From ARROWHEAD MILLS

Makes 24 squares

This Chocolate Pecan Squares recipe is sure to become a holiday favorite.

INGREDIENTS

FOR THE BATTER
1 1/3 cups ARROWHEAD MILLS Organic Spelt Flour
1/2 cup salted butter one stick at room temperature
1/2 cup coconut sugar packed
1/4 cup pure maple syrup
1 large egg at room temperature
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt

FOR THE FILLING
4 tablespoons salted butter room temperature
1/2 cup coconut sugar packed
1/2 cup pure maple syrup
1/3 cup cocoa powder
2 teaspoons vanilla extract
2 large eggs room temperature
2 cups pecans roughly chopped
1 1/2 cups chocolate chips
1 pinch salt

DIRECTIONS

FOR THE CRUST
1.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.

2.Add in spelt flour, baking soda and kosher salt. The mixture will be slightly sticky. If it’s too much, you can add 1 to 4 tablespoons of flour.

3.Pour mixture into a parchment-lined 9×13-inch baking dish. Bake in a 350 degrees oven for 10 to 12 minutes or until the top becomes lightly golden; set aside.

FOR THE FILLING
4.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.

5.Pour filling over the crust that’s still sitting in the baking dish. Bake for 20 to 25 minutes. The final mixture will be slightly jiggly. Remove from oven and allow to cool completely before enjoying!

Find this recipe and more holiday treats at arrowheadmills.com