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Chocolate Pecan Squares
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Ingredients
Batter
- 1 ⅓ cups Arrowhead Mills Organic Spelt Flour
- ½ cup salted butter one stick at room temperature
- ½ cup coconut sugar packed
- ¼ cup pure maple syrup
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
Filling
- 4 tablespoons salted butter room temperature
- ½ cup coconut sugar packed
- ½ cup pure maple syrup
- ⅓ cup cocoa powder
- 2 teaspoons vanilla extract
- 2 large eggs room temperature
- 2 cups pecans roughly chopped
- 1 ½ cups chocolate chips
- 1 pinch salt
Instructions
Crust
- In a large bowl, cream butter and coconut sugar. Add in maple syrup and vanilla extract. Beat until the batter is light and fluffy. Add 1 egg and beat until incorporated.
- Add in spelt flour, baking soda and kosher salt. The mixture will be slightly sticky. If it’s too much, you can add 1-4 tablespoons of flour.
- Pour mixture into a parchment-lined 9×13 baking dish. Bake in a 350° F oven for 10-12 minutes or until the top becomes lightly golden. Set aside.
Filling
- In another bowl, cream butter and coconut sugar. Add maple syrup, vanilla extract and cocoa powder. Beat until light and fluffy. Add 2 eggs and beat until combined. Fold in pecans and chocolate chips.
- Pour filling over the crust that’s still sitting in the baking dish. Bake for 2-25 minutes. The final mixture will be slightly jiggly. Remove from oven and allow to cool completely before enjoying!
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