Chocolate Maple Bars Recipes

Steps:

• In a large bowl, cream the shortening, syrup and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, milk and vanilla. Combine the flour, baking powder and salt; add to creamed mixture and mix well. Remove half the batter to another bowl., Combine melted chocolate and pecans; stir into 1 bowl of batter. Spread into a greased 13x9-in. baking pan. Add coconut to remaining batter. Spread carefully over chocolate batter. , Bake at 350° until a toothpick inserted in the center comes out clean, about 25 minutes. 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.

Steps:

• For the dough: In a medium saucepan scald milk; add shortening, 3 Tablespoons granulated sugar, and salt. Stir to combine and set aside to cool to lukewarm. In a large mixer bowl, add the lukewarm water and the yeast (remember the water should be just lukewarm, too hot and it will kill the yeast) Add the remaining 1 Tablespoon of sugar to the yeast and water and whisk to combine. Let sit for about 5 minutes until it starts to bubble and become foamy. After the yeast is foamy and the milk mixture is luke warm. Add the eggs to the yeast and stir to combine, then add the milk mixture to the yeast mixture. Whisk the cinnamon into the flour and gradually add to the yeast mixture. You may need to add more, you want the dough slightly sticky but not too sticky. Knead for 3 to 5 minutes. I let my kitchen aid do the kneading for about 5 minutes. Spray another large bowl with non-stick spray, place dough in the bowl and let raise for an hour or until double in size. Punch down and roll out into a large rectangle about 1 inch thick. Cut into rectangles, I cut the rectangle in half, and then each half into 6 pieces to make 12 bars, then place on a greased baking sheet. Let raise for about 30 minutes. While bars are raising, preheat the oven to 425 degrees. Bake the bars for 7 to 8 minutes or until light golden brown, Watch carefully. Remove from oven and let cool slightly before icing. Make the icing while the bars are raising: In a small saucepan mix butter, brown sugar and milk. Bring to boil for medium heat and simmer 3 minutes.l Remove from heat and cool for 15 minutes. Add the mapleine and powdered sugar and blend well with a hand mixer. Add a little more powdered sugar if needed (I added about 1/4 cup more) Spread on maple bars

Steps:

• For Maple Bars: In saucepan scald milk.
• Add shortening, sugar, salt and cinnamon.
• Dissolve and let cool to lukewarm.
• In large bowl dissolve 2 packages of yeast in water.
• Add beaten eggs and stir.
• Stir saucepan mix into yeast mixture.
• Gradually add flour.
• Knead.
• Let rise in bowl for an hour.
• Punch down and roll out to 1" thickness.
• Cut into squares and let rise again on lightly greased baking sheets.
• Bake at 425°F for 7-8 minutes or until light golden brown. Watch carefully.
• For Icing: In saucepan mix butter, brown sugar and milk.
• Bring to boil and simmer 3 minutes.
• Remove from heat and cool for 15 minutes.
• Add mapleine and then powdered sugar and blend well.
• Add more powdered sugar if needed.
• Spread on maple bars and enjoy.

Steps:

• Preheat oven to 350°F.
• In a large bowl, combine flour, sugar and salt; cut.
• in margarine until crumbly.
• stir in 1 beaten egg.
• Press evenly in a 9x13" pan.
• Bake for 25 minutes.
• Meanwhile, in medium bowl, beat sweetened condensed milk, remaining egg and flavoring; stir in nuts.
• Sprinkle chocolate chips evenly over the prepared crust. Top with the nut mixture. Bake for 25 minutes more or until lightly brown.
• Cool. Cut into bars.
• Store tightly covered at room temperature. Makes 24-36 bars.