No Bake Maple Cream Bars

This is a No Bake Cookies Recipe designed especially for maple fans.

We know you are out there - people who crave the flavors of maple - maple syrup, maple sugar, maple sugar candy, maple cream, maple walnut ice cream.

Now you have another choice - No Bake Maple Cream Bars!

As a long time lover of recipes with maple syrup and maple flavored desserts, I couldn't wait to try this no bake cookies recipe for Maple Cream Bars when I came across it.

I grew up in a family of maple lovers beginning with my 91-year-old grandmother. My mom has been baking her a maple flavored cake for her birthday for more years than we can count.

I can hardly wait to make a batch of these no bake maple cream bars the next time we are together.

If you agree that maple flavored desserts are just too good to pass up, whip up a batch of these Maple Bars the next time you get a craving.

Be sure to use real maple syrup, not maple flavored pancake syrup in this recipe for no bake cookies. Look for maple-flavored extract in the baking aisle near the vanilla.

No Bake Maple Cream Bars Recipe

1 1/4 cups crisp sugar cookie crumbs
1/4 cup butter, melted
1 cup chilled heavy cream, divided use
2 teaspoons unflavored gelatin
1/2 cup pure maple syrup
1 (8 ounce) package cream cheese, softened
1 1/2 teaspoons maple-flavored extract

Line an 8-inch square baking pan with foil that extends beyond the pans sides. Lightly spray the foil with nonstick cooking spray and set the pan aside.
In a medium bowl, combine the cookie crumbs and melted butter until well blended.
Transfer the crumb mixture into the prepared pan and press firmly and evenly into the bottom of the pan.
Freeze crust until ready to use.
Pour 1/2 cup of cream into a small saucepan and sprinkle the gelatin over the cream then let it sit for 10 minutes to soften the gelatin.
Add the maple syrup to the saucepan.
Heat the saucepan over medium heat, whisking and stirring the liquid until it is very hot (but not boiling) and the gelatin is totally dissolved.
Remove saucepan from the heat and cool for 15 minutes.
Meanwhile, in a medium bowl beat the remaining 1/2 cup chilled cream and maple extract with an electric mixer on high speed until soft peaks form; and set aside.
In a large bowl beat the cream cheese with an electric mixer on medium speed until light and fluffy.
Gradually add the cooled maple mixture beating on low speed until blended. You will probably have to scrape the sides of the bowl with a rubber spatula to make sure everything gets well combined.
Gently stir in the whipped cream with a rubber spatula.
Pour the mixture over the prepared crust, and spread it evenly.
Refrigerate for 3 hours or until firm.
Use the foil lining to remove the block of maple cream bars from the pan and transfer to a cutting board.
Cut into desired size bars.
Store, loosely covered, in the refrigerator.