It was easy to make: it only took about 15 minutes to put together. I would like to thank my springform pan for making it easy to extract, as well. It tastes about how you would expect a shortbread with chocolate chips pressed into it to taste. The only issue here is that I couldn't find maple sugar anywhere, so I went with dark brown sugar, hoping that the maple syrup brushed over the top before baking would bring the maple flavor through, but it didn't. So, unless I find a ready store of maple sugar lurking somewhere in giant eagle that I didn't check, I probably won't make this again.
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