Canadian Maple Bars

14 ingredients
9 steps

Ingredients

  • Coconut-Graham Layer
  • 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
  • Maple-Cream Layer
  • 3 cups confectioners' sugar
  • 1/2 cup unsalted butter, at room temperature
  • 1/3 cup maple syrup (I use Amber Maple Syrup)
  • Chocolate Topping
  • 8 ounces semisweet chocolate, chopped (Eight 1 oz squares)
  • 1 cup heavy cream
  • 2 ounces white chocolate, chopped

Directions

  1. 1
    Graham Layer:
  2. 2
    Combine crumbs, pecans, coconut, chocolate and butter in bowl. Press evenly over bottom of 13 x 9 x2 inch baking dish. Refrigerate 30 minutes.
  3. 3
    Maple-Cream Layer:
  4. 4
    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.
  5. 5
    Topping:
  6. 6
    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.
  7. 7
    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.
  8. 8
    Cut into 24 two inch squares: cut each square into half for 48 bars.
  9. 9
    This can be frozen, or refrigerated.

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