From: Half Baked Harvest
If there was ever a nutty bar that screamed fall, it's these!
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 24 bars
Storing: these bars keep well for up to 1 week at room temperature or in the fridge.
To cool the bars quickly for frosting: place in freezer for 15 minutes. Remove and glaze.
See more at Half Baked Harvest
If there was ever a nutty bar that screamed fall, it's these!
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 24 bars
Ingredients
- 1 1/2 sticks (3/4 cup) salted butter, at room temperature
- 3/4 cup packed dark brown sugar
- 1/3 cup pure maple syrup
- 2 teaspoons vanilla extract
- 1 egg, at room temperature
- 2 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 pecans
- 1 - 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 350° F. Line a 9x13 inch baking dish with parchment paper.
- In a large mixing bowl, cream together the butter and brown sugar. Add the maple syrup and vanilla, beat until light and fluffy. Add the egg and mix until combined. Add the flour, baking soda, and salt, beat until combined and the dough forms a ball. If the dough feels too wet, add 2-4 tablespoons additional flour. Spread the dough out into the prepared dish. Bake for 15 minutes, until lightly golden on top.
- Meanwhile, make the pecan filling. In a mixing bowl, cream together the butter and brown sugar. Add the maple syrup, vanilla, and bourbon (if using) beat until combined. Add the eggs, one at a time, and mix until combined. Stir in the pecans and chocolate chips.
- Gently pour the pecan filling over the cookie crust, spreading the filling in an even layer. It will be thin. Return to the oven and bake another 25-30 minutes, until the bars are golden brown and just set in the center. They should wiggle a bit. Let cool, then cut into bars and enjoy!
Recipe Notes
To Make Gluten Free: Use an equal amount of your favorite gluten free flour blend in place of the all-purpose flour. I recommend Cup4Cup gluten free flour.Storing: these bars keep well for up to 1 week at room temperature or in the fridge.
To cool the bars quickly for frosting: place in freezer for 15 minutes. Remove and glaze.
See more at Half Baked Harvest
