Maple pecan shortbread

Making shortbread cake layer

First, start by making the shortbread layer of these maple pecan shortbread bars. Make sure the butter is at room temperature. Preheat the oven to 200 degrees. Then mix the self-rising baking flour, Steviala Kristal Sweet, salt and cinnamon in a large mixing bowl. To this, add the diced butter and knead into an even dough. Then line a square baking tin with baking paper and spread the dough into the tin. You then bake the shortbread layer until it turns a nice brown colour. Then let this cool.

Making the maple layer

Then get to work on the maple layer of these maple pecan shortbread bars. Melt the butter in a pan, then add the 250ml of whipping cream, Steviala Ery-Bronze and Steviala Magical Maple. Stir well. Let this simmer gently until the maple sauce has thickened. Finally, add a pinch of salt as well. Then pour the maple layer over the cooled cake layer. You then chop the pecans and spread them over the maple layer. Then put the baking tin in the fridge for a while.

Making chocolate ganache

Finally, heat the milk to boiling point. Add the Steviala Milk Chocolate melties to a mixing bowl and pour the hot milk over it. Let this stand for a while and then stir this into an even chocolate ganache. Then pour this over the maple pecan shortbread bars and place the baking tin in the fridge for at least 1 hour.

Then cut the maple pecan shortbread into squares or bars. This is going to be enjoyable!