Maple Syrup

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 | 2 Comments

Pumpkin Spice Sticky Buns

Thanksgiving in Canada is this weekend so I decided to bake a few pumpkin treats in celebration. The recipes I chose aren’t really traditional to Thanksgiving but they’re damn delicious!

Fresh out of the oven before being turned upside down

Fresh out of the oven before being turned upside down

Sticky buns are pretty delicious and for those who think of cinnamon buns, it’s not it. They are very similar because they both use a sugar dough but both rise/bake differently and have a different topping/glaze. Cinnamon buns are fluffier because the dough is handled differently and also rises for longer. It’s usually topped with a cream cheese or white icing of some kind. Sticky buns are baked in a sticky sauce made with maple syrup and/or honey and nuts such as pecans and flipped upside down after baked to expose the caramel-y sauce. It’s delicious as fuck.

Pumpkin sticky buns after being turned upside down

Pumpkin spice sticky buns after being turned upside down

Since I’m a white girl I decided that it was acceptable to go all out with pumpkin and decided to turn my sticky bun recipe into a pumpkin flavoured one! I am using a bread machine for this recipe.

Dough Ingredients: 

  • 1 cup pumpkin pie filling or pumpkin purée spiced & sweetened to your liking (purée is preferred)
  • 2 large egg whites
  • 1/4 cup skim milk powder
  • 1/2 salt
  • 3 tbsp cane sugar
  • 2 tbsp room temperature butter
  • 1 cup whole wheat flour
  • 2 cups all-purposed flour
  • 2 tsp instant yeast
Close up of pumpkin sticky buns

Close up of pumpkin spice sticky buns


  • 1/4 cup packed brown sugar
  • 1/2 tsp pumpkin spice
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • pinch of ground cloves and all-spice
  • 2 tbsp butter
Fluffy sticky buns

Fluffy sticky buns


  • 1/2 cup maple syrup
  • 3/4 cup unsalted, roasted pumpkin seed
  1. Measure the dough ingredients into baking pan and insert the pan into the oven chamber of your machine. Select Dough Cycle.
  2. Prepare an 8″ square baking pan, lightly greased.
  3. Combine the Glaze ingredients and pour into the baking pan then set aside.
  4. In a small bowl, combine the filling ingredients and set aside.
  5. When the dough is ready, remove the dough and place onto a lightly floured board.
  6. Cover with large bowl and let the dough rest for 10-15 minutes.
  7. Roll out the dough and form a 35 by 23 cm rectangle.
  8. Spread 2 tbsp of butter over the rectangle (I used a brush) and sprinkle the filling uniformly.
  9. Roll dough jelly-roll style then cut into 1 1/2 inches (about 9 rolls.)
  10. Place side up in the prepared baking pan, cover and let rise for 30-45 minutes.
  11. When doubled in size, bake at 350°F for 20-30 minutes or until buns sound hollow.
  12. When ready, immediately turn upside down on a serving plate and let cool for 5 minutes before enjoying!
Pumpkin Spice Sticky Bun

Pumpkin Spice Sticky Bun

Categories: All-Purpose Flour, Baking, Bread, Brown Sugar, Butter, Cane Sugar, Cinnamon, Maple, Maple Syrup, My Photography, Pumpkin, Whole Wheat Flour | Leave a comment

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