Servings: 10 bars
Calories: 416kcal
Equipment
- 1 9x9-inch square baking pan
- Mixing bowls (medium & large)
- Rubber Spatula
- Measuring Cups and Spoons
- parchment paper
- Cooling Rack
- Sharp knive
Ingredients
Shortbread Crust
- 1 cup 2 sticks, 227 g salted butter, at room temperature
- 1 cup 120 g powdered sugar
- 2 cups 240 g all-purpose flour
- 1 teaspoon salt
- 1 tablespoon vanilla bean paste
Maple Custard Topping
- 1 12 oz package cream cheese, room temperature
- 1 cup 120 g powdered sugar
- 3 large eggs
- ½ cup pure maple syrup
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Lightly spray a 9×9-inch square baking pan with nonstick spray. Line with parchment paper, allowing the edges to overhang for easy removal later.
- In a large mixing bowl or stand mixer, cream the salted butter and powdered sugar together on medium speed until smooth and fluffy, about 1–2 minutes. Add the vanilla bean paste and salt; mix briefly to combine.1 cup 2 sticks, 227 g salted butter, at room temperature, 1 cup 120 g powdered sugar, 1 teaspoon salt, 1 tablespoon vanilla bean paste
- Add the flour and mix on low speed just until a soft dough forms. Do not overmix, as this can make the crust tough. Press the dough evenly into the bottom of the prepared pan, making sure the surface is level.2 cups 240 g all-purpose flour
- Bake the crust for 20–30 minutes, or until the edges are lightly golden. The center should remain pale. Remove from the oven, but keep the oven on for the custard layer.
- In a medium mixing bowl, beat the cream cheese until smooth and creamy. Add the powdered sugar and salt; mix until combined.1 12 oz package cream cheese, room temperature, 1 cup 120 g powdered sugar, ½ teaspoon salt
- Add the eggs one at a time, mixing on low speed just until incorporated after each addition. Stir in the pure maple syrup gently until smooth and fully combined. Avoid overmixing to prevent air bubbles that can cause cracks during baking.½ cup pure maple syrup, 3 large eggs
- Pour the maple custard mixture evenly over the warm shortbread crust. Use a spatula to smooth the top.
- Bake for 12–15 minutes, or until the center is just set and still has a slight jiggle when the pan is moved. Do not overbake.
- Remove from the oven and place the pan on a cooling rack. Let the bars cool completely at room temperature.
- Once cool, cover and refrigerate until firm—at least 2 hours or overnight for best texture.
- Lift the chilled bars from the pan using the parchment paper. Slice into 9–12 squares with a sharp knife. Serve chilled or at room temperature.
- Store covered in the refrigerator for up to 5 days.
Notes
Butter temperature matters.
Butter that’s around 68–70°F creams perfectly—it traps tiny air pockets that give your shortbread a delicate, melt-in-your-mouth texture. Too cold, and it won’t mix evenly; too warm, and the crust can bake up dense or greasy. Avoid overmixing.
Once you add the flour, mix only until the dough forms. Overmixing develops gluten, which toughens shortbread and ruins that tender, crumbly texture we love. Maple syrup changes the science.
Pure maple syrup adds moisture and natural sugars that caramelize differently than refined sugar. Measure carefully to maintain the proper custard texture—too much, and your bars may not set. Cream cheese and eggs should be room temperature.
Cold ingredients can cause the custard to curdle or separate. When both are at room temperature, they emulsify smoothly, creating that creamy, custard-like texture. Watch the bake, not the clock.
Every oven bakes differently. Look for visual cues instead of relying only on time—the custard should still jiggle slightly in the center when done. It will continue to set as it cools. Chill completely before slicing.
Chilling allows the butter and proteins in the custard to firm up. This ensures clean, smooth slices and helps the flavors meld beautifully. Nut-free assurance.
This recipe is naturally nut-free, making it safe for most family gatherings and school events. Always check product labels—especially for vanilla bean paste and butter—to confirm no cross-contamination if baking for someone with allergies. Texture tip.
For perfectly neat edges, slice the bars straight from the fridge with a clean, sharp knife. Wipe the blade between cuts to keep layers clean and defined.
Butter that’s around 68–70°F creams perfectly—it traps tiny air pockets that give your shortbread a delicate, melt-in-your-mouth texture. Too cold, and it won’t mix evenly; too warm, and the crust can bake up dense or greasy. Avoid overmixing.
Once you add the flour, mix only until the dough forms. Overmixing develops gluten, which toughens shortbread and ruins that tender, crumbly texture we love. Maple syrup changes the science.
Pure maple syrup adds moisture and natural sugars that caramelize differently than refined sugar. Measure carefully to maintain the proper custard texture—too much, and your bars may not set. Cream cheese and eggs should be room temperature.
Cold ingredients can cause the custard to curdle or separate. When both are at room temperature, they emulsify smoothly, creating that creamy, custard-like texture. Watch the bake, not the clock.
Every oven bakes differently. Look for visual cues instead of relying only on time—the custard should still jiggle slightly in the center when done. It will continue to set as it cools. Chill completely before slicing.
Chilling allows the butter and proteins in the custard to firm up. This ensures clean, smooth slices and helps the flavors meld beautifully. Nut-free assurance.
This recipe is naturally nut-free, making it safe for most family gatherings and school events. Always check product labels—especially for vanilla bean paste and butter—to confirm no cross-contamination if baking for someone with allergies. Texture tip.
For perfectly neat edges, slice the bars straight from the fridge with a clean, sharp knife. Wipe the blade between cuts to keep layers clean and defined.
Nutrition
Calories: 416kcal | Carbohydrates: 55g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 516mg | Potassium: 87mg | Fiber: 1g | Sugar: 34g | Vitamin A: 640IU | Calcium: 35mg | Iron: 1mg
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