Brown Sugar Maple Chocolate Pecan Pie Bars Recipe

Ooey-gooey Brown Sugar Maple Chocolate Pecan Pie Bars scream fall. This soft, buttery sugar cookie base has just the perfect maple taste from brown sugar and sweet maple syrup. Pecan pie topping, though.

Ingredient

– 1 sticks (1/2 cup) salted butter, at room temperature – 1/2 cup packed dark brown sugar – 1/4 cup pure maple syrup – 1 teaspoon vanilla extract – 1 egg, at room temperature – 1 1/2 cups all-purpose flour – 1/2 teaspoon baking soda – 1/2 teaspoon kosher salt – PECAN FILLING – 4 tablespoons salted butter, at room temperature – 1/2 cup packed dark brown sugar – 1/2 cup real maple syrup – 2 teaspoons vanilla extract – 2 eggs, at room temperature – 1 tablespoon bourbon (optional) – 2 cups roughly chopped pecan – 1 - 1 1/2 cups semi-sweet chocolate chip

Direction

Burst

1

Warm the oven up to 350° F. Put parchment paper around the edges of a 9x13-inch baking dish.

Wavy Line
Burst

2

Mix butter and brown sugar in a large bowl. Beat in maple syrup and vanilla until frothy. Mix in the egg. Beat in the flour, baking soda, and salt until the mixture forms a ball. 

Wavy Line
Burst

3

If dough is too wet, add 2-4 tablespoons flour. Spread dough in dish. Bake until top is faintly browned, 10-12 minutes.

Wavy Line
Burst

4

Meanwhile, create pecan filling. Mix butter and brown sugar in a bowl. Beat maple syrup, vanilla, and bourbon (if using) until blended. Add eggs one at a time and stir well. Mix in pecans and chocolate chips.

Wavy Line
Burst

5

Spread the nut filling out evenly on top of the cookie crust by pouring it on slowly. It's going to be thin. Put the bars back in the oven and bake for another 20 to 25 minutes,

Wavy Line
Burst

6

until they are golden brown and the middle is just barely set. They need to move around a bit. After it cools, cut it into bars and eat them!

Wavy Line

Easy Vanilla Earl Grey Crème Brûlée Recipe 

also see

also see

White Scribbled Underline