Move over coffee cake. Apples have joined the perfect pairing of maple and pecan in a decadent blondie with a bright apple crunch.
Heat oven to 350 degrees and line a 9×11 baking dish with parchment.
Cream together the butter and the brown sugar until light and fluffy, add 1 egg at a time stirring in between. Add maple syrup and maple extract and stir to combine. Slowly add flour, baking soda and salt. The dough will be stiff. Stir in pecans, apple chips and chocolate chips. Press into the baking dish and bake for 25-30 minutes testing with a toothpick.