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Maple Pecan Chocolate Chip Cookie Bars
2020-10-29
https://www.metro.ca/userfiles/image/recipes/barres-biscuit-erable-pacanes-pepites-chocolat-11382.jpg
PT20M
PT30M
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In a food processor, place the chopped pecans, graham cracker crumbs, brown sugar, and salt. Pulse a few times until pecans are finely chopped, and all ingredients are mixed. With the food processor running, drizzle in the maple syrup until the crumbs moisten and start to stick together.In a greased 9''x9'' (23 cm x 23 cm) baking pan, fitted with a parchment paper sling, press in the crust along the bottom of the pan. Bake for 5-8 minutes in a 350°F oven. Remove and let cool.Meanwhile, prepare your cookie dough. In a mixer with the paddle attachment, place butter and sugar. Mix until fluffy and incorporated.Add in eggs and vanilla. Mix well. Add in baking soda, corn starch, salt, and flour. Mix until incorporated. Add in 1 package of chocolate chips until incorporated.Using a spatula, remove the cookie dough from the bowl and gently place over the pecan crust. Using your fingers, moistened with water, press the cookie dough into the pan until it is evenly distributed over the crust.Add more chocolate chips to the top, pressing them into the dough (optional).BaBake in a 350°F oven for 25-30 minutes until golden brown. The middle should still be chewy. Remove from oven and let completely cool for about an hour.Place bars into the fridge for another hour before removing from pan.Once cooled, remove from pan using the parchment paper sling, cut into 12 squares, and cut those squares in half.Drizzle bars with melted chocolate. Add more chopped pecans on top (optional). Enjoy!
24
Metro
2
25
5
1
Crust:
.5 lb (200 g) chopped pecans
1 cup (250 ml) Graham cracker crumbs
1/4 cup (60 ml) brown sugar
1 pinch salt
1/4 cup (60 ml) maple syrup
Cookie dough:
2 cups (500 ml) flour
1 teaspoon (5 ml) baking soda
2 teaspoons (10 ml) corn starch
1/4 teaspoon (1,25 ml) salt
3/4 cup (180 ml) butter melted
3/4 cup (180 ml) brown sugar
1/2 cup (125 ml) granulated sugar
2 egg
2 teaspoons (10 ml) vanilla extract
1 pkg (300 g) semi sweet chocolate chips plus more for topping
Chocolate dizzle :
1/4 cup (60 ml) semi sweet chocolate chips melted
Maple Pecan Chocolate Chip Cookie Bars
24
Desserts
0:20
Preparation
0:30
COOKING
0:50
TOTAL TIME
Ingredients
-
Crust:
-
.5 lb
(200 g)chopped pecans
-
1 cup
(250 ml)Graham cracker crumbs
-
1/4 cup
(60 ml)brown sugar
-
1 pinch
salt
-
1/4 cup
(60 ml)maple syrup
-
Cookie dough:
-
2 cups
(500 ml)flour
-
1 teaspoon
(5 ml)baking soda
-
2 teaspoons
(10 ml)corn starch
-
1/4 teaspoon
(1,25 ml)salt
-
3/4 cup
(180 ml)butter melted
-
3/4 cup
(180 ml)brown sugar
-
1/2 cup
(125 ml)granulated sugar
-
2
egg
-
2 teaspoons
(10 ml)vanilla extract
-
1 pkg
(300 g)semi sweet chocolate chips plus more for topping
-
Chocolate dizzle :
-
1/4 cup
(60 ml)semi sweet chocolate chips melted
Preparation
In a food processor, place the chopped pecans, graham cracker crumbs, brown sugar, and salt. Pulse a few times until pecans are finely chopped, and all ingredients are mixed. With the food processor running, drizzle in the maple syrup until the crumbs moisten and start to stick together.
In a greased 9''x9'' (23 cm x 23 cm) baking pan, fitted with a parchment paper sling, press in the crust along the bottom of the pan. Bake for 5-8 minutes in a 350°F oven. Remove and let cool.
Meanwhile, prepare your cookie dough. In a mixer with the paddle attachment, place butter and sugar. Mix until fluffy and incorporated.
Add in eggs and vanilla. Mix well. Add in baking soda, corn starch, salt, and flour. Mix until incorporated. Add in 1 package of chocolate chips until incorporated.
Using a spatula, remove the cookie dough from the bowl and gently place over the pecan crust. Using your fingers, moistened with water, press the cookie dough into the pan until it is evenly distributed over the crust.
Add more chocolate chips to the top, pressing them into the dough (optional).
BaBake in a 350°F oven for 25-30 minutes until golden brown. The middle should still be chewy. Remove from oven and let completely cool for about an hour.
Place bars into the fridge for another hour before removing from pan.
Once cooled, remove from pan using the parchment paper sling, cut into 12 squares, and cut those squares in half.
Drizzle bars with melted chocolate. Add more chopped pecans on top (optional). Enjoy!
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
