Chocolate Maple 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 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.

CHOCOLATE PECAN BARS

Steps:

• For the crust: Adjust the oven rack to the bottom position and preheat the oven to 400 degrees F (205 degrees C).
• Coat the bottom and sides of a 9-by-13-inch (23-by-33 centimeter) baking pan with cooking spray. Line the pan with parchment paper, letting the paper overhang the edges of the pan by a few inches on two sides (this will help you lift the bars out of the pan).
• In a food processor, pulse together the butter, flour, salt and sugar until the butter is in pea-sized pieces. Add the water, 1 tablespoon at a time, and pulse until the dough begins to pull from the sides of the bowl. Transfer the dough to a floured surface, gather together, and pat into a rectangle. Roll the dough into a rectangle 1/8 inch (3 mm) thick that measures about 13 by 15 inches (33 by 38 centimeters). Trim the rough edges and ease the dough into the prepared pan, pressing it onto the bottom and about halfway up the sides (trim the dough more on the sides as needed). Prick the dough a couple times with a fork. Cover with aluminum foil and fill with pie weights or dried beans. Bake until the dough starts to set up, about 15 minutes. Remove the weights and foil and continue to bake until the crust is just golden, about 5 minutes more. Let cool completely.
• For the filling: Preheat the oven to 400 degrees F (205 degrees C). Spread the pecans in an even layer on a baking sheet. Toast until fragrant and golden, 8 to 10 minutes. Let cool slightly, then roughly chop.
• Beat the honey and brown sugar with an electric mixer until smooth. Beat in the eggs. Add in the melted butter and continue to beat. Add the flour, Bourbon, orange zest and vanilla. Sprinkle the pecans and chocolate chips over the crust and pour the honey mixture over the top. Bake until the top of the filling is golden brown and the center sets up, 30 to 40 minutes. Cover and put in the refrigerator until cool. When ready to serve, cut into 12 to 24 bars.

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.