1. In the bowl of a food processor, combine the vanilla wafers and pecans and process until fine crumbs form. Add the maple syrup, cocoa, bourbon, vanilla, salt and 1/3 cup confectioners’ sugar and process until completely combined and the mixture holds together when shaped into a ball.
2. Portion the dough into 1 tablespoon scoops and transfer them to a parchment-lined baking sheet. Once all the dough is portioned, roll the scoops into neat balls.
3. Melt the chocolate over a double boiler on the stove or in short bursts in the microwave. Using two forks, dip each ball into the melted chocolate, and rotate to cover completely in chocolate coating. Tap each of the covered balls over the edge of the bowl to release excess chocolate and transfer to the prepared sheet. Alternatively, roll the uncoated balls in the 1/4 cup confectioners’ sugar until coated.
4. Transfer the sheet to the fridge to set for at least 20 minutes. Store in an airtight container in the fridge for up to one week.

Bottom Chocolate Layer:

1. Gently melt the cocoa butter over low heat.
2. Measure out four tablespoons of melted cocoa butter and stir in maple syrup until combined.
3. Add the rest of the bottom layer ingredients and whisk until everything is combined.
4. Pour into a small glass dish of some type Pyrex baking dish that is lined with parchment paper.
5. Set in the freezer to harden while you make the top layer.

Top White Chocolate Layer:

1. Again, gently melt the cocoa butter.
2. Measure out two tablespoons of melted cocoa butter and pour into a small bowl.
3. Gently melt the coconut butter in the same way.
4. Measure out three tablespoons of coconut butter and mix the two butters along with the remaining ingredients until smooth.
5. Pour the mix over the top of the hardened chocolate layer.
6. Top with crushed candy canes. To avoid the candy canes sinking to the bottom of the white chocolate layer, let it set a bit in the freezer first.
7. Once confection has solidified, break apart and enjoy!

• Preheat oven to 425°. Place oven rack to the lowest shelf or next to lowest.
• In a small bowl whisk together maple syrup, salt, cinnamon, ginger, and cloves. Set aside.
• In a large bowl whisk the eggs together and then add in the pumpkin and the sugar mixture. Mix well.
• Add in coconut milk and whisk until thoroughly combined.
• Pour pie mixture into prepared pie crust and carefully place in the oven.
• Bake the pie for 15 minutes at 425° then reduce oven temperature to 350 and continue baking for 50-55 minutes.
• Remove from oven and cool on a wire rack for at least 2 hours before cutting and serving.

1. Preheat your oven to 350 degrees F. Line 2 baking sheets with parchment paper.
2. In a large bowl or stand mixer, beat 1/4 cup butter until it is creamy and light with no lumps.
3. Add 3/4 cup peanut butter and beat well until there are no lumps.
4. Add 1/2 cup oil and mix well, scraping the sides and bottom of the bowl with a spatula.
5. Add 3/4 cup packed brown sugar. Add 1 and 1/2 cups granulated sugar. Add 1 tablespoon vanilla extract and 2 eggs. Beat well, scraping the sides.
6. Add in 3 and 1/4 cups flour, but do not mix it in yet.
7. Use a 1/2 teaspoon to stir 1/2 teaspoon of baking soda and 1/2 teaspoon of baking powder into the flour. Add 3/4 teaspoon kosher salt to the flour and gently stir it into the flour. Then use the beaters or a spoon to mix the dry ingredients into the wet. The dough will be very dry.
8. Place cookie dough into a 1- and 1/2-inch ball, the place on prepared baking dish leaving 2 inches of space in between.
9. Smash each cookie to about 1/2-inch thickness, then put fork marks crisscross on the dough.
10. Bake the cookies at 350 degrees for 8-9 minutes.
11. Take the cookies out of the oven and let set on the pan for 5-10 minutes. Use a spatula to remove to a cooling rack. Let the cookies cool completely.
12. Continue baking the rest of the cookies and let them all cool.
13. When the cookies are cool, use a spoon to place a dollop of Fuller’s Sugarhouse pure maple cream on top of the cookie acting as a maple frosting.

