Chocolate Maple Bars Recipe

5 1 1
Chocolate Maple Bars Recipe
Chocolate Maple Bars Recipe photo by Taste of Home
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Chocolate Maple Bars Recipe

Read Reviews
5 1 1
Publisher Photo
My family runs a maple syrup operation, and I'm always looking for new ways to incorporate maple syrup into my cooking and baking. These bars are delicious! —Cathy Schumacher, Alto, Michigan
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + cooling
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + cooling

Ingredients

  • 1/2 cup shortening
  • 3/4 cup maple syrup
  • 1/2 cup sugar
  • 3 large eggs
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1-1/4 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1-1/2 ounces unsweetened chocolate, melted
  • 1/2 cup chopped pecans
  • 1/2 cup sweetened shredded coconut
  • FROSTING:
  • 1/4 cup butter, softened
  • 1 cup confectioners' sugar
  • 1/2 cup baking cocoa
  • 1/2 cup maple syrup
  • 1 cup miniature marshmallows

Directions

In a large bowl, cream the shortening, syrup and sugar until light and fluffy. Beat in the eggs, milk and vanilla. Combine the flour, baking powder and salt; add to creamed mixture and mix well. Remove half of the batter to another bowl.
Combine melted chocolate and pecans; stir into one bowl. Spread into a greased 13x9-in. baking pan. Add coconut to remaining batter. Spread carefully over chocolate batter.
Bake at 350° for 25 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
For frosting, in a small bowl, beat butter until smooth. Gradually add the confectioners' sugar and cocoa. Gradually add syrup, beating until smooth. Fold in marshmallows. Frost bars. Yield: 3 dozen.
Originally published as Chocolate Maple Bars in Country Extra May 2002, p51

Nutritional Facts

1 each: 143 calories, 7g fat (3g saturated fat), 21mg cholesterol, 43mg sodium, 20g carbohydrate (14g sugars, 1g fiber), 2g protein.

  • 1/2 cup shortening
  • 3/4 cup maple syrup
  • 1/2 cup sugar
  • 3 large eggs
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1-1/4 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1-1/2 ounces unsweetened chocolate, melted
  • 1/2 cup chopped pecans
  • 1/2 cup sweetened shredded coconut
  • FROSTING:
  • 1/4 cup butter, softened
  • 1 cup confectioners' sugar
  • 1/2 cup baking cocoa
  • 1/2 cup maple syrup
  • 1 cup miniature marshmallows
  1. In a large bowl, cream the shortening, syrup and sugar until light and fluffy. Beat in the eggs, milk and vanilla. Combine the flour, baking powder and salt; add to creamed mixture and mix well. Remove half of the batter to another bowl.
  2. Combine melted chocolate and pecans; stir into one bowl. Spread into a greased 13x9-in. baking pan. Add coconut to remaining batter. Spread carefully over chocolate batter.
  3. Bake at 350° for 25 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
  4. For frosting, in a small bowl, beat butter until smooth. Gradually add the confectioners' sugar and cocoa. Gradually add syrup, beating until smooth. Fold in marshmallows. Frost bars. Yield: 3 dozen.
Originally published as Chocolate Maple Bars in Country Extra May 2002, p51

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MY REVIEW
MurphyNJ User ID: 7103738 41466
Reviewed Sep. 15, 2013

"These were delicious. I brought them to a community event this afternoon and got many positive comments. I prepared them just as the recipe instructed - very easy. Nice that it didn't take a long time to bake. Frosting was delicious too. Living in New York's maple country, we like to find unique ways to use real maple syrup too."

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