1¼ cups self-rising flour
¼ cup sugar
½ cup butter or margarine
1 egg
½ cup firmly packed brown sugar
½ cup maple-flavored pancake syrup
2 tablespoons butter or margarine, melted
1 teaspoon vanilla extract
1½ cups chopped walnuts

Preheat oven to 375°F.  Spray a 9x9-inch baking pan with non-stick vegetable spray.

In a medium bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs.  Press onto the bottom of prepared baking pan.

Bake for 15 minutes or until lightly browned.

In medium bowl, beat egg, brown sugar, syrup, melted butter, and vanilla until well blended.  Stir in nuts.  Spread evenly over the warm crust.

Bake 20 to 25 minutes or until the topping is firm around edges and slightly soft in the center.  Cool in pan on a wire rack.  Cut into bars.

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