Maple Chocolate Pecan Bars Recipes

SALTED CHOCOLATE MAPLE PECAN BARS

Steps:

• To make crust, place almond flour, pecans, dates, oil, and salt in a food processor; process continuously until pecans are crushed into fine crumbs. Setaside.
• Line an 8 x 8-inch (20 x 20-cm) baking dish with parchment paper. Using clean hands (or a rubber spatula) press crust mixture into dish to form an even layer. Set aside.
• To make chocolate layer, combine almond butter, maple syrup, water, and Shakeology in a medium bowl; mix well.
• Press chocolate mixture on top of crust to form chocolate layer.
• Gently press chopped pecans into chocolate layer.
• Place chocolate chips in a small bowl; microwave on high for 20 seconds. Stir; microwave on high for an additional 20 seconds. Stir. Repeat until chocolate is evenly melted (about three times). Add oil; mix well.
• Using a fork, drizzle chocolate over prepared pan. Refrigerate for 1 hour before serving. Refrigerate in an airtight container for up to 1 day.

CHOCOLATE MAPLE BARS

Steps:

• In a large bowl, cream the shortening, syrup and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, milk and vanilla. Combine the flour, baking powder and salt; add to creamed mixture and mix well. Remove half the batter to another bowl., Combine melted chocolate and pecans; stir into 1 bowl of batter. Spread into a greased 13x9-in. baking pan. Add coconut to remaining batter. Spread carefully over chocolate batter. , Bake at 350° until a toothpick inserted in the center comes out clean, about 25 minutes. Cool completely on a wire rack., For frosting, in a small bowl, beat butter until smooth. Gradually add the confectioners' sugar and cocoa. Gradually add syrup, beating until smooth. Fold in marshmallows. Frost bars.

MAPLE PECAN BARS

Steps:

• Preheat oven to 350°. In a large bowl, combine flour and confectioners' sugar. Cut in the butter until crumbly. Press into a greased 15x10x1-in. baking pan. Bake until edges are lightly browned, 12-15 minutes., Meanwhile, in a large heavy saucepan, combine brown sugar, butter, syrup, cinnamon and salt. Bring to a boil. Cook and stir over low heat until butter is melted. Stir in pecans, cream and vanilla. Remove from the heat; spread over crust., Bake until bubbly, 20-25 minutes longer. Cool on a wire rack. Cut into bars.

CHOCOLATE MAPLE PECAN BARS

Steps:

• Preheat oven to 350 degrees. Line 9x9 baking pan with parchment paper.
• Combine cookie crumbs and powdered sugar in a small bowl. Add 6 Tbsp melted I Can't Believe It's Not Butter!® spread and stir until moist.
• Press into bottom of baking pan to create the crust.
• In a saucepan over medium heat, melt 8 Tbsp I Can't Believe It's Not Butter!® spread, sugar and maple syrup over medium heat. Stir until all of the sugar is dissolved and mixture is slightly foaming.
• Remove from heat and whisk in heavy cream and vanilla extract. Fold in pecans.
• Pour pecan mixture over crust. Sprinkle with chocolate chips.
• Bake at 350 degrees for 18-20 minutes or until center is set. Cool completely before slicing.

MAPLE CHOCOLATE PECAN BARS

Steps:

• Heat oven to 350°F.
• Stir together flour, sugar, cocoa and salt in large bowl; cut in butter until crumbly. Stir in 1 beaten egg. Press mixture evenly onto bottom of ungreased 13x9x2-inch baking pan.
• Bake 25 minutes. Meanwhile, beat sweetened condensed milk, remaining 1 egg and flavoring in medium bowl; stir in pecan halves. Pour over prepared crust, distributing pecan halves evenly. Return to oven.
• Bake 25 minutes longer or until golden. Cool in pan on wire rack. Cut into bars. Store tightly covered at room temperature. About 24 to 36 bars.