Recipe by Chabear01
Found this recipe in November 1996 Family Circle Magazine. Since I Love, Love Maple I simply had to make these delicious bars. I did use my Amber Maple Syrup as I usually do in all recipes calling for Maple Syrup, it imparts a bit stronger maple flavor into everything I make with it, but feel free to use regular Maple Syrup since cost could be a factor if giving as gifts. Since coconut is not everyones favorite ingredient I suppose you could increase the pecans and leave out the coconut, or replace the expensive pecans as I did once with 2 1/2 cups chopped walnuts.(It does affect the taste though) Cooking time is refrigerate time...no baking needed here.
- 1 1⁄4 cups graham cracker crumbs
- 1 1⁄4 cups finely ground pecans
- 1 1⁄4 cups sweetened coconut, shredded
- 1 1⁄4 cups chocolate, semisweet pieces
- 6 tablespoons unsalted butter, at room temperature
- 3 cups confectioners' sugar
- 1⁄2 cup unsalted butter, at room temperature
- 1⁄3 cup maple syrup (I use Amber Maple Syrup)
- 8 ounces semisweet chocolate, chopped (Eight 1 oz squares)
- 1 cup heavy cream
- 2 ounces white chocolate, chopped
Directions See How It's Made
- Graham Layer:.
- Combine crumbs, pecans, coconut, chocolate and butter in bowl. Press evenly over bottom of 13 x 9 x2 inch baking dish. Refrigerate 30 minutes.
- Maple-Cream Layer:.
- Beat confectioners sugar, butter and maple syrup in bowl until smooth and creamy. Spread evenly over graham layer. Refrigerate until firm, for about 3 hours.
- Melt Semisweet chocolate in cream in saucepan over low heat. Cool to room temperature, about 20 minutes. Pour evenly over maple layer. Refrigerate until firm, for 3 hours.
- Melt white chocolate in small saucepan over low heat. Cool Slightly. Pour into paper cone: drizzle over Chocolate topping. Refrigerate until set, about 10 minutes.
- Cut into 24 two inch squares: cut each square into half for 48 bars.
- This can be frozen, or refrigerated.