Chocolate Pecan Bars with Maple Vanilla Glaze

Photo and Recipe Credit: @sherisilver https://sherisilver.com/

Ingredients 

For the Base:

1/2 cup (8 tablespoons) unsalted butter, melted

1/2 cup granulated sugar

1/4 cup OliveNation Organic Dutched 20/22 Fat Cocoa Powder

1 1/2 cups all purpose flour

1/4 tsp kosher salt

1 large egg, at room temperature

For the Filling:

1/2 cup packed dark brown sugar

2 tbsp unsalted butter, melted

1/4 cup light corn syrup

2 large eggs, at room temperature

1 tsp OliveNation Maple Extract

1 tsp OliveNation Madagascar Bourbon Vanilla Extract

Pinch of kosher salt

1 cup chopped OliveNation Raw Mammoth Pecan Halves

3/4 cup OliveNation Callebaut Semi Sweet Dark Chocolate Chips

For the Glaze:

1 cup confectioner’s sugar

1/2 tsp OliveNation Maple Extract

1/2 tsp OliveNation Vanilla Extract

1/8 – 1/4 tsp OliveNation Ground Cinnamon

1 - 2 tbsp milk, plus more if needed

Directions

Make the base:

Pre-heat the oven to 350 degrees. Grease an 8” x 8” baking pan and line with parchment paper, leaving an overhang on 2 sides. Mix the ingredients in a large bowl till completely incorporated. Dollop into your prepared baking pan and press into an even layer.

Make the filling:

Place the brown sugar, melted butter, corn syrup eggs, maple extract, vanilla extract and salt into bowl. Whisk to blend. Add the chopped pecans and chocolate chips and stir to blend. Pour over the base, spreading evenly. Bake till set and the edges look slightly puffed, 25 – 30 minutes. Let cool in the pan on a wire rack set over a piece of wax paper. Once cooled, remove from the pan and transfer to the wire rack.

Make the glaze:

Whisk the confectioner’s sugar, both extracts and cinnamon in a small bowl. Add the milk gradually, whisking after each addition, till a thick yet pourable consistency is achieved. Pour over the cooled bars and let set. Cut into bars and serve.