Add a touch of decadence to your holiday cookies with these Maple Walnut Bars. A shortbread base topped with a creamy maple filling packed with walnuts.

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Bar cookies are some of my favourites—easy to slice, simple to serve, and always popular on a cookie plate. I’ve shared similar favourites on the blog before and these Maple Walnut Bars have been on my mind for a while. I first made them a few years ago and couldn’t stop eating them, so this season I finally photographed and posted the recipe. Read on for a clear, step-by-step guide to making these rich, nutty bars.

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Here’s What We Need to Make Maple Walnut Bars

For the base

• Butter
• White sugar
• Plain flour
• Cinnamon
• Nutmeg
• Salt

For the filling

• Eggs
• Brown sugar
• Flour
• Salt
• Maple syrup
• Heavy cream
• Vanilla extract
• Walnuts (roughly chopped)

REMEMBER, the full recipe and instructions are in the recipe card at the end of the post.

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How to Make the Bar Cookies

First, make the crust

• Combine butter and sugar – In the bowl of an electric mixer, beat the butter and sugar on high until smooth, about 2 minutes.
• Add dry ingredients – Add the flour, salt, cinnamon and nutmeg and mix on medium until a crumbly mixture forms.

You can also use a food processor to make the crust: pulse the ingredients until the dough just starts to come together.

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• Press crumbs into the baking dish – Pour the crumbly mixture into an 8 x 8 inch baking dish lined with parchment. Use your fingers to press it evenly across the bottom.

BAKING TIP – If the dough sticks to your fingers, lightly dampen them and continue pressing; it helps the crust smooth out evenly.

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• Bake the crust – Preheat the oven to 350°F (180°C) and bake the base for 15–20 minutes, until lightly golden and set.
• Set aside – Transfer the pan to a cooling rack while you prepare the filling.

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Make the filling

• Whisk the wet ingredients – In a clean bowl combine the eggs, brown sugar, maple syrup, heavy cream, vanilla, flour and salt. Whisk on high until light and foamy, about 2 minutes.

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• Add walnuts – Evenly scatter the chopped walnuts over the baked crust.
• Pour over filling – Carefully pour the maple filling over the nuts and base, spreading gently if needed.
• Bake the bars – Bake for 30–35 minutes until the filling is set and slightly golden.

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• Cool completely – Leave the bars in the pan until completely cool, at least an hour.
• Cut into bars – Lift the bars from the pan using the parchment and cut into 16 squares, or into larger rectangles if you prefer.

BAKING TIP – For cleaner slices, chill the tray in the fridge for 20–30 minutes before cutting.

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What These Bars Taste Like

They recall the texture and flavor of pecan pie—rich, slightly chewy filling with a buttery shortcrust base. The maple syrup gives a warm, caramel-like sweetness and the walnuts add a satisfying crunch and depth of flavour.

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Storage and Shelf Life

• Store in the fridge – Keep bars in an airtight container for up to one week. Layer parchment paper between layers to prevent sticking. They’re tasty straight from the fridge, but flavour and texture come through best at room temperature.
• Room temperature – Store covered on the counter for up to three days.
• Freezer – Freeze up to two months in a freezer-safe container with parchment between layers.

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Substitutions and Variations

• For the crust – If you prefer, use a graham cracker base instead of shortcrust for a different texture and flavour.
• Nuts – Pecans work beautifully in place of walnuts for a more classic pie-like profile.
• Syrup – Maple syrup is recommended for its distinctive flavour, but light corn syrup can be used if needed; note it won’t have maple’s depth.

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Gift Giving

These bars make a lovely edible gift. Clearly label that they contain nuts and include storage instructions and a best-by timeframe. A simple tag or wrapping can make them feel extra special when shared.

That’s it for now—happy baking! I’ll be back soon with another sweet treat from my kitchen to yours.

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Get the Recipe!

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