This recipe comes from the Serious Eats site. (Wonderful cooking site BTW.) I changed the directions a bit, and reduced the amount of salt, but the rest is true to its author.

And I am here to tell you, these bar cookies are amazing. I just wish I could say they were my invention, but that would be very, very wrong of me. I’m a good technician, but I could never have envisioned a bar cookie as good as this one. Now that’s not to say that I don’t have original ideas in the kitchen. Just that I know my limitations and work around them. And original recipes for sweets are never going to be my forte.

And that is why I love the internet. There are so many terrific bakers out there. It is truly humbling to read a recipe like this, prepare as directed (well within reason), and then reap the rewards of another person’s efforts and creative ability.

That leads me to why I have this site, why I often feature other cook’s recipes, and why I don’t advertise and make some money off my efforts. (I’m only bringing this up because I was recently asked about this very subject.) It’s simple.

I love good food and I want to share fabulous recipes with you that are tested, found to be wonderful, and as easy to prepare as possible. I simply want you to be able to trust this site. Because as you probably already know, for all the fantastic recipes out there, there are some (and I’ve made my share of them) that are absolutely not to my liking. I just want you to feel that if I have taken the time to post a recipe, it is because both Mr. C. and I have found the dish to be pretty darn delicious.

My ultimate goal is to help you in the kitchen whenever and however I can. And I don’t want you to have to wade through advertisements. I hate them myself, so why would I want to subject you to any more “special offers” for things you neither want nor need?   

So on that happy note, you simply must try this recipe. It is beyond belief easy to prepare and so darn good that you are not going to believe that such a simple recipe can produce something so delicious. Actually you better just bite the bullet if you have several mouths to feed, and make a double batch to begin with. If you do double the recipe, bake in a 10×16-inch pan or 2 9-inch square pans. And thank you again Serious Eats.      

11 T. unsalted butter

1 c. packed light brown sugar

½ tsp. salt

¼ tsp. baking soda

½ c. plus 2 T. maple syrup, divided  

1 large egg

2 tsp. vanilla extract

2 c. unbleached all-purpose flour

1¾ c. toasted walnuts, chopped, divided

Preheat your oven to 350 degrees for a glass pan, or 375 degrees for a metal pan.   

Partially melt the butter in a large microwave safe mixing bowl. Stir in the brown sugar, salt, and baking soda. Stir in the ½ cup maple syrup and egg until well combined. Add flour and stir until completely combined. Add 1½ cups of the chopped walnuts.

Spread into a lightly buttered 9-inch (preferably glass) square pan; smooth the top. Drizzle remaining 2 tablespoons of maple syrup over the top and swirl into batter. Sprinkle with remaining quarter cup walnuts.

Bake for about 30 to 35 minutes or until golden brown and almost set in the center (should still be slightly jiggly). Don’t overbake. Remove from oven. Place pan on a wire rack to cool completely. Cut into serving sized pieces just before serving.