- 1/2 cup shortening
- 3/4 cup maple syrup
- 1/2 cup sugar
- 3 eggs
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 (1 ounce) squares unsweetened chocolate, melted
- 1/2 cup chopped pecans
- 1/2 cup flaked coconut
- FROSTING:
- 1/4 cup butter or margarine, softened
- 1 cup confectioners' sugar
- 1/2 cup baking cocoa
- 1/2 cup maple syrup
- 1 cup miniature marshmallows
- In a mixing bowl, cream the shortening, syrup and sugar. Beat in the eggs, milk and vanilla. Combine the flour, baking powder and salt; add to creamed mixture and mix well. Remove half of the batter to another bowl.
- Combine melted chocolate and pecans; stir into one bowl. Spread into a greased 13-in. x 9-in. x 2-in. baking pan. Add coconut to remaining batter. Spread carefully over chocolate batter. Bake at 350 degrees F for 25 minutes or until a toothpick inserted near the center comes out clean. cool completely on a wire rack.
- For frosting, in a small mixing bowl, cream butter. Gradually add confectioners' sugar and cocoa. Slowly add syrup, beating until smooth. Fold in marshmallows. Frost bars.