Dark Chocolate Pecan Pie Bars with Cardamom Crust

For Crust:

• 1 c unsalted butter, softened

• 1/2 c dark brown sugar

• 1 t vanilla extract

• 1 egg

• 2 c flour

• 1 t ground cardamom

• 1/2 t baking soda

• 1/2 t salt

For Filling:

• 1/4 c unsalted butter, softened

• 1/2 c dark brown sugar

• 1/2 c pure maple syrup

• 1 1/2 t vanilla bean paste

• 2 eggs, room temperature

• 1 1/2 c chopped pecan pieces

• 1 c dark chocolate chunks

Directions:

1. Preheat oven to 350°F.  Dab a bit of butter on all four corners of a 9x13 brownie pan and line with parchment paper.  The butter helps the parchment stick for the later steps.

2. To make the crust, use a stand mixer to beat together the butter and brown sugar until smooth and creamy.  Add the vanilla and egg and beat until fluffy, about 1 minute.  Slowly add all the dry ingredients and mix until well combine.  

3. Dump the dough into the prepared pan and spread to each corner until you have an even layer of crust.  It helps to rub butter on your fingers so the dough doesn’t stick!  Bake for 15-17 minutes, until light golden brown.

4. Meanwhile, start making the filling.  In a stand mixer, beat together butter and brown sugar until smooth and creamy.  Add the maple syrup, vanilla bean paste, and eggs and beat until well combined, about 1 minute.  Fold in the pecan pieces and chocolate.

5. Pour the mixture over the crust and spread to all corners using a spatula.  Bake for 25 minutes.  The filling should be set around the edges and jiggle slightly in the center.  Allow the bars to cool completely, 1-2 hours, before cutting and serving.

Enjoy!!