Buttery shortbread scented with vanilla, date sugar, and maple crystals bakes into a golden base for a rich layer of pecans, dried cherries, orange zest, and semisweet chocolate chips.
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Preheat oven to 350° F. Oil, flour, and parchment line 9-inch by 9-inch square pan.
In stand mixer, beat butter, date sugar, maple crystals, and vanilla until fluffy. In bowl, whisk together all-purpose and whole wheat pastry flours. Slowly sift flours into butter mixture until combined.
Press dough in even layer in prepared pan. for about 10 minutes (rotate pan half way through cooking to ensure even ) or until edges are lightly browned. Set aside to cool.
In stand mixer, beat date sugar, maple crystals, flour, salt, vanilla, and eggs until smooth. Stir in pecans, cherries, orange zest, and chocolate chips and mix just to combine.
Spread filling over crust to create even layer. for 20-25 minutes or until edges are golden brown and filling is set.
Cool in pan for 15 minutes before unmolding onto cooling rack. Transfer to freezer to cool completely before cutting into bars.
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