So next week may be the best week ever. I’m not sure why Christmas gets all the attention, because December 16th marks National Chocolate Covered Anything Day and December 17th is National Maple Syrup Day. I haven’t been this excited about a Monday in – well – ever.
In light of this overindulgent, under-recognized week, I am happy to provide a recipe that combines both chocolate and maple syrup. You’re welcome.
Chocolate Maple Bars
Prep time: 15 minutes | Bake time: 25 minutes | Makes approximately 36 bars
- ½ cup butter
- ¾ cup maple syrup
- ½ cup sugar
- 3 eggs
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 1 ¼ cup all purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 2 ounces unsweetened chocolate, melted
- ½ cup flaked coconut
- ¼ cup butter, softened
- 1 cup powdered sugar
- ½ cup baking cocoa
- ½ cup maple syrup
- 1 cup mini marshmallows
- In a large bowl, cream the butter, syrup and sugar until light and fluffy.
- Beat in the eggs, milk and vanilla.
- In a separate bowl combine the flour, baking powder and salt; add to creamed mixture and mix well.
- Remove half of the batter to another bowl.
- Add melted to chocolate to one bowl of batter and mix well.
- Pour chocolate mixture into a greased 13-in. x 9-in. baking pan.
- Add coconut to remaining batter.
- Spread coconut batter carefully over chocolate batter.
- Bake at 350° for 25 minutes or until a toothpick inserted near the center comes out clean.
- Cool completely on a wire rack.
- In a small bowl, beat butter until smooth.
- Gradually add the powdered sugar and cocoa.
- Gradually add syrup, beating until smooth.
- Fold in marshmallows.
- Frost bars.
- Eat as many as you can before someone catches you.