Best 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.

MAPLE, PECAN & CHOCOLATE BARS

Steps:

• For the base: Preheat the oven to 150C/130C Fan and grease and line a 23cm square baking tin, then set aside. Crush the digestives into small pieces and chop the pecans roughly and then add them both to a large bowl. Then add the sugar and rolled oats and set aside until needed.
• In a large pan, stir the butter, golden syrup, maple syrup and vanilla over a low heat until blended together. Then take off the heat and pour into the dry mixture, mixing well. Pour the mixture into the prepared baking tin and bake for 30 minutes or until the surface is lightly browned. Then place onto a wire rack to cool completely.
• For the topping: Melt the chocolate over a bain-marie ensuring that the base of the bow doesn't touch the water. Then pour onto the cooled base and spread evenly with a palette knife.
• Leave to set for 2 hours and then cut into 12 rectangles.

CHOCOLATE-MAPLE PECAN PIE

Steps:

• Make the crust: Pulse the flour, granulated sugar, cocoa powder and salt in a food processor. Pulse in 3 tablespoons butter until the mixture looks like cornmeal. Add the remaining 5 tablespoons butter and pulse into pea-size pieces. Pulse in the vodka until the dough clumps together but is still crumbly. If the dough is too dry, mix in the ice water, 1 tablespoon at a time. Turn out the dough onto a piece of plastic wrap; shape into a disk and wrap. Refrigerate until very firm, at least 2 hours or overnight.
• Roll out the dough on a lightly floured surface into a 12-inch round. Transfer to a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges. Refrigerate until firm, at least 1 hour.
• Preheat the oven to 350 degrees F. Line the crust with foil and fill with pie weights or dried beans. Bake until the crust looks dry around the edges, about 20 minutes. Remove the foil and weights and bake until dry all over, 10 to 15 more minutes. Transfer to a rack to cool.
• Make the filling: Whisk the melted butter, egg, flour and salt in a large bowl until smooth, then whisk in the maple syrup and heavy cream. Pour into the cooled crust and top with the pecans in a decorative pattern.
• Carefully cover the edges of the crust with foil. Bake until the filling is set, 55 to 65 minutes. Transfer to a rack to cool completely, about 3 hours.

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.

MAPLE PECAN SHORTBREAD SQUARES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Combine the flour and 1/3 cup brown sugar in a mixer. Mix in the softened butter until a dough has formed. Press into an ungreased 8x8-inch baking dish, and prick with a fork.
• Bake the shortbread in the preheated oven until golden brown, about 20 minutes. While the shortbread is baking, beat the egg in a mixing bowl along with 1/3 cup brown sugar, maple syrup, and pecans. Pour the pecan mixture over the hot crust, and return to the oven. Continue baking until firmed, 12 to 15 minutes. Remove from the oven, and immediately run a knife around the edges to prevent sticking. Cool completely, then cut into 1-inch squares to serve.