Maple Squares with Chocolate Chip Cookie Crust

I have a slight obsession with maple syrup (in case you couldn’t figure that out from my previous maple posts: Maple EclairsMaple Sugar-Cinnamon Muffins and  Maple Angel Food Cake with Maple Glaze ). This is an adaptation of a recipe I found buried under a pile of papers (original recipe from Saveur Maple Squares with Walnuts). The original recipe is really really good but my father can’t have nuts so I made it without the walnuts the first time. Although they were good, I felt that they were missing a little something, and began to think about a good ingredient to add. My brainstorming led me to chocolate chip pancakes drizzled in maple syrup and how delicious those are. Chocolate mini-chips added to the crust provided that perfect little extra something the recipe was missing.

Recipe:

Maple Squares with Chocolate Chip Cookie Crust (adapted from Maple Squares with Walnuts):

8 tbsps (1 stick) cold unsalted butter, cubed

1 cup and 2 tbsp all-purpose flour

1/4 cup and 2/3 cup maple sugar, divided

1/3 cup mini semisweet chocolate chips

1 cup maple syrup

2 eggs

1/4 tsp salt

  1. Preheat the oven to 350˚F. Butter an 8-in square pan and set aside.
  2. In a food processor, combine the butter, flour and 1/4 cup maple sugar and process until fully combined and dough-like. Turn the dough out in a bowl and add the chocolate chips. Knead it briefly together and then pat it down into an even surface at the bottom of your prepared pan.
  3. Bake for 15 min and then set the baked crust aside.
  4. In a large mixing bowl, combine the maple syrup, 2/3 cup maple sugar, eggs and salt. Whisk the ingredients together then pour it over the crust.
  5. Bake for an additional 30-35 minutes until the filling has set (it won’t jiggle when you gently shake the pan).
  6. Allow to cool for 15 minutes and serve with cold heavy cream to drizzle over the top.

US

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