Butter Pecan Rocky Road Bars

This butter tart filling on a butter pecan cookie covered in chocolate and marshmallow is sure to excite the butter pecan lover in you and is perfect for the holidays. They’re so delicious and great to freeze so you’ll always have a fun dessert to serve when company comes over!

Butter Pecan Rocky Road

Butter Pecan Rocky Road

Crust Ingredients:

  • 1 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 cup of butter – room temperature
  • 3/4 cup crushed pecans (pieces)
Butter Pecan Crust

Butter Pecan Crust

Filling Ingredients:

  • 1 cup of powdered sugar
  • 1/2 cup of butter – room temperature
  • 1/3 cup of maple syrup

Topping Ingredients:

  • 1/2 cup of pecan halves
  • 3/4 cup semi-sweet chocolate chips
  • 1/4 cup white chocolate chips
  • 1/2 cup mini marshmallow
  1. In a large bowl blend together the crust ingredients except the pecans until fine sand-like result.
  2. Add 3/4 cup of crushed pecans and blend with the mixture.
  3. Put the mix into an 8×8 pan and press until all even and tight at the bottom of the pan.
  4. Bake at 350°F for 20 minutes or until sides are golden.
  5. In a saucepan, combine the filling ingredients and bring to boil on medium high, stirring occasionally.
  6. When the mixture starts to bubble, cover for 5 minutes, stirring occasionally.
  7. Evenly distribute the pecan halves on top of the baked crust and pour the filling over.
  8. Evenly spreads the marshmallow and the semi-sweet and white chocolate chips.
  9. Gently press the top to deepen the chocolate and marshmallow into the filling.
  10. Refrigerate until firm, cut into squares and enjoy!
Butter Pecan Rocky Road Bars

Butter Pecan Rocky Road Bars

Butter Pecan Rocky Road Bars

Butter Pecan Rocky Road Bars

Categories: All-Purpose Flour, Baking, Brown Sugar, Butter, Food, Maple Syrup, My Photography, Recipes | 1 Comment

Pumpkin Spice Biscotti

Pumpkin Spice Biscotti with White Chocolate Drizzle

Pumpkin Spice Biscotti with White Chocolate Drizzle

While shopping last night I saw a wide variety of biscotti and I couldn’t get them out of my mind so I decided to make my own this morning. I chose the pumpkin spice flavour for a few reasons: I love it, it’s still the Fall season and American Thanksgiving is next week. All of those are valid reasons to bake pumpkin everything! I then drizzled some white chocolate because why the hell not!

A delicious and crunchy pumpkin biscotto drizzled with white chocolate with your afternoon tea will certainly help you get over today’s hump!

Ingredients:

  • 1/2 cup of canola oil or other flavourless oil such as coconut)
  • 3 large eggs
  • 1/2 cup of brown sugar
  • 1/2 cup of cane sugar
  • 1 tsp vanilla extract
  • 3 1/4 cup of all-purposed flour
  • 1 tbsp of baking powder
  • 1 tbsp of pumpkin spice
  • 1/2 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp ground cloves
  • 1/2 cup of roasted pumpkin seeds
  • White chocolate of choice to drizzle
Pumpkin Spice Biscotti with White Chocolate Drizzle

Pumpkin Spice Biscotti with White Chocolate Drizzle

  1. Line parchment paper on a cookie pan and preheat oven at 375°F
  2. In a small bowl, combine flour, baking powder, pumpkin spice, cinnamon, nutmeg and ground cloves then put aside.
  3. In a medium bowl, beat eggs, oil, brown and cane sugar and vanilla extract until well blended.
  4. Add the dry mix to the wet and blend.
  5. Add the pumpkin seeds and blend again.
  6. Divide dough into 2 and roll into logs about 1/2 inch thick and transfer to the prepared cookie pan.
  7. Bake for 20-25 minutes then cool on rack.
  8. Once the logs have cooled, slice and bake for another 10 minutes or until golden brown. (I like mine thinly sliced but they are usually thick)
  9. Cool down on a rack.
  10. In a small microwavable bowl melt the white chocolate then drizzle over the biscotti
Pumpkin Spice Biscotti with White Chocolate Drizzle

Pumpkin Spice Biscotti with White Chocolate Drizzle

 

Categories: All-Purpose Flour, Baking, Brown Sugar, Cane Sugar, Food, My Photography, Pumpkin, Recipes, Tea | 2 Comments

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