These Chocolate Drizzled Maple Pecan Bars have a buttery shortbread crust with a deliciously chewy maple pecan topping that’s sure to delight your taste buds this holiday season.
This post was originally published here at the BHK back on September 21, 2015. I’ve updated the text, photos and added a video just above the recipe to show you how easy and delicious these Chocolate Drizzled Maple Pecan Bars are. They’re PERFECT for the holiday season ahead!
Hi there friends! How was everyone’s weekend? Hope you all enjoyed yourselves. Since Tom was away on business in California, I decided to make a little surprise visit to see our boys in Washington, DC. We had so much fun! We enjoyed a few meals out at some new places, met up with their cousin Ally and watched a movie together. It was AWESOME!
A few more days and we’ll be breaking out the stretchy pants for Thanksgiving! I can’t believe it, can you??
This year for dessert, we’ll be enjoying the Applesauce Cake with Vanilla Bean Frosting I shared here last Thursday, if you missed it you NEED to check it out, and without a doubt, these Chocolate Drizzled Maple Pecan Bars.
I shared them way, way back, but decided they needed to be re-shared with a little video, so you could see how easy and scrumptious they are!
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.
These would be the perfect addition to your Thanksgiving dessert table this year guys! They’re easy, decadent and can be made a night or two ahead of time. Enjoy!
I wish you all a Happy and Blessed Thanksgiving this year! I’m thankful for each and everyone of you. There would be no BHK without you! Hope y’all enjoy your big feast and safe travels!
A Few Cook’s Notes for Chocolate Drizzled Maple Pecan Bars Recipe:
I like to drizzle my bars with some melted chocolate, but they’re equally as delicious without the chocolate, and served warm with some fresh whipped cream.
You can make the bars a day or two ahead and just keep in the refrigerator. I like to remove mine from the fridge and let them come to room temperature before serving.
Chocolate Drizzled Maple Pecan Bars Video
- 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
Maple Pecan Topping
- 1/2 cup maple syrup
- 1/3 cup light brown sugar, firmly 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. vegetable 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.