Canadian Maple Bars
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
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.
Topping: 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