Chocolate Drizzled Maple Pecan Bars
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.
Servings: 9 bars
Calories: 654kcal
Ingredients
Shortbread Crust
- 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 heavy whipping cream
- 1/2 tsp. salt
- 1 tsp. vanilla extract
- 1 1/2 cups pecans coarsely chopped
Chocolate Drizzle
- 1 cup semi-sweet chocolate chips
- 1 Tbsp. vegetable shortening
Instructions
Shortbread 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. Remove from oven.
Maple Pecan 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.
Chocolate Drizzle
- 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.
Notes
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.