Description

Craving a rich, layered treat that’s perfect for sharing? What if you could bake three dozen indulgent bars with a chocolate-pecan base, a coconut topping, and a maple-marshmallow frosting in just 45 minutes of active time? Chocolate Maple Bars, with 6 reviews, are your answer—ideal for potlucks, holiday trays, or sweet cravings

Ingredients

Bars

Shortening (1/2 cup): Adds tenderness and structure. Sub: Butter, vegan butter, or coconut oil.
Maple syrup (3/4 cup): Provides sweet, rich flavor. Sub: Honey or agave syrup (flavor will vary slightly).
Sugar (1/2 cup): Sweetens and tenderizes batter. Sub: Coconut sugar or 1/3 cup sugar + 1 tablespoon maple syrup.
Large eggs (3, room temperature): Bind and add moisture. Sub: Flax eggs (3 tablespoons flaxseed meal + 9 tablespoons water) for vegan.
2% milk (3 tablespoons): Adds moisture. Sub: Plant-based milk or whole milk.
Vanilla extract (1 teaspoon): Enhances flavor. Sub: Almond extract or omit.
All-purpose flour (1-1/4 cups): Forms structure. Sub: Gluten-free flour blend or 2/3 cup whole wheat + 2/3 cup all-purpose.
Baking powder (1/4 teaspoon): Helps bars rise slightly. Sub: No substitute; critical for texture.
Salt (1/4 teaspoon): Balances sweetness. Sub: Kosher salt or omit for low-sodium.
Unsweetened chocolate (1-1/2 oz, melted): Adds fudgy flavor to base layer. Sub: 4-1/2 tablespoons cocoa powder + 1-1/2 tablespoons melted butter or oil.
Chopped pecans (1/2 cup): Provide nutty crunch in chocolate layer. Sub: Walnuts, almonds, or sunflower seeds for nut-free.
Sweetened shredded coconut (1/2 cup): Adds chewy texture to top layer. Sub: Unsweetened coconut or omit for coconut-free (add 1/4 cup extra flour).

Frosting

Butter (1/4 cup, softened): Creates creamy frosting base. Sub: Vegan butter or coconut oil.
Confectioners’ sugar (1 cup): Sweetens and thickens frosting. Sub: Reduce to 3/4 cup or use maple sugar.
Baking cocoa (1/2 cup): Adds chocolatey depth. Sub: Dutch-processed cocoa for richer flavor.
Maple syrup (1/2 cup): Enhances frosting with sweet maple taste. Sub: Honey or agave syrup.
Miniature marshmallows (1 cup): Add gooey texture. Sub: Vegan marshmallows or omit for smoother frosting.

These ingredients are pantry-friendly, creating a wholesome, indulgent treat.

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Instructions

Preheat oven and prep pan: Preheat to 350°F (177°C). Grease a 13×9-inch baking pan or line with parchment paper for easy removal. Tip: Parchment overhangs make lifting bars out easier.
Cream wet ingredients: In a large bowl, cream 1/2 cup shortening, 3/4 cup maple syrup, and 1/2 cup sugar with a mixer or whisk until light and fluffy (5-7 minutes). Beat in 3 eggs, 3 tablespoons milk, and 1 teaspoon vanilla until blended. Tip: Room-temperature eggs ensure a smooth batter; scrape bowl sides for even mixing.
Combine dry ingredients: In a medium bowl, whisk 1-1/4 cups flour, 1/4 teaspoon baking powder, and 1/4 teaspoon salt. Tip: Sift if flour is clumpy for a lighter texture.
Mix batter: Add dry ingredients to the wet mixture; mix until just combined. Divide batter evenly into two bowls (about 1-1/2 cups each). Tip: Don’t overmix to keep bars tender; use a scale or measuring cup for equal division.
Prepare chocolate layer: Melt 1-1/2 oz unsweetened chocolate in a small saucepan or microwave (30-second intervals, stirring until smooth); cool slightly. Stir melted chocolate and 1/2 cup chopped pecans into one bowl of batter. Spread evenly into the greased pan. Tip: Spread to edges for a uniform layer; ensure chocolate isn’t hot to avoid curdling batter.
Add coconut layer: Stir 1/2 cup shredded coconut into the remaining batter. Carefully spread over the chocolate layer. Tip: Use a spatula to spread gently; aim for an even layer without mixing into chocolate.
Bake: Bake for 25 minutes until a toothpick inserted in the center comes out clean. Cool completely on a wire rack (about 1 hour). Tip: Check at 22 minutes; cover with foil if edges brown too quickly.
Make frosting: In a small bowl, beat 1/4 cup softened butter until smooth. Gradually add 1 cup confectioners’ sugar and 1/2 cup cocoa, then 1/2 cup maple syrup, beating until smooth. Fold in 1 cup miniature marshmallows. Tip: Fold marshmallows gently to maintain texture; adjust syrup for spreadable consistency.
Frost and serve: Spread frosting evenly over cooled bars. Cut into 36 bars (6×6 grid). Tip: Use a sharp knife dipped in hot water for clean cuts; chill briefly if frosting is soft.