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–+ servings

Maple Shortbread Bars

A layer of buttery soft shortbread filled with pecans, and maple caramel then topped with a chocolate ganache.
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Prep Time 1 hour
Cook Time 40 minutes
Servings 16

Ingredients
  

Shortbread

  • 1 cup salted butter
  • ½ cup sugar
  • 2 cup flour
  • ½ teaspoon salt
  • 2 teaspoon vanilla

Pecans

  • ¾ cup chopped pecans

Maple Caramel

  • ½ cup butter
  • 1 cup Pure Maple Syrup
  • 1 can sweetened Condensed Milk (14 oz)
  • ⅓ cup sugar

Chocolate Ganache

  • 8 oz Dark Chocolate (about 1 cup chocolate chips)
  • ½ cup heavy cream

Instructions
 

Shortbread

  • In the bowl of a stand mixer beat your butter until softened. Add your sugar, flour, salt and whisk on medium speed until combined. Then add your vanilla at the end of mixing.
  • Line a 8x 8 inch baking dish with parchment paper (making sure the edges of the paper comes out of the pan for easy removal later). Pre-heat your oven to 325 degrees
  • Using your hand press in the shortbread onto the bottom of your pan. Bake for 40 minutes. Take out and let cool

Pecans

  • place your chopped pecans on a baking dish and roast them in the oven at 325 degrees for about 5 minutes. you can do this while your shortbread is baking.
  • Once your shortbread is cooled you can sprinkle your pecans on top of your shortbread making sure to spread them out evenly.

Maple Caramel

  • In a medium sauce pan add your butter, maple syrup, condensed milk, and sugar. Simmer on medium heat while continuously stiring. do this for 20 minutes. you should see bubbles forming and the mixture thickening. do not stop stiring or it will burn. Let cool slightly.
  • Pour your caramel over your pecans using a knife to spread it out evenly.
  • Place your bars in the freezer for 30 minutes to allow your caramel to solidify and cool completely.

Chocolate ganache

  • chop your chocolate and place it in a small bowl.
  • in a small sauce pan add your heavy cream and warm it on low heat until it is steamy and tinny bubbles form. (not too hot, this does not need to boil).
  • Pour your cream over your chocolate and let it sit there for 2 minutes. Then slowly begin to whisk your chocolate until combined (SLOWLY).
  • Once done and caramel is stiff to the touch pour your chocolate over your caramel and spread it out evenly.
  • Store in the fridge. Cut and serve. Enjoy!
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