Hi there friends! How was everyone’s weekend? Hope you all enjoyed yourselves and did something fun! It was a gorgeous weekend in my neck of the woods. I spent it soaking in the sun and watching college football. It was a win-win of a weekend!
If you are a regular follower, I think you can probably tell I have a weakness for sweets. Last week I had to fill out a questionnaire, and one question was, “What is your favorite dessert?” Wow. What the? That’s a tough one. I just don’t think there’s a clear winner for me. I LOVE ’em all. That’s kind of like asking a parent, “Who’s your favorite child?” Really? There is no favorite.
What’s even more difficult about answering that question is that my favorite desserts vary with the seasons. During spring and summer my favorites are more refreshing and fruity, with strawberry shortcake at the top of the list, followed by anything peach or blueberry. Pies, cobblers, sherbet, and ice cream are among the favorites on my spring and summer menu. Fall and winter I’m all about nuts, cinnamon, and pumpkin. It’s delicious cookies, bars, and brownies for everyone, and today I’m sharing one of my all time favorite fall desserts. These Chocolate Drizzled Maple Pecan Bars are a staple at out house during the fall.
These bars have a rich, buttery shortbread crust, and a fabulous maple pecan topping that is perfectly sticky and chewy. The recipe makes a 9×9 pan, and they’re so simple to make. You can slice the bars into whatever size you like. I had to add the chocolate drizzle, but feel free to leave it out if you’re not a chocolate fan. If you decide to go without it, these bars are perfect served just warm with a bit of whipped cream on top.
So make your Monday better friends, and whip up a batch of these Chocolate Drizzled Maple Pecan Bars. I think they’ll soon be one of your favorites too!
- 1 3/4 cup all-purpose flour
- 3/4 cup 1 1/2 sticks unsalted butter, room temperature
- 1/3 cup granulated sugar
- pinch of salt
- 1/2 cup maple syrup
- 1/3 cup light brown sugar packed
- 4 Tbsp. unsalted butter
- 1/4 cup whipping cream
- 1/2 tsp. salt
- 1 tsp. vanilla extract
- 1 1/2 cups pecans coarsely chopped
- 1 cup semi-sweet chocolate chips
- 1 Tbsp. Crisco shortening
For the crust: Preheat oven to 350 degrees.
Line a 9x9 baking pan with parchment paper leaving an overhand on two sides for easy removal. Spray with non-stick cooking spray.
In a medium bowl, combine flour, butter, sugar and salt. Beat until large coarse crumbs form.
Press mixture into bottom and 1/2 inch up the sides of prepared pan .
Bake 18-20 minutes until edges are golden brown. Cool.
For the topping: In a medium saucepan combine maple syrup, brown sugar, butter, cream and salt. Bring to a boil. Boil 1 minute.
Remove from heat and mix in vanilla and pecans.
Pour topping onto crust. Bake for 15 minutes at 350 degrees until topping is bubbling.
Cool in pan on wire rack.
While bars are cooling make chocolate drizzle. Place chocolate chips and shortening in microwave safe bowl.
Microwave in 30 second intervals, stirring in between, until melted and smooth.
Remove bars from pan. Drizzle with chocolate and cut into bars.