Categories: Dessert
Ingredients
- 10 tbsp. unsalted butter, melted and slightly cooled
- 6 tbsp. light brown sugar
- 1/4 cup maple syrup
- 3 large eggs, divided
- 1/2 tsp vanilla extract
- 1 1/4 cups plus 1 tbsp. all-purpose flour, divided
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup chopped pecans, divided
- 6 oz. cream cheese, softened
- 1/3 cup granulated sugar
- 1/4 tsp ground cinnamon
- Maple Caramel Sauce (see recipe)
Directions
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Preheat oven to 350. Spray a 9-inch square baking pan with cooking spray; line pan with parchment paper, letting excess paper extent over sides of pan.
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In a medium bowl, whisk together melted butter, brown sugar, maple syrup, 2 eggs, and vanilla until well combined. In a large bowl, whisk together 1 1/4 cups flour, baking powder, and salt. Gradually stir butter mixture into flour mixture just until combined; fold in 1/4 cup pecans. Spread two-thirds of batter in prepared pan.
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In a medium bowl, beat cream cheese, granulated sugar, cinnamon, remaining 1 tbsp. flour, and remaining egg with a mixer at medium speed until combined, about 1 minute. Gently spread cream cheese mixture onto batter in pan. Drop remaining batter by spoonfuls onto cream cheese mixture. Using a knife, swirl mixture together. Sprinkle with remaining 1/4 cup pecans.
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Bake until a wooden pick inserted in center comes out clean, 20-25 minutes. Let cool completely in pan on wire rack. Using excess parchment as handles, remove from pan, and cut into bars. Drizzle with Maple Caramel Sauce before serving.