1/2 cup shortening
3/4 cup maple syrup
1/2 cup sugar
3 large eggs, room temperature
3 tablespoons 2% milk
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1-1/2 ounces unsweetened chocolate, melted
1/2 cup chopped pecans
1/2 cup sweetened shredded coconut
1/4 cup butter, softened
1 cup confectioners' sugar
1/2 cup baking cocoa
1/2 cup maple syrup
1 cup miniature marshmallows
1. Preheat oven to 350°. In a large bowl, cream the shortening, syrup and sugar until light and fluffy, 5 to 7 minutes. Beat in the eggs, milk and vanilla. Combine the flour, baking powder and salt; add to creamed mixture and mix well. Remove half the batter to another bowl.
2. Combine melted chocolate and pecans; stir into 1 bowl of batter. Spread into a greased 13x9-in. baking pan. Add coconut to remaining batter. Spread carefully over chocolate batter.
3. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool completely on a wire rack.
4. For frosting, in a small bowl, beat butter until smooth. Gradually add the confectioners' sugar and cocoa. Gradually add syrup, beating until smooth. Fold in marshmallows. Frost bars.
TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling
YIELD: 3 dozen.
1 bar: 143 calories, 7g fat (3g saturated fat), 21mg cholesterol, 43mg sodium, 20g carbohydrate (14g sugars, 1g fiber), 2g protein.