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

1. 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.

2. 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.

3. 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.

4. 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.

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