Canadian maple bars

Yield: 48 Servings

Measure Ingredient
1¼ cup Graham-cracker crumbs
1¼ cup Pecans; finely ground
1¼ cup Sweetened coconut; Shredded
1¼ cup Semisweet chocolate pieces
6 tablespoons (3/4 stick) unsalted butter; at room temperature
3 cups Confectioners sugar
½ cup (1 stick) unsalted butter; at room temperature
⅓ cup Maple syrup
8 Squares (1 ounce each) semisweet chocolate; chopped
1 cup Heavy cream
2 ounces White chocolate; chopped

COCONUT-GRAHAM LAYER

MAPLE-CREAM LAYER

CHOCOLATE TOPPING

Makes 4 dozen for $11.12. Prep: 20 minutes. refrigerate: 5½ hours.

1. Graham Layer: Combine crumbs, pecans, coconut, chocolate and butter in bowl. Press evenly over bottom of 13 x 9 x 2-inch baking dish. Refrigerate 30 minutes.

2. Maple-Cream Layer: Beat confectioners’ sugar, butter and maple syrup in bowl until smooth and creamy. Spread evenly over graham layer. Refrigerate until firm, about 2 hours.

3. 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 about 3 hours.

4. 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.

5. Cut into 24 two-inch squares; cut each square in half for 48 bars.

Freeze or refrigerate.

Recipe by: Family Circle Magazine Posted to MC-Recipe Digest V1 #1003 by "M. Hicks" <nitro_ii@...> on Jan 11, 1998

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