• 1–2 tablespoons maple syrup
• ½ cup crushed pecans
• 12–15 whole pecans for garnish

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Instructions

For the cookies:

1. Preheat oven to 350° F.
2. Combine the butter with the granulated sugar and Stevia In The Raw®, beat on medium speed until well creamed together.
3. Add the eggs, vanilla extract and maple syrup. Mix into butter and sugar until egg is well beaten.
4. In a separate bowl, combine the flour, baking soda and cream of tartar. Slowly add into batter and beat on medium low speed until well combined and dough starts to form. Finally, add the crushed pecans and mix into the dough.
5. Press the dough into a 9-inch by 13-inch pan lined with parchment paper. Pat evenly.
6. Bake at 350° F 20 minutes, the edges will be slightly brown and the middle will be slightly unbaked. Remove from the oven and cool completely on the counter.

For the frosting:

1. Cut the butter into pieces. In a stand mixer, using the paddle attachment, whip the butter together with the brown sugar for 2-3 minutes, scraping down the bowl occasionally.
2. Next, add the powdered sugar, one cup at a time and mix on low speed until incorporated into butter. As the frosting thickens, add the maple syrup and heavy cream and continuing beating until the frosting is smooth and well combined. Scrape down the bowl as needed.
3. Finally, add the crushed pecans and beat until well mixed. Spread the frosting over the cooled bars and garnish with a whole pecan.

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