Since us Canadians have already celebrated Thanksgiving, all the posts I’ve been seeing of delicious looking stuffing recipes and tips on how to host the perfect Thanksgiving will have to be saved for next year.
But the good thing about dessert is that it doesn’t matter what time of year it is, I will always be making it in big batches and small. Especially baked goods.
For this recipe I used a combination of brown sugar and liquid honey for sweetener and was so impressed with the results. The honey keeps the bars really chewy after baking (almost like cookie dough) and pairs perfectly with the chocolate chips and sea salt. These seriously make my mouth water just thinking about them.
They lasted two days…naturally.
The pecans on top are optional, but I find they add a nice crunch to each bite. I like to cut these into 16 small squares, but if you’re feeling sassy feel free to bake these up and cut them into 12 bars. Why not?
Wishing you all a warm and loving weekend – hopefully it involves something sweet <3
- 1 stick + 2 tbsp unsalted butter, melted and cooled
- 1 cup brown sugar*
- 1/4 cup liquid honey
- 1 large egg
- 1 tsp Kosher salt
- 1 tsp pure vanilla extract
- 1 cup + 2 tbsp all purpose flour
- 1/2 cup semi-sweet chocolate chips
- 16-20 raw pecans
- Fleur de sel, for sprinkling
- Preheat oven to 350 degrees F. Line an 8 x 8-inch baking pan with parchment paper and spray with nonstick cooking spray.
- In a large bowl, whisk together the melted butter, brown sugar, honey, egg, salt, and vanilla, until the batter turns lighter in colour and is smooth, about 1 minute. Using a rubber spatula, fold in the flour and chocolate chips until just combined.
- Spread the batter into the prepared pan. Top with the pecans.
- Place the baking dish into the oven and bake for about 25-30 minutes, or until the edges are golden and the center has just set.
- Remove the baking dish from the oven, sprinkle with fleur de sel, and let bars cool to room temperature before before cutting into squares.
Recipe adapted from Ovenly by Agatha Kulaga and Erin Patinkin
*I've made these with both light and dark brown sugar. The bars pictured here were made with light brown sugar, but the dark brown sugar adds a darker colour to the bars that looks lovely! It just depends on your preference.