Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 3/4 cup pecans, finely chopped
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup pure maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
If you’re out of graham crackers, feel free to substitute with digestive biscuits or even crushed vanilla wafers. For a richer flavor, consider using dark maple syrup, which adds a deeper note to the bars.
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a small bowl, combine the graham cracker crumbs, melted butter, and half of the chopped pecans. Press this mixture firmly into the bottom of the prepared pan to form the crust.
- Bake the crust for about 10 minutes, or until it’s lightly golden. Remove from the oven and let it cool while you prepare the filling.
- In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy, about 2-3 minutes. This step always takes me back to my abuela’s kitchen, where patience and a good arm were key tools.
- Add the maple syrup, eggs, vanilla extract, and salt to the cream cheese mixture. Mix until everything is well combined and silky.
- Pour the cream cheese mixture over the cooled crust, spreading it evenly with a spatula. Sprinkle the remaining pecans on top, gently pressing them into the filling.
- Bake for 25-30 minutes, or until the edges are set but the center still has a slight jiggle. This is where the art of cooking comes in — trust your senses!
- Allow the bars to cool at room temperature for about an hour, then refrigerate for at least 2 hours before slicing. This waiting period is perfect for brewing a pot of tea or taking a walk with Biscuit, our golden retriever.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International