Maple chocolate pecan bars are sweet and salty perfection. The bars are just a bit sticky and wonderfully delicious!
If you can’t tell, I’ve been baking up a storm in my kitchen lately. I’ve really enjoyed getting back into a baking rhythm. There’s something about the measuring and exactness to baking that I really enjoy. I find it relaxing and calming. I realize this is quite the opposite from many other cooks. But, for some reason, baking is one of my favorite ways to get in the kitchen. Because I enjoy baking desserts so much, they’re usually my go-to for groups. Over the weekend, we attended a Halloween potluck and I knew I wanted to bring dessert.
Since it’s pecan season here in Texas, I wanted to include them in my dessert. Luckily, I was able to find a pecan bar recipe through a quick Pinterest search. I adapted the recipe a little bit by opting for coconut oil over olive oil in the filling. Sometimes olive oil is a little heavy to me. I also added chocolate because everything is better with chocolate. The crust of the pecan bars is just slightly salty and adds a great bite to the texture of the bars. I also opted to keep the pecans whole because they make the bars extra crunchy.
A quick warning on these maple chocolate pecan bars – they definitely need to be refrigerated. The pecan bars certainly aren’t dangerous if they aren’t in the fridge, they just get super sticky! I learned that after the bars sat out at our potluck for a few hours. While the pecan bars are still delicious, they get quite sticky.
Maple Chocolate Pecan Bars
For the crust:
- 3/4 cup whole wheat flour
- 1/2 cup all purpose flour
- 1/2 cup olive oil
- 1/3 cup dark brown sugar packed
- 1/4 teaspoon salt
For the filling:
- 6 tablespoons coconut oil melted
- 1/3 cup maple syrup
- 2/3 cup dark brown sugar
- 1/3 cup coconut milk
- 2 cups whole pecans
- 1/2 cup chocolate chips
Preheat the oven to 350 degrees. Prep a medium baking pan and set aside.
To make the crust: In a large bowl, combine flours, brown sugar, salt and olive oil until a dough comes together. Transfer the dough to the baking pan and press into the pan to form an even layer. Bake for 15-20 minutes or until crust is slightly browned and firm. Remove from the oven and allow to cool slightly before adding the filling.
Meanwhile, prepare the filling. In a medium saucepan over medium heat, combine coconut oil, maple syrup, and brown sugar. Whisk the mixture until the sugar dissolves. Keep over the heat and bring the mix to a boil. Boil for 1 minute, whisking the whole time. Remove from the heat and transfer to a large glass bowl.
Allow the mixture to cool in the glass bowl slightly then add the coconut milk, pecans and chocolate chips.
Once the crust has cooled, add the filling to the crust and spread evenly over the crust.
Bake for 20-25 minutes. Remove fro the oven and cool completely before slicing and serving.