Dutch Delights with Hot Chocolate Ganache & Toasted Pecans

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Dutch Delights with Hot Chocolate Ganache & Toasted Pecans
Prep Time
15 min
Cook Time
8 min/ batch
48 cookies
Recipe by: TermiNatetor

If you're a chocolate lover then these cookies are for you.


Cookie Bars

  • 1 cup all-purpose flour
  • 1 Eggland's Best Egg (large)
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup sugar
  • ¼ cup maple syrup
  • ½ cup unsalted butter
  • 6 oz. semi-sweet chocolate, roughly chopped
  • ½ teaspoon maple extract
  • ½ teaspoon vanilla extract
  • ¾ cup pecans chopped plus more for topping

Chocolate Ganache

  • ½ cup heavy cream
  • 2 tablespoons hot cocoa mix
  • 1 cup semi-sweet chocolate chips


Serving Size
1 cookie
4 g
  Saturated Fat
2 g
9 mg
49 mg
8 g
Dietary Fiber
1 g
1 g

Cookie Bars 

Preheat oven to 350 degrees and grease an 11×7 rectangular baking pan.

In a medium mixing bowl, stir together flour, soda, and salt in a small bowl. Set aside.

In a double boiler, melt sugar, maple syrup, butter and chocolate chips.

When this mixture is melted, allow it to cool a little, then add the egg, both extracts, and chopped nuts.

Add this mixture to the dry ingredients and stir until combined.

Pour batter into the prepared baking dish and bake for 20 minutes or until the edges begin to turn crispy and a toothpick inserted in the center comes out clean.

Allow to cool for 5 or so minutes. Spread on the ganache and top with toasted pecans.

Chocolate Ganache 

Place chocolate in a heat-safe bowl and set aside.

In a saucepan over medium heat, bringing the heavy cream to a boil. Stir in the hot cocoa mix.

Pour the hot cream over the semi-sweet chocolate chips and let it sit for 3 minutes.

Then, stir until the chocolate chips are melted and the ganache is smooth.

Filed Under: Dessert, Christmas

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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