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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 1 |
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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. Ingredients:
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:
1. Graham Layer:.
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. Maple-Cream Layer:.
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. Topping:.
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. 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. Cut into 24 two inch squares: cut each square into half for 48 bars.
9. This can be frozen, or refrigerated.
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