• Preheat your waffle cone maker. You can also use a pizelle maker.
• Mix all ingredients into a bowl.
• Scoop batter into machine, 2 heaping tsp for a small cone/bowl and 1 1/2 Tbsp for a full -sized cone/bowl.
• Leave in the waffle cone maker for 40-50 seconds, then pull out and shape into a bowl or wrap around a cone.
• Set aside to cool, then repeat with the rest of the batter.

1. Preheat oven to 375 degrees. Lightly coat a 9×9 inch casserole dish with nonstick spray.
2. Cut peeled peaches into thick slices and place in a medium-sized bowl.
3. Stir in the maple syrup, flour, lemon zest, vanilla extract, and nutmeg. Set aside while you make the topping.
4. Prepare the topping: In a medium saucepan, heat the butter and oil over medium heat, until the butter melts. Whisk in the brown sugar and granulated sugar until Once combined, sprinkle in the oats, white whole wheat flour, cinnamon, and salt. Stir until the ingredients are evenly moistened, then add in the almonds.
5. Transfer peach filling mixture into the prepared baking dish. Sprinkle the topping evenly over the fruit.
6. Place the crisp in the oven and bake for 20 minutes. Place aluminum foil over the top and continue to cook for 10-15 or until the topping is lightly golden and the filling is hot and bubbly.

1. Wash, remove stems, and cut strawberries in half.
2. Place strawberries in freezer safe container or bag and freeze for 4 hours.
3. Using a blender, blend together the frozen strawberries, Fuller’s Sugarhouse pure maple syrup, and lime juice. Add a little water as needed to create the right consistency.
4. Serve immediately or place in freezer for an additional 2 hours.

1. Preheat the oven to 325°F. Line two baking sheets with parchment paper.
2. In a medium bowl, mix together the coconut, sweetened condensed milk, maple syrup and vanilla extract. Set aside.
3. In a separate bowl, using an electric mixer, beat the egg whites and salt until stiff peaks form. Then fold the egg whites into the coconut mixture using a spatula.
4. Using a cookie scoop or tablespoon form heaping mounds onto the prepared baking sheets, spacing about 1 inch apart. Bake for 23 to 25 minutes until the tops and edges are golden. Let the macaroons cool for a few minutes then transfer to a wire rack to cool completely.
5. To add chocolate: Melt the chocolate in a microwave-safe bowl at medium power. Stop and stir every 30 seconds, until just smooth and creamy. Dip the bottoms of the macaroons in the chocolate, letting any excess drip back into the bowl. Refrigerate for about 10 minutes to allow the chocolate to set. Store cookies in an airtight container at room temperature.

Directions
Preheat oven to 425 degrees, and line a baking sheet with parchment paper. Add all crust ingredients to the bowl of a food processor, and pulse to incorporate. Once butter is broken down to pea-size pieces, turn the processor on and allow it to run until dough comes together in a ball and is clearing the sides of the bowl. Remove from mixer and divide into 4 equal pieces. Press shortbread dough into 4, 5” tartlet pans, flattening bottom and pushing up sides of pan with a small flat-bottomed measuring cup or a shot glass. Sweep away any excess dough that goes over edges of pan, so finished tart has a clean crust. Refrigerate until ready to use.

In a medium size bowl or glass measuring cup, mix maple syrup, brown sugar and salt. Add butter and stir until combined. Next, add vanilla extract and egg, and stir very gently until just incorporated. Do not use a mixer, and be sure to stir ingredients gently by hand, as not to incorporate air to the mixture. Carefully, divide filling between chilled tartlet pans no more than 3/4 full, and bake for about 19 minutes. Tarts should be set around the edges, but still jiggly and gooey in the center. Watch crusts carefully as not to burn exposed edges*

Remove from oven and allow to cool slightly before removing from tart pans and moving to a wire rack to cool completely (leaving in the pan for entire cool time will create soggy bottoms). Enjoy!