Dark Chocolate Pecan Pie Bars with Malted Whipped Cream

steps

1. Make the crust: Preheat oven to 325 degrees. Combine all crust ingredients in a stand mixer fitted with paddle attachment and mix on medium until the dough is the size of sandy crumbs. Prepare two half sheet pans by lining with parchment paper and spraying with nonstick spray. Divide crust evenly onto each sheet pan; press crust firmly and evenly into pans. Bake for 15 to 20 minutes until crust is light golden brown. Let cool 5 minutes while preparing the filling.
2. Make the filling: Combine all filling ingredients in a stand mixer fitted with a paddle attachment. Mix on medium speed until the mixture is homogenous. Divide and pour filling evenly over pre-baked crusts. Return to oven and bake for 20 to 25 minutes until completely set. Give pans a gentle shake: If it has a firm jiggle, it’s ready to go. If it still feels loose, continue baking for 3 to 5 more more minutes.
3. Once set, remove bars from oven and let cool to room temperature. Place pans in the freezer and freeze until solid. At this point, either cover with plastic wrap and keep refrigerated until ready to serve, or remove bars from pan, remove parchment paper from bottom of bars, and portion with a sharp knife.
4. Make the malted whipped cream: Put all malted whipped cream ingredients into a stand mixer fitted with the whisk attachment. Set on medium speed and whisk until soft peaks form.
5. To serve: Place bars on a serving dish. Dollop whipped cream over each piece and sprinkle liberally with powdered sugar.