Chocolate Pecan Pie Bars – A dark colored sugar shortbread outside layer finished with a gooey maple filling stacked with pecans, destroyed coconut, and chocolate chips. Flavor and surface in each sweet and sticky chomp!
I figured you may be occupied with amassing your Thanksgiving menu, so I needed to stop in and advise you that these Chocolate Pecan Pie Bars should be on your table. These are one of my total most loved sweets.
That's right, you read that correct I figured out how to make a formula taking after pecan pie without corn syrup! These bars gets their sticky sweetness from a combo of dark colored sugar and unadulterated maple syrup, which include so much flavor.
A dark colored sugar shortbread outside layer finished with a gooey maple filling stacked with pecans, destroyed coconut, and chocolate chips. Flavor and surface in each sweet and sticky nibble!
- CRUST:
- 1/2 cup unsalted butter softened
- 1/3 cup brown sugar firmly packed
- 1 1/3 cups all purpose flour
- 1/4 teaspoon salt
- FILLING:
- 6 tablespoons unsalted butter melted
- 2/3 cup brown sugar
- 1/4 cup pure maple syrup
- 2 tablespoons milk
- 1 large egg
- 1 1/2 cups chopped pecans
- 1/2 cup bittersweet or semisweet chocolate chips I prefer bittersweet
- 1/2 cup sweetened shredded coconut
- sea salt optional
INSTRUCTIONS
- CRUST:
- Preheat oven to 350°F. Line an 8x8 pan with foil, leaving a couple inches overhang. Spray or butter the foil.
- Using a hand mixer or stand mixer, beat butter and brown sugar until creamy and combined. Add flour and salt, beat until thoroughly combined. Dump the mixture (it will be crumbly) into the prepared pan and press it evenly into the bottom of the pan. Bake for 15 minutes. Meanwhile, prepare the filling.
- FILLING:
- In a large bowl, combine melted butter, brown sugar, maple syrup, milk, and egg. Whisk until combined. Add pecans, chocolate chips, and coconut and stir until combined. Pour the filling over the crust and gently spread it around with a rubber spatula so that the solids and liquid are evenly distributed.
- Return to the oven and cook for about 23-25 minutes. The mixture should be bubbling slightly around the corners. The edges will be set but the center will still be a little jiggly. It will firm up as it cools. Place pan on a wire rack to cool completely before cutting into squares. Sprinkle lightly with sea salt, if desired, to add a contrast to the sweetness.
Read more our recipe No Bake Raspberry Cheesecake Bars #desserts #cakerecipe
source https://www.mommycooking.com/2019/04/chocolate-pecan-pie-bars-healthyfood.html
