| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Canadian | 48 | Servings | |
INGREDIENTS
| 1 1/4 | c | Graham-cracker crumbs |
| 1 1/4 | c | Pecans; finely ground |
| 1 1/4 | c | Sweetened coconut; Shredded |
| 1 1/4 | c | Semisweet chocolate pieces |
| 6 | tb | (3/4 stick) unsalted butter; at room temperature |
| 3 | c | Confectioners sugar |
| 1/2 | c | (1 stick) unsalted butter; at room temperature |
| 1/3 | c | Maple syrup |
| 8 | Squares (1 ounce each) semisweet chocolate; chopped | |
| 1 | c | Heavy cream |
| 2 | oz | White chocolate; chopped |
INSTRUCTIONS
COCONUT-GRAHAM LAYER MAPLE-CREAM LAYER CHOCOLATE TOPPING Makes 4 dozen for $11.12. Prep: 20 minutes. refrigerate: 5 1/2 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@email.msn.com> on Jan 11, 1998
